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Cookbooks- Bluebird Recipes from 500+ Cookbooks

steaks

Absolutely Perfect Steaks

From the book Grillin’ with Gas by

A how-to recipe for perfectly grilled steak, just in time for Father’s Day.

African Peanut Stew

From the book Almost Meatless by and

A traditional West African recipe, full of good nutrients and flavor.

eggplant jam

Algerian Eggplant Jam

From the book From Tapas to Meze by

Joanne Weir, the author of this recipe, declared it one of her favorites.

Almond Cookies

From the book Sundays at Moosewood Restaurant by

A delicious butter cookie spiked with almond extract.

Almond Torte

From the book Chez Panisse Desserts by

Deborah Madison’s favorite birthday cake.

cherry clafouti

Almost Classic Cherry Clafouti

From the book The All-New, All-Purpose Joy of Cooking by , , and

An inspired cake that takes advantage of the season’s sweet cherries.

Amazing Overnight Waffles

From the book The 150 Best American Recipes by and

Whip the batter up the night before for a delicious breakfast the next day.

apple butter

Apple Butter

From the book The Joy of Jams, Jellies, and Other Sweet Preserves by

Use early Gravensteins for this Linda Ziedrich recipe.

Apple Pie For a Passerby

From the book Apple Pie by

The all-American classic, good warm or room temperature.

Apple-Pecan Stuffing

From the book A Cook’s Journey by

Use this traditional stuffing inside a bird or on its own.

Applesauce-Cocoa Cake

From the book Still Life with Menu Cookbook by

If you make this Mollie Katzen cake with chunky homemade applesauce, you will be rewarded.

asian pesto

Asian Pesto

From the book Everyday Asian by

A winning recipe from a new favorite cookbook by Marnie Henricksson.

pork kebabs

Asian Pork Kebabs with Apricot Mayonnaise

From the book Robin to the Rescue by

A simple, stove-top recipe.

asian slaw

Asian Slaw

From the book The Tassajara Recipe Book by

With garlic, ginger, chile, and cilantro, this chopped salad has a nice bite.

bagna cauda

Bagna Cauda

Raw Vegetables with Warm Anchovy-Garlic Sauce

From the book Saveur Cooks Authentic Italian by

Barm

The second step in making sourdough bread.

From the book The Bread Baker’s Apprentice by
grilled eggplant

Basic Southeast Asian Marinade

From the book Marinades, Rubs, Brines, Cures, and Glazes by

This versatile marinade is a catalog of Southeast Asian flavors.

Beef and Ale Stew

From the book Jamie’s Food Revolution by

An uncomplicated beefy recipe from Jamie Oliver.

Black Bottom Cupcakes

From the book The All-New, All-Purpose Joy of Cooking by , , and

Frosting-free cupcakes are still crowd-pleasers.

blueberry water

Blueberry Twist

From the book Cool Waters by

Blueberry, lemon, and ground ginger will leave your friends guessing flavors.

boeuf bourguignon

Boeuf à la Bourguignonne

From the book Tender at the Bone by

Ruth Reichl’s beefy recipe requires extra effort — but absolutely is worth it.

beans and polenta

Borlotti Beans in Tomato Sauce with Creamy Polenta

From the book Heirloom Beans by and

A winter meal-in-a-bowl, with or without Italian sausage.

Bouillabaisse de Poulet
Chez Tante Paulette

Chicken Stew with Fennel
and Saffron

From the book Bistro Cooking by

Braised Beef Short Ribs, Chinese-Style

From the book The 150 Best American Recipes by and

Big flavor with little fuss: One bite and you’ll be singing the praises of slow-cooked short ribs.

