#cookbook 2025

[sandboxworld]

Phil’s Favorites: Recipes From Friends And Family To Make At Home

A family that eats together stays together… and probably argues over the last meatball. Luckily, Phil Rosenthal—culinary explorer, charming goofball, and the man who’s eaten his way into our hearts—is here to help keep the peace (and the plates full) with his newest cookbook: Phil’s Favorites. From the New York Times bestselling author and star of the hit Netflix series Somebody Feed Phil, now…

[dani4the6]

This feels like a weird post to make since I don't talk much on tumblr, but I'm just upset about something

I bought tickets for the @bughuntermusic and @narcissistcookbook show tomorrow night at the Get Down and have been excitedly waiting since they first posted about it.

I got VIP tickets for me and my dad, we are big fans of both artists. I got them as a gift for both of us because our birthdays are earlier in the month

The Get Down sent an email out saying the venue is now going to be 21+ because they failed to notice that they didn't file the correct form in time to allow minors. So I can no longer go. This was really devastating to hear on such short notice.

The Get Down was apologetic and I'll get a refund on my ticket. I just wanted to send this out and maybe reach out to other fans in a similar situation to me who might not have checked their email.

I hope everyone who can still go has an amazing time and I will just have to wait for Bug and Matt's next tour

[escaping-the-beautiful-labyrinth]

Truly, what an amazing and magical night getting to see @narcissistcookbook and @bughuntermusic for a third time. They both are such wonderful and talented performers. It is such an honor to see people doing what they love and being so damn good at it. The space they create for the audience is always so warm and safe. If you get a chance to see them live, please, please do. It is so worth it. (Also, ignore my terrible singing. "The Simplest Words" is one of my favorite songs, so deal with it.)

[ingravinoveritas]

It has just gone midnight here, so a very Happy New Year to all of my followers, wherever you are! 2024 was one heck of a year, with so many ups and downs both for me personally and the fandom at large. I won two awards for my work, had surgery, spoke at conferences all across the country, and traveled to London for the first time ever to see an unforgettable production of Macbeth and had the opportunity to meet David afterward(!). This year saw us weather so many trials and tribulations as a fandom, and as deep as our sorrow was, I am hopeful that our exhilaration over what's to come with GO 3 will be even deeper.

I am forever grateful for all of your unwavering support through so many challenging times, and I am sending heartfelt wishes to each and every one of you for a happy, healthy, and joyous 2025. ❤️❤️

[andreai04]

All my life, l'd felt alone. And now, at the edge of the apocalypse, I finally realized how much I needed other people.

They will not break me. But I will break them. This is my promise to myself, to my friends, and to you, anyone who reads these words. I will break them all.

[en-somniac]

Narcissist Cookbook releases a new album and my friends and partner KNOW I will not shut up about this for the next month

seriously tho go listen to MYTH: Side One it is SOOOOOOOOOOOO

[beatrixacs]

📚 Book #1/2025

The Witcher Cookbook by Anita Sarna and Karolina Krupecka

🐺⚔️👩‍🍳

[alshorafat]

This book offers a practical and simplified guide to preparing 20 diabetic- and hypertension-friendly recipes. Each meal is carefully crafted to strike a balance between delicious flavor and healthy ingredients, with a strong focus on nutritional benefits and their positive impact on the body.

💡 Book Features:

Low-sodium and low-sugar recipes

Natural, easy-to-find ingredients

Scientifically explained benefits of each component

Ideal for anyone seeking a healthier lifestyle

👉 Click to explore and order your copy now — take a step toward a healthier lifestyle today!

[astardewfarmer]

from the kitchen of: The Queen of Sauce

[marshmyers]

Experience the traditional flavors of Hawai’i with an extra-terrestrial twist, courtesy of the Galactic Federation, in the first ever official Lilo and Stitch cookbook!

Deep-fried musabi might be the perfect addition to your Lilo and Stitch-themed movie night.

Find dozens of other curated cookbooks to liven up your get-togethers with friends and family!

Visit Laughing Boy Books

[sfarticles]

Take comfort in St. Patrick’s Day fare Enjoy a taste of Ireland to celebrate the holiday.

