Last Friday, we had our monthly meeting for our new Cookbook Club. Each month, one of the girls hosts a dinner party in their home and the rest of us bring one recipe from the pre-selected cookbook or cooking magazine of their choice. Over the past two months, each hostess has also taken the opportunity to write about their cookbook selecting process, what they did to prepare for their guests, or whatever else was on their mind. This month, Lauren offered to host Cookbook Club and selected one of her favorite cooking magazines as the starting point for this whole event. So without further ado … we introduce our very own Lauren!


Written by: Lauren

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Ever since the start of this club, I have been so excited to get the opportunity to host. I love getting the chance to host a good dinner party and knowing that each of the girls would be bringing a dish to share takes some of the pressure off. When I thought about what cooking publication I would pick, I knew I wanted to go with Bon Appetit. I have been getting their magazine for some time now and have always been a bit intimidated by the recipes. I decided that now is the best time to put that fear to rest, and I am so glad I did.

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When the September issue came out, I knew I wanted to keep the overall look for the dinner party consistent with the magazine cover. It was just so edgy and colorful, I knew it would make for a fun inspiration. I decided to go with dark purple tablecloths (which I already had) with all white dishes and glassware. Mixing in gold chalkboard frames, antique glass candle holders, and bright florals kept things formal and fun at the same time.

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Since each of the girls had told me ahead of time what they were planning to make, I thought it would be fun to create food tags out of the gold framed chalkboards I had on hand. I also used the same tags to show each girl to their seat.

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As I was already intimidated by the complex recipes found inside this magazine, I decided why not go completely out of my comfort zone and make something I wouldn’t normally make. I decided on the Marinated Tofu with Peanuts and Charred Bean Sprouts and was surprised at how simple it ended up being.

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While we were shopping for all of the necessary ingredients, Tami and I decided to take on one last recipe together. No dinner party is complete without dessert and the Rice Pudding with Fresh Pears and Honey sounded relatively easy without too many ingredients.

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The other dishes the girls made were delicious as well. I would highly recommend getting this magazine and trying them out yourself.  If you want to recreate our menu from the night, it included:


Crab Toasts with Spicy Yogurt, pg 85

Zucchini Patties, pg 106

Tuna Melt, pg 24

Marinated Tofu with Peanuts and Charred Bean Sprouts, pg 74

Rice Pudding with Fresh Pears and Honey, pg 70


We are already looking forward to next month’s meeting which will be hosted by our friend Mary. We will be creating dishes from the October issue of Food Network Magazine, and this month have made it even easier for you and your crew. Don’t get up! Just click on this link and you can purchase the magazine right from home! Also, as this is intended as an interactive post, we would love to hear from you. Have you tried any of the recipes from the September issue of Bon Appetit? What did you make and what did you think? If you haven’t, you are in luck as September is not quite over yet … Gather your friends and get cooking!




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