Broccoli and Red Bell Pepper Soba

From the book The 30 Minute Vegan’s Taste of the East by and

An easy and colorful vegan dinner from Mark Reinfeld and Jennifer Murray.

bulgur salad

Bulgur Salad with Red Pepper and Walnuts

From the book The Cooking of the Eastern Mediterranean by

Pomegranate molasses adds tang to this Paula Wolfert salad.

burnt caramel gelato

Burnt Caramel Gelato

From the book Recipe of the Week: Ice Cream by

A mistake turns into magic with this variation on ice cream.

buttermilk whole-wheat waffles

Buttermilk Whole Wheat Waffles

From the book Bob’s Red Mill Baking Book by

From the Bob’s Red Mill Baking Book, our new favorite weekend waffle.

butternut squash flan

Butternut Squash Flan

From the book Cooking with the Seasons at Rancho La Puerta by , , and

From Rancho La Puerta, a dessert that’s lighter than it looks.

Cantaloupe Jam, Mint, preserves

Cantaloupe Jam with Mint

From the book The Joy of Jams, Jellies, and Other Sweet Preserves by

A smooth, seasonal treat from Linda Ziedrich.

cantaloupe

Cantaloupe with Red Wine Syrup

From the book Dessert Express by

Turn a simple melon into an enchanting dessert.

Carrot Apricot Muffins

From the book Farmer John’s Cookbook by and

Dried apricots and nuts add flavor and texture to these easy-to-make muffins from Farmer John’s cookbook.

Catalán Salt Pinch Cake

From the book Rose’s Heavenly Cakes by

Here’s an almond-kissed cake from Rose Levy Beranbaum.

Chinese Five-Spice Cookies

From the book Martin Yan’s Asian Favorites by

Martin Yan’s elegant cookies go beautifully with tea.

asian noodle salad

Chinois Noodles

From the book Tasty by

A tasty recipe from a book of the same name.

Chipotle Chicken Chili

From the book Eat, Drink, and Be Healthy by

A healthy recipe from Walter Willett that features anasazi beans and vegetables.

Chocolate Chip Cookies

From the book Good to the Grain by

Big, chewy cookies made entirely with whole-wheat flour.

Chocolate Midnight Fondue

From the book Great Party Fondues by

Peggy Fallon’s “little black dress” of chocolate fondues.

Chocolate Mousse Heatter

From the book Maida Heatter’s Book of Great Desserts by

An easy and elegant sweet from the doyenne of desserts, Maida Heatter.

Chocolate Pots de Crème

From the book Ready for Dessert by

David Lebovitz’s chocolate custard from his new book, ‘Ready for Dessert.’

cilantro-jalapeño sauce

Cilantro-Jalapeño Sauce

From the book Lucid Food by

From Louisa Shafia comes this amazing sauce that brightens everything from fish to eggs.

cinnamon rolls

Cinnamon Rolls

From the book Caprial’s Desserts by and

You don’t need a special occasion to whip up a batch of these beauties.

Clam, Shrimp and Scallop Pan Roast

From the book Dinosaur Bar-B-Que by and

Serve with a spoon and plenty of good bread to sop up all the tasty sauce.

Classic Vanilla Bean Crème Brûlée

From the book Crème Brûlée by

Learn to make the definitive version of this dessert.

corn pudding

Corn Pudding

From the book The Victory Garden Cookbook by

Paired with a green salad, this rich and easy-to-prepare dish is dinner.

Corn Tart

From the book Simply Mexican by

A sweet counterpart to spicy flavors.

ham and fig pizza

Country Ham and Fig Pizza

From the book Pizza on the Grill by and

Figs, country ham, and walnuts embellish this grilled pizza.

Couscous Soup with Chicken, Tomatoes, and Mint

From the book From Tapas to Meze by

Make this hearty soup ahead of time to let the flavors meld.

Cream of Parsnip Soup

From the book How to Pick a Peach by

Warm up a winter afternoon with this quick, easy soup.

creamy chocolate cookies

Creamy Chocolate Cookies

From the book The Fannie Farmer Cookbook by

An easy cookie to whip up when a chocolate craving strikes.

croque monsieur

Croque Monsieur

From the book Barefoot Contessa in Paris by

The ham sandwich, glorified.