Irish Soda Bread: A cross is cut into the top to help it rise and, according to Irish folklore, to either ward off evil or let the fairies out. (Photo: Parragon Books)

Link to column in newspaper Take comfort in St. Patrick's Day fare

It was about a month ago that I saw the first sign of Saint Patrick’s Day; and what was that sign … a beautiful round Irish soda bread with a deep cross on the top of its’ crust. I enjoy the variation that is dotted throughout with caraway seeds and raisins.

A few days ago, I saw a sign in a bagel bakery requesting customers to place their order for green bagels. Later that day, I noticed all the celebratory items with hues of emerald green at the dollar store: hats, leprechauns, four leaf clovers and all that fun stuff worn at a St. Patrick’s Day party or parade.

So, I thought it was time to write a column about Monday’s event celebrating culture and history that has religious origins, although it has become a secular event.

Did you know:

• Philadelphia’s parade is one of the oldest in the United States, established in 1771. This year it is today at 11 a.m.

• New York City’s first parade: 1762

• Boston’s first parade: 1737

• Montreal’s first parade:1824

• The first parade in Ireland was in 1903, years after the first one in North America

• The real St. Patrick was born in Britain

• Corned beef and cabbage were first introduced in the U.S.

• There are more people with Irish ancestry in the U.S. than in Ireland. Most with Irish ancestry in the U.S. live in New England.

• According to U.S. News and World Report, https://bit.ly/4bmiHr0 , a study done by the National Retail Federation showed 62% of the U.S. population planned to celebrate St. Patrick’s Day in 2024, despite only 9% of Americans claiming Irish ancestry.

The Irish pubs I have passed have banners in their windows, promoting their St. Patrick’s Day specials. It is probably the busiest day for them each year.

When I go to an Irish pub, I don’t think beer and spirits, I think of homemade comfort food, served in a cozy and comfortable setting.

Pubs in Ireland are the cornerstone of their communities, relaxed places where locals and visitors can experience the best of traditional Irish hospitality. The same holds true in the U.S.

Many pubs have become the place to go for a great meal, with a choice of both traditional and contemporary dishes. In recent years, Irish cooking has been transformed, with skillful cooks and chefs making the most of wonderful, fresh, local produce to create delicious new dishes and giving a twist to the classics.

Home cooks, too, have put their twist on Irish cuisine. Years ago, I had the opportunity to attend the Pillsbury Bake-Off as a media representative. This iconic cooking competition for home cooks reveals unimaginable creativity. I have every Bake-Off booklet that was published after each event.

Perusing them, I found the winning recipe from the 49th Pillsbury Bake-Off. Melissa Jollands of Hudsonville, Mich., is perfect to mention here, since it was inspired by her trip to Dublin.

While there, she fell in love with the large spread of flavorful cheese and meat boards, served alongside the contrasting flavors and textures of dried fruit and warm bread.

In developing her winning recipe, she said: “I saw Pillsbury’s refrigerated French bread on the list of eligible Bake-Off products and began to think about baking the creamy honey goat cheese, Irish white cheddar, and flavorful salami inside, and how it would be the perfect opportunity to introduce the flavorful cheeseboard cuisine into my own family recipe, while revisiting those exceptional flavors and memories from Dublin.”

The recipe for her pub-style Dublin Cheeseboard-Stuffed Appetizer Bread can be found at https://bit.ly/3aBujG7.

Of course, corned beef and cabbage, Irish stew and Irish soda bread are the classics for a St. Patrick’s Day meal. It was interesting to learn that corned beef and cabbage is not usually eaten in Ireland, it’s an American tradition.

To help take your celebration meal up a notch, pick up a copy of “The Complete Irish Pub Cookbook: The Best of Traditional and Contemporary Irish Cooking” (2018, Parragon Books, $9.99). It provides the best of both worlds, with best-loved favorites and contemporary Irish recipes. Here are a few.

For the recipe for Irish Soda Bread, visit https://bit.ly/2PT72Hy.

(Photo & Recipe : Parragon Books)

Cockle and Mussel Gratin

The headnote says: “Cockles and mussels have always been popular in Irish coastal communities. They could be collected from the shore instead of risking the potential peril of a boat. In this recipe, the two are cooked in a rich and tasty gratin. The crisp topping provides contrasting texture and flavor to the seafood below. If you can’t find cockles, use small clams instead.”

