101 cookbooks heidi swanson

A collection of the easiest dinners in one list. The ones that are super weeknight-friendly. The ones with reasonable ingredient lists. The ones that are simple and delicious.

I think most of us know (and love) Heidi Swanson’s website, 101 Cookbooks. It has certainly been one of my favorite food reads for many years, and I am always inspired by the way Heidi brings vegetables to the fore, often in unexpected ways. So when we were hunting for some fresh ways to feature zucchini and squash this week, Heidi’s books were one of the first places I looked.

I don't know how long I've been reading Heidi Swanson's blog 101 Cookbooks, but I know that it's been more than a decade. She strikes me as a complex person: confident without being aloof, endlessly creative

(Adapted from Super Natural Cooking by Heidi Swanson) This recipe comes from one of my favorite cookbooks, Super Natural Cooking. Heidi Swanson also writes a fantastic food blog with tons of great healthy recipes and fantastic photography. Check out her website: www.101cookbooks.com. This salad is perfect for any occas

You have to try this one! Soba noodles are tossed with a fiery ginger-sesame dressing and a generous amount of cucumbers, scallions, and pan-seared tofu. For over twenty years this has been a desert island recipe in our house.

How to whip up delicious vegetarian and vegan meals when traveling by Airstream and cooking outside? Heidi Swanson of 101 Cookbooks show us how she does it.

Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very…

i'm pretty sure that when there's a recipe labeled "heidi's..." that we as cookbook readers, food blog consumers, and general fans all know who we're referring to. heidi swanson needs no introduction, she has in many ways built the food blog "house", among other endeavors . &

I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.

One of the things I love about having a work studio is our location. It means that most days, at one point or another, I find myself standing in the middle of San Francisco's Chinatown. This is a shredded salad inspired by the neighborhood - lots of cabbage and scallions, tossed with soy sauce, honey, and cilantro, and amount of crunch toasted peanuts, and celery.