Crumble Bars

From the book Good to the Grain by

Make Kim Boyce’s bars with apple butter in winter, berry jam in summer.

Cumin-Crusted Salmon with Citrus Butter

From the book Chanterelle by and

A recipe from New York’s acclaimed Chanterelle.

curried couscous salad

Curried Couscous

From the book The Barefoot Contessa Cookbook by

This quick and easy recipe makes a great picnic side dish.

cutting a mango

Cutting a Mango

From the book How To Break An Egg by

Not a recipe so much as a technique that makes cutting mangoes a breeze.

cranberry rice pudding

Danish Christmas Rice Pudding With Berry Compote

From the book Roast Figs, Sugar Snow by

An almond-studded pudding is the traditional finale to a Christmas Eve dinner.

chocolate ice cream

Dark Chocolate Ice Cream

From the book Recipe of the Week: Ice Cream by

Use good-quality chocolate in Sally Sampson’s rich frozen delight.

Dark Chocolate Pudding

From the book Moosewood Restaurant Low-Fat Favorites by

Fast and foolproof, this is an all-time favorite. And it happens to be almost fat-free.

Dried Cherry Muffins

From the book The New Basics Cookbook by and

A “New Basics” recipe updated with whole-wheat pastry flour.

Easy Creamy Turnip Greens Soup

From the book The Northwest Vegetarian Cookbook by

Debra Daniels-Zeller makes this soup week after week when turnips with greens are at the market.

Ebelskivers (Scandinavian Pancakes)

From the book The Cast Iron Skillet Cookbook by and

Get an ebelskiver pan and make these easy, spherical pancakes.

egg drop soup

Egg Flower Soup

From the book Quick and Easy Chinese by

From the book ‘Quick and Easy Chinese,’ comes this recipe that showcases delicious simplicity.

pasta alla norma

Eggplant and Ricotta Sauce, Sicilian-Style

From the book Essentials of Classic Italian Cooking by

This Marcella Hazan interpretation of a classic highlights early-fall produce.

Everyday Yogurt Cake

From the book Cake Keeper Cakes by

A breeze to make, this cake pairs beautifully with sliced fruit.

falafel and pita

Falafel

From the book The New Moosewood Cookbook by

Tuck Mollie Katzen’s falafel into pita bread with veggies and tahini dressing.

flourless chocolate cake

Flourless Chocolate Cake

From the book Hip Kosher by

Ronnie Fein’s recipe for the person who believes there can never be too much chocolate.

berry tart

Fresh Raspberry Blueberry Tart with a Shortbread Crust

From the book The Cape Cod Table by

This free-form shortbread crust is a perfect start if you are new to pastry-making.

vietnamese spring rolls

Fresh Spring Rolls

From the book Moosewood Restaurant Low-Fat Favorites by

If you can roll a burrito, you can wrap a roll. This favorite from the Moosewood Restaurant makes a tasty snack or light dinner.

zuni cafe eggs

Fried Eggs in Breadcrumbs

From the book The Zuni Cafe Cookbook by

From ‘The Zuni Cafe Cookbook,’ a versatile basic.

fudgy brownies

Fudgy Brownies

From the book The Essence of Chocolate by and

The essence of chocolate.

Garlicky Pea Shoot Tangle

From the book The Vegetable Dishes I Can’t Live Without by

Who knew pea shoots were so delicious?!

Ginger Beer Shandy

From the book Zero-Proof Cocktails by

Freeze mugs for this refreshing, alcohol-free, lemony ginger drink.

frying pork

Ginger Pork

From the book Everyday Harumi by

Quick, easy, and delicious.

Gingersnaps

From the book Tom Douglas’ Seattle Kitchen by

Fresh ginger, instead of powdered, gives these cookies snap.

gingerbread cake

Gingery Gingerbread

From the book Get Cooking by

From Mollie Katzen’s new book, a spicy year-round cake recipe.

gnudi

Gnudi

From the book The Gastrokid Cookbook by and

From the cookbook ‘Gastrokid,’ these cheese-based pillows are a treat.

Grand Central Bakery Pumpkin Bread

From the book The Grand Central Baking Book by and

A favorite recipe from the new Grand Central Baking Book.

granola

Granola Your Way

From the book D.I.Y. Delicious by

A mix ‘n’ match guide from the book ‘D.I.Y. Delicious’ by Vanessa Barrington.

Greek-Inspired Lamb, Chard, and Feta Tourte

From the book Puff by

This meat pie isn’t quick, but it’s easy and deliciously worth the time.

sesame green beans

Green Beans with a Sesame Dressing

From the book Everyday Harumi by

Here’s a tasty vegetable dish from the book ‘Everyday Harumi.’

Green Soup with Sweet Potatoes and Sage

From the book Love Soup by

This vegetable-rich Anna Thomas recipe brims with flavor.

grilled shrimp with salad

Grilled Garlic Shrimp

With Mâche, Avocado, and Red Onion Salad

From the book Cooking for Two by

This recipe for two from Jessica Strand can easily be doubled.

grilled eggplant

Grilled Japanese Eggplant with Honey Soy Glaze

From the book Tom Douglas’ Seattle Kitchen by

From Tom Douglas, a delicious way to eat summer eggplant.

ricotta gnocchi

Homemade Ricotta Gnocchi

With Orange, Sage, and Brown Butter Sauce and a Watercress and Blood Orange Salad

From the book Cooking for Two by

Hominy and Kidney Bean Chili

From the book Whole Grains for Busy People by

This savory chili comes together in about 15 minutes.

hummus

Hummus (Chickpea Purée)

From the book A New Way to Cook by

A revisionist version of the classic by Sally Schneider.

Irish Stew

From the book American Regional Cookery by

This slow-simmered stew is even better on day two.

peanut butter and jelly cookies

Jam-Filled Peanut Butter Cookies

From the book Desserts by the Yard by

A classic combo baked into a cookie.

japanese egg salad sandwiches

Japanese Egg Salad Sandwiches

From the book A Cook’s Journey to Japan by

Extra hard-boiled eggs? Try this spin on egg salad, from Sarah Marx Feldner.

Kohlrabi Salad with Pea Shoots

From the book The Farm to Table Cookbook by

Crisp and fresh, this seasonal Ivy Manning recipe will put kohlrabi on your A-list.

Lamb and Prune Meatballs (Boulettes D’Agneau Aux Pruneaux)

From the book Chocolate & Zucchini by

Serve this Clotilde Dusoulier recipe with couscous and Greek yogurt.

Last Word in Nutmeg Muffins

From the book The Breakfast Book by

Irresistible muffins from Marion Cunningham.

lemon cupcakes

Lemon Cupcakes

From the book Cupcakes from the Primrose Bakery by and

Tangy treats from London’s Primrose Bakery.

Lemon Curd

From the book Indulge by
lemon pound cake

Lemon Pound Cake

From the book Caprial’s Desserts by and

A favorite old-fashioned dessert from Caprial Pence.

Ma-Ma’s Deviled Eggs

From the book Deviled Eggs by

Debbie Moose wrote the book on deviled eggs. Here’s her grandmother’s recipe.

Macaroni and Cauliflower Cheese Bake

From the book Jamie’s Food Revolution by

Comfort food with veg, from Jamie Oliver.

Mahnomin Porridge

From the book Damn Good Food by and

From Mitch Omer’s Hell’s Kitchen: a heavenly breakfast featuring wild rice.

mango banana daiquiri

Mango Banana Daiquiris

From the book Barefoot Contessa Back to Basics by

An entertainer’s dream: Blend up a batch of these Ina Garten cocktails, rather than mixing individual drinks.

greens marmalade

Marmalade of Spring Greens

From the book Mostly Mediterranean by

Paula Wolfert works magic with dark leafy greens.

tea cookies

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by

From ‘Unforgettable Desserts’ by Dede Wilson.

raspberry-topped muffins

Muffins

From the book The Best-Loved and Brand-New Joy of Cooking by , , and

Top these versatile snacks with fresh or frozen berries.

beans and chorizo

My Family’s White Beans and Sausage

Feijão Branco e Chouriço da Minha Família

From the book The New Portuguese Table by
nibby buckwheat cookies

Nibby Buckwheat Butter Cookies

From the book Pure Dessert by

Alice Medrich likes to bake with cacao nibs.

