Cookbook Club

Welcome to the Cookbook Club page!

We meet every couple of months and cook dishes from one cookbook and bring them in to eat together. 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.

Copies of the book are held at the circulation desk. To RSVP, email with the name of the recipe you want to make. We have a limit of 20 people and each person must bring a dish. If you want to bring a friend or family member, you each need to bring a dish. They don’t have to be complicated or fancy – any recipe from the book is fair game! (Except alcoholic beverages – sorry!)

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.

October 2018 Meeting Info: WE ARE FULL FOR THIS MEETING. Stay tuned for information on our next meeting!

October 29, 6:30-8:00pm in the Robbins Library Community Room

Our cookbook is Smitten Kitchen Every Day by Deb Perelman

RSVP by October 24

Recipes claimed:

Chocolate Pecan Slab Pie p.226

Tomato and Gigante Bean Bake / Pizza Beans p.143

Granola Biscotti p. 5

Marble Bundt Cake p.241

Brussels and Three Cheese Pasta Bake p.157

Bake Sale Winning-est Gooey Oat Bars p.235

Wild Mushroom Shepherd’s Pie p.129

Miso Maple Ribs with Roasted Scallions p.195

Wintry Apple Bake with Double Ginger Crumble p.221

One-Pan Farro with Tomatoes p.159

Meatballs Marsala with Egg Noodles and Chives p.183

Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios p.68

Broccoli, Cheddar, and Wild Rice Fritters p.126

Caramelized Plum Tartlets p.230

Fall-Toush Salad p.66

Halloumi Roast with Eggplant, Zucchini, and Tomatoes p.116

Olive Oil Shortbread with Rosemary and Chocolate Chunks p.210

Winter Slaw with Farro p.48

Brick Hens with Charred Lemon p.164

Lemon Meringue Pie Smash p.273

Danish Rice Pudding with Cherry Black Pepper Sauce p.279