May 2024 EYB Cookbook Club Summary

Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month we cooked from our favorite recipe from any cookbook, magazine, blog or online option:

Cooking/Online: Milk Street 365: The All-Purpose Cookbook for Every Day of the Year by Christopher Kimball or any Milk Street title or online recipe.
Baking: Any Bake from Scratch recipe or online recipe
Veg Focused: Any vegetarian or vegan recipe from any cookbook or online source.

For past EYB Cookbook Club summaries, #EYBCookbookClub will pull up an archive of our club’s activities. Please note our announcement document shared in the club shares all our options (including those in the past). You will find June and July’s cooking options as well as our 2024 year-long options at the bottom of this post.

Milk Street 365: The All-Purpose Cookbook for Every Day of the Year 

Crisp oven-fried cauliflower with tahini-yogurt sauce (page 53) submitted by Member sharifah

Tomato, arugula and bread salad with fresh corn and mozzarella (page 17) submitted by Member Maefleur

 White beans and carrots with roasted orange vinaigrette (page 304) submitted by Member Laurag29

Spatchcocked roasted chicken with gochujang butter (page 414) submitted by Member stef

Stir-fried chili-garlic beef (page 274) submitted by Member William T.

Chocolate orange sablés (page 104) from Bake from Scratch Magazine Special Issue: Holiday Cookies (2020) by Sarah Kieffer submitted by Member Denette B

June & July 2024

Midyear regroup. Post any recipe with source from your favorite books, magazines, blogs or online sites.

2024 Yearlong Books

• Cooking: More Is More: Get Loose in the Kitchen or Cook This Book: Techniques That Teach and Recipes to Repeat by Molly Baz
• Online: Molly Baz online recipes; Nik Sharma online recipes; and Helen Goh online recipes / Ottolenghi online baking recipes
• Veg Focused: Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals by Nik Sharma
• Baking: Sweet by Yotam Ottolenghi and Helen Goh