Serves 3-4

Ingredients:

1 3/4 pounds pounds mussels

1⁄2 cup water

1⁄2 cup (1 stick) lightly salted butter

2 onions, chopped

1 1/4 cups cooked shelled cockles

Juice and finely grated zest of 1⁄2 lemon

3 tablespoons chopped fresh parsley

Salt and pepper

1 cup coarse bread crumbs from a day-old ciabatta loaf

2 garlic cloves, finely chopped

Directions:

Preheat the oven to 425 degrees. Scrub and beard the mussels, discarding any with broken shells or that remain open. Put in a large saucepan with the water. Cover and steam for 4–5 minutes, until the shells open. Discard any that remain closed. Reserve eight mussels in their shells as a garnish. Remove the rest from the shells.

Melt half of the butter in a skillet over medium-high heat. Add the onions and sauté for 7 minutes, until soft but not colored. Transfer to a 2-quart gratin dish.

Add the cockles, shelled mussels, lemon juice, and 2 tablespoons of the parsley. Season with salt and pepper and stir to mix.

Set aside a pat of butter and melt the remaining butter. Mix with the bread crumbs, garlic, lemon zest, and remaining parsley. Season with a little more salt and pepper.

Spread the bread-crumb mixture over the seafood. Top with the reserved mussels and dot them with the remaining butter.

Bake in the oven for 10–15 minutes, until the crumbs are golden and crisp and the seafood is thoroughly heated. Serve immediately.

(Photo & Recipe: Parragon Books)

Beef in Stout With Herb Dumplings

The headnote says: “Stout is a strong, dark beer that originated in the British Isles. The most famous Irish stout is Guinness, which is made from roasted, malted barley, hops, yeast, and water. In this hearty stew, topped with light and fluffy suet dumplings, tender chunks of slow-cooked beef are enveloped in a rich gravy.”

Serves 6

Ingredients:

2 tablespoons sunflower oil

2 large onions, thinly sliced

8 carrots, sliced

1⁄4 cup all-purpose flour

2 3/4 pounds chuck short ribs or center cut beef shanks, cut into cubes

2 cups stout

2 teaspoons firmly packed dark brown sugar

2 bay leaves

1 tablespoon chopped fresh thyme

Salt and pepper

Herb Dumplings:

1 cup all-purpose flour

11⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄4 cup shredded suet (available from butchers) or shortening

2 tablespoons chopped fresh parsley, plus extra to garnish

About 1⁄4 cup water

Directions:

Preheat the oven to 325 degrees. Heat the oil in a flameproof casserole dish. Add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes, or until the onions are softened. Meanwhile, put the flour in a plastic bag and season well with salt and pepper. Add the beef to the bag, tie the top, and shake well to coat. Do this in batches if necessary. Reserve any remaining seasoned flour.

Remove the onions and carrots from the casserole dish with a slotted spoon and reserve. Add the beef to the dish, in batches, and cook, stirring frequently, until browned all over. Return all the meat and the onions and carrots to the casserole dish and sprinkle in the reserved seasoned flour. Pour in the stout and add the sugar, bay leaves, and thyme. Bring to a boil, cover, and cook in the preheated oven for 13⁄4 hours.

To make the herb dumplings, sift the flour, baking powder and salt into a bowl. Stir in the suet and parsley and add enough of the water to make a soft dough. Shape into small balls between the palms of your hands. Add to the casserole dish and return to the oven for 30 minutes. Remove and discard the bay leaves. Serve immediately, sprinkled with parsley.

Photo & Recipe: Parragon Books

Irish Cream Cheesecake

The headnote says: “This is an unbaked cheesecake and, although it contains no gelatin, its high chocolate content guarantees that it sets perfectly. It is a luxurious dessert that is made even more special by the addition of Irish Cream, a popular liqueur made from Irish whiskey, coffee, and cream.”

Serves 8

Ingredients:

Vegetable oil, for oiling

4 tablespoons unsalted butter

1 1/2 cups crushed chocolate chip cookies

Crème fraîche or whipped cream and fresh strawberries, to serve

Filling:

8 ounces semisweet dark chocolate, broken into pieces

8 ounces milk chocolate, broken into pieces

1⁄4 cup sugar

1 1/2 cups cream cheese

2 cups heavy cream, lightly whipped

3 tablespoons Irish Cream liqueur

Directions:

Line the bottom of an 8-inch round springform cake pan with parchment paper and brush the sides with oil. Put the butter in a saucepan and heat gently until melted. Stir in the crushed cookies. Press into the bottom of the prepared cake pan and chill in the refrigerator for 1 hour.

To make the filling, put the dark and milk chocolates into a heatproof bowl set over a saucepan of gently simmering water until melted. Let cool. Put the sugar and cream cheese in a bowl and beat together until smooth, then fold in the cream. Fold the melted chocolate into the cream cheese mixture, then stir in the liqueur.

Spoon into the cake pan and smooth the surface. Let chill in the refrigerator for 2 hours, or until firm. Transfer to a serving plate and cut into slices. Serve with crème fraîche and strawberries.

Recipes and images courtesy of Parragon Books

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[zillanovikov]

Sad Bastard Expectations

It's 2025, and we're sadder than ever!

Maybe it's time for a Sad Bastard Cookbook sequel? Maybe a spin-off for parents of small children? Maybe both?

I'm new here. What's a Sad Bastard Cookbook?

Glad you asked! We wrote a cookbook full of judgement-free recipes you can make when you're suffering from mental illness, physical disability, poverty, or anything else late-stage capitalism throws up that makes basic self-care feel impossible. Some of the recipes were our own, some we collected from the community.

The ebook is free--you can download a copy here if you wanna check it out.

I'm a community! Or at least, a Person! Can I contribute my recipe for survival food?

YES PLEASE.

If you have a survival recipe that you make for yourself, or to feed a baby, toddler, or small child, please share that recipe here.

I’m a fan of the original Sad Bastard Cookbook—when will the new ones be here?

We really have no idea. We’re in the very early planning and writing stages of the two projects, but when we have more information, you’ll probably see it here first!

[dcxdpdabbles]

Master Posts Links

All the dabbles I have posted on my DC x DP account. Under a read more due to how long it is. Broken into three categories:

Multi-parts - Dabbles that have more than one part written.

One-shots- Dabbles with only one part written.

Requests- Dabbles written for the requests of readers. (Note: If a request is for a continuation of the other two categories, they will be filed in Milti-parts)

Master Post 1 Link

Master Post 2 Link

Master Post 3 Link

Completed AUs Master Post Link

NSFW (+18 ) Link

Please read the indexes to determine which master post each au is filed in.

As of 12/25/2024: The newest stuff is inside of Master Post 3.

(Updated as of 06/05/2025: Stop onOne-Shots: The Fib: Part 1)

MASTER POST 1 INDEX:

Multi-parts:

The Royal Consort,

Child Support

Phantom's Number 1 fan

Danny and The Fan Blog

Congratulations! It's Triplets!:

Ghost King Summon dare

The Dauntless Matchmaker

Demon and Angel Brat

Single Dad

Jason's Doll

Misplace Baby

One-shots:

The Assistant

The Ghost Trio's Food Trip

Legal Compensation

Love Among Fans

Lex Luther's Youngest

The Infinite Realms Hobby Store:

Obsession Runs in the Family

Farm Hand

Vague Threats

Game of Deadly Love

Retired-Rouge

The Real Blood Son

The Kid of Candles

Magic Older Brother

Keep The God Kid Busy!

Dog walker

Clockwork's Cookbook

Respawn and Relive

The Summoning Conditions of the Ghost King

Finders Keeper

What's the rule again?

The Contact, the Butler and the Sly Time Lord

Big Fish in Gotham Pond:

Immunity system:

Wrong Number:

Timeline Prevention Squad

Requests

The Masters are Aliens

Ghost Zone Read

Red Hood's Snow

Jason Sees Dead People

Ghost Dad

Wayne Manor Ghost

The Siren of Iceberg Lounge

The Orginal

The Ghost King's Fibs

Red ParentHood

Woo thy Butler, My Lord

Double Vision

Dealeyed Soulmates

Rescue Mission

Danny's Online Persona

Practice makes perfect

MASTER POST 2 INDEX:

Multi-Parts

Cass the Halfa

Danny's Grill

The Audit

Why Ten?

Cluster of Cores

Demon Head Slightly to the left

Danny Fenton's Ex

New Management

Billy's Parents

Phone a friend

Super Robin

Cassandra's Curse in Gotham

Marriage Trap the Office Supplier!

It's all Fun and Games Kids!

The cinnamon roll's son

One hell of a good Bellhop

Lights and Camera

One-Shots

Red Yummy

Professional Protector of Love

The Backroads

In 30 Minutes or less

Corporate Rivals

Rude Kryptonian

Ecto-Specialist

Side Hustle

Copyright

Love at first (club) meeting

Catnip for heroes

Old Friends

Danny the Nanny

Lights and Camera

Hot Wings

The ones who got away

Vanishing Bookstore

Petal to the metal

Lover Boy

PenPal

Fishbowl Bones

Unwanted House Guest

The Roommate

Missing Half

Danny's Did you Know?

Yeti's orders.

Who's Child is this?

Requests

Batman with a gun's lover

IRS's boogie man

Dear Elder Brother's mistakes

The Undead Florist

Pit's Merman

Dullahan is my roomate

Nightowl Appartement

The one with Sunset Hair

The lost In-Laws

The Lady and The Dad

Big Brother does not approve

Gotham's star and Shadow

Pride in Gotham

Revenant Prompt

The King and his Not-Knight

Contestant Number 3

The Lost son of the Bat

AroAce Danny

Extended Family

Master Post 3 Index

Mult-parts

Passion for Fashion

Alley Boyfriends

Mr. Flavor

Freelance Inventor

The Summoned Demon

One-shots

You ARE the father

The Good Luck Charm

To be Human Again

Travel Buddy

Shift

A little bit of Home

New Money

Beyond the Grave

Lex Luthor's annoyance

Die with a smile

Cold Case

Online Siren

The End and the Beginning

Damian's (not) real friend

Family Bonding

Gotham Gossip

The old Switcharoo

A Pen Pal's Duty

Gamer Boy

Rent-A-Scandal

Silver Tongue Snake

Pin-Man and the Merry Metal Makers

Burst Your Bubble

The Contingency Plan

What's Your Poison?

The cousin

Tax Bracket

Not my Business

The Fib

Request

Access Granted

Skulker's Past

Surviving Babysitting

The Twins

Echo's Dad

The Artifact Repair Man

Flip of A coin

New Neighbors

Over and Over again

The West Wing

Never the Bride

The Masters Boy

Starstruck

My Lost little song

The Hostage Prince

John's Mask

COMPLETED AUS MASTER POST INDEX

The Bakery is a Front!....right?

Cave Boy

The Adoptive Son

Alfred's Boy

[toh-cookbook-zine]

The Owl House Cookbook Zine General Sign Ups and Our Discord Server Are Now Open!

Please join us in putting together a free, digital cookbook fanzine with recipes, fanfic, meta/trivia, and fanart inspired by the food of The Owl House! This includes foods/drinks specifically mentioned/shown in canon, recipes inspired by the Boiling Isles/Demon Realm, and Dominican and Puerto Rican cuisine. We are planning to release our first volume on the third anniversary of Thanks to Them — October 15, 2025.

If you would like to participate, please fill out our non-binding sign up form. We will accept all contributions that meet our content restrictions and are submitted on time.

Our Discord server is open to anyone interested in this project:

Schedule | FAQ | Rules and Guidelines | Sign Up | Discord

[narcissistcookbook]

LOOK AT THIS YEAR'S TOUR PIN, LOOK AT HIM, LOOOKIT

designed by @queerbuccaneer and @sketchfeathers

available at all Narcissist Cookbook / Bug Hunter tour dates in 2025 💜 (dates below the cut)

[jaytimcookbook]

We are pleased to announce that The Red on Red Cookbook is in the works! Coming soon in 2025 ✨

🍰 carrd 🍰 bsky 🍰 twitter

View our FAQ here 🍫

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