Welcome to the Cookbook Club page!
We meet every month and cook dishes from one cookbook and bring them in to share.
- Copies of the book are held at the circulation desk. To RSVP, email email@example.com with the name and page number of the recipe you want to make.
- Registration opens after the previous meeting.
- We have a limited number of spots and each person must bring a dish. If you want to bring a friend or family member, you each need to bring a dish.
- Dishes don’t have to be complicated or fancy – any recipe from the book is fair game! (Except alcoholic beverages – sorry!)
- We don’t have the ability to reheat food or keep it warm, so keep this in mind when choosing recipes.
- You’re responsible for bringing serving utensils, but we provide paper goods and utensils for eating.
Per Massachusetts state law we need to let you know that the neither the food nor the facilities have been inspected by the state or by a local public health agency.
Below is a list of all recipes claimed so far for the next meeting, which will be kept as up-to-date as possible.
A list of past books we’ve cooked from is on our Goodreads Cookbook Club Shelf.
April 2023 Meeting Info
Monday April 24, 6:30-8:00pm in the Robbins Library Community Room
Register by March 8 by emailing firstname.lastname@example.org with the name of the recipe you want to bring. Our cookbook is King Solomon’s Table by Joan Nathan.
Recipes already claimed (in order by page number):
Azerbaijani Kukusa with Swiss Chard and Herbs p.15
Shtritzlach, Toronto Blueberry Buns p.35
Chocolate Babka p.45
Hummus with Preserved Lemon and Cumin p.51
Bazargan, Bulgur and Tamarind Dip with Nuts p.53
Caponata Siciliana di Melanzane alla Guidia, Sicilian Eggplant Caponata Jewish-Style p.60
Scourtins, Buttery Olive Biscuits p.64
Halleq, Persian Haroset with Dates, Apples, Pistachios, and Pomegranate Juice p.85
Homemade Herbed Labneh with Beets and Puy Lentil Salad Bowl p.97
Spanakit, Racha’s Spinach Salad with Walnuts and Cilantro p.105
Tunisian Carrot Salad with Cumin, Coriander, and Caraway p.110
Moroccan Beet and Orange Salad p.112
Lentil Soup with Ginger and Cumin p.129
Jerusalem Kugel p.180
Spinach with Pine Nuts and Currants p.190
Slightly Sweet and Sour Cabbage p.199
Haddie Paddies, Nova Scotian Fried Haddock Cakes p.232
Syrian-Mexican Chicken with Apricot, Tamarind, and Chipotle Sauce p.261
Lubia bel-Saeilk, Libyan Lamb or Beef Stew with White Beans and Spinach p.272
Kiftes de Prasa, Macedonian Leek and Meat Patties p. 284
Tahina Cookies p.304