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About Eugenia Bone

Eugenia Bone’s writing has appeared in The New York Times, The Denver Post, Saveur, and Food & Wine, among other publications. She’s also the author of nearly half a dozen cookbooks, including her most recent title, The Kