Ironically, I cooked less on my week off from work that I normally do. So I found myself on Saturday with the urge to go at it in the kitchen. Armed with that same issue of Bon Appetit magazine, I made Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon. To go with it, I made Beauty and the Beet Borscht from La Dolce Vegan cookbook. This is the single most cooked from cookbook that I own. Every time I cook from it, I wonder why I don’t cook from it more.
For dessert, Alex joined me in the kitchen to make Chocolate-Chip Oatmeal Cookies with Dried Cherries from, you guessed it, that very-tabbed issue of Bon Appetit. I’m telling you, run off to your nearest grocery store and throw it in your cart. I won’t tell. There are a few things in there that I really want to cook in that issue. One of the recipes looks complicated enough though, that I’ll probably wait until a day off to do it (she says after having numerous days off). However, I recently received my latest issue of Gourmet magazine (which I am actually smart enough to subscribe to), and my mouth is already watering for some of the dishes I saw there.