Nonna Giusy’s Fish with Couscous

From the book Jamie’s Italy by

A simple Italian fish stew served over couscous from Jamie Oliver.

bread-and-butter pickles

Old-Fashioned Bread-and-Butters

From the book The Joy of Pickling by

Classic sandwich pickles from Linda Ziedrich.

pasta with favas and mint

Orecchiette with Ricotta, Fava Beans, and Mint

From the book The Kitchen Diaries by

A light summer supper from Nigel Slater.

day of the dead figurines

Pan de Muerto

All Saints and All Souls Day Bread

From the book The Art of Mexican Cooking by
salami sandwich

Panini with Goat Cheese, Arugula, Roasted Peppers, and Salame

From the book Salumi by , , and

A fresh take on a salami sandwich from the book ‘Salumi.’

chocolate gâteau

Papa Haydn’s Chocolate Gâteau

From the book Deep Dark Chocolate by

Chocolatey heaven on a plate.

parsley root soup

Parsley Root Soup with Apples and Walnuts

From the book New American Table by

This Marcus Samuelsson recipe pushes the culinary envelope with such ingredients as parsley root and barberries.

Parsnip Soup with Curry Spices

From the book The Greens Cookbook by

In this recipe from “The Greens Cookbook,” warm curry spices balance the apple-sweet flavor of parsnip.

pea soup

Pea and Spinach Soup with Coconut Milk

From the book Fine Cooking Fresh by

Fresh peas are a must for this beautiful soup, but you don’t need a ton of them.

pear and ginger cake

Pear and Ginger Cake

From the book Bake! by

A delicious fruity, spicy cake from Nick Malgieri’s newest book, ‘Bake!’

Pepper Spread

Piperia Alesmeni

From the book The Glorious Foods of Greece by
almond tea cakes

Petite French Almond Cakes

From the book The Tea Deck by

These golden sweets look like a cookie, but are tender like a cake.

pissaladiere

Pissaladière

Provençal Pizza

From the book Barefoot Contessa in Paris by
plum crunch

Plum Crunch

From the book Barefoot Contessa Back to Basics by

Italian plums covered with a crunchy topping from Ina Garten.

Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad

From the book Mother’s Best by and

Skip the poaching stage for a quick version of this winter salad.

Pork Loin with Poblano Chiles

From the book I Like Food, Food Tastes Good by

This tasty recipe comes from Nate Query, the bassist with the band The Decemberists.

potatoes gratin dauphinois

Potato Gratin Dauphinois

From the book Mediterranean Clay Pot Cooking by

From Paula Wolfert’s new book, ‘Mediterranean Clay Pot Cooking.’

potstickers

Potsticker Dumplings

From the book Quick and Easy Chinese by

These take a little time but are not difficult.

profiteroles

Profiteroles

From the book Barefoot Contessa in Paris by

The original ice-cream sandwich, by Ina Garten.

pumpkin waffles

Pumpkin Waffles with Muscovado Syrup

From the book Sweet! by

Muscovado is the perfect match for the slightly savory notes in these waffles from Mani Niall.

Raspberry Fool

From the book Rustic Fruit Desserts by and

From ‘Rustic Fruit Desserts,’ a luscious hot-weather dessert.

Red Wine Risotto

From the book Unplugged Kitchen by

This simple risotto gains deep color and flavor from red wine.

Rhubarb Custard Pie

From the book Bubby’s Homemade Pies by and

Irresistible rhubarb pastry from the book ‘Bubby’s Homemade Pies.’

buttermilk waffles

Rich Buttermilk Waffles

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by

Put this handy Mark Bittman recipe in your rotation for weekend breakfast.

Risotto Primavera

From the book The Garden-Fresh Vegetable Cookbook by

Spring into summer with this tasty seasonal risotto.

Roasted Tomatoes and Pumpkin Seed Pesto Tacos

From the book Tacos by

Put this recipe in your queue for summer’s tomato season.

rosemary white bean soup

Rosemary White Bean Soup

From the book The Barefoot Contessa Cookbook by

This meaty-tasting soup from Ina Garten sticks to your ribs.

rugelach

Rugelach

From the book Joan Nathan’s Jewish Holiday Cookbook by

Joan Nathan’s melt-in-your-mouth cookies are easier to make than they look.

saffron butternut squash risotto

Saffron Risotto with Butternut Squash

From the book Barefoot Contessa Family Style by

An Ina Garten recipe that shines with autumn color and flavor.

salmon with bok choy and shiitake mushrooms

Salmon with Greens and Shiitake Mushrooms

From the book Nigella Bites by

Nigella Lawson’s sexy salmon.

Sangrita

From the book Tequila by

Sassy Cake

From the book CakeLove by
limeade

Saturday’s Limeade

From the book Lemonade by

An uncomplicated version of perhaps the most refreshing beverage around.

sausages and sauerkraut

Sausages Braised in Beer with Sauerkraut

From the book New Classic Family Dinners by

From a new book of family-favorite recipes.

Seed Culture

The first step in making sourdough bread

From the book The Bread Baker’s Apprentice by
african peanut soup

Senegalese Peanut Soup

From the book Jewish Slow Cooker Recipes by

From Laura Frankel’s book ‘Jewish Slow Cooker Recipes.’

Sesame Noodles with Asparagus Tips

From the book Vegetarian Cooking for Everyone by

Use the last of the season’s asparagus for this Deborah Madison recipe.

shepherd's pie

Shepherd’s Pie

From the book The Adaptable Feast by

Vegetarian and omnivores alike will appreciate this stick-to-your-ribs fare from Ivy Manning.

Shrimp or Crawfish Étouffée

From the book The Best-Loved and Brand-New Joy of Cooking by , , and

The Louisiana classic, from the latest ‘Joy of Cooking.’

shrimp quesadillas

Shrimp, Avocado, and Mango Salsa Quesadillas

From the book Panini Express by and

Have a panini press? Make these!

sleepy hollow fizz

Sleepy Hollow Fizz

From the book Mr. Boston Holiday Cocktails by and

Pumpkin! Maple syrup! An unforgettable cocktail for the holidays.

snickerdoodles

Snickerdoodles

From the book Anyone Can Bake by

Cinnamon and sugar cookies from the Better Homes folks.

Soupe au Pistou (Vegetable Soup with Basil and Garlic)

From the book Simple French Food by

Richard Olney’s soup packs a wallop of flavor — and of vegetables.

french onion soup

Soupe à l’Oignon (Onion Soup)

From the book Mastering the Art of French Cooking, Vol. 1 by , , and

This easy classic takes time, but it’s worth it.

Spaghetti and Meatballs

From the book Beef by

Combine fresh and canned tomatoes in this classic recipe.

Spicy Beef with Tomato and Basil

From the book Martin Yan’s Asian Favorites by

This quick beef stir-fry is served with a side of Chinese broccoli.

Split-Pea-and-Ham Burgers

From the book Ham by and

Serve these patties on buns with mayo and mustard on the side. From Bruce Weinstein.

sticky toffee pudding

Sticky Toffee Pudding

From the book Sweet! by

A moist cake full of dates and crowned with toffee sauce.

strange-flavor eggplant

Strange-Flavor Eggplant

From the book China Moon Cookbook by

“Strange flavor” refers to the combination of vinegar, sugar, and chile — which is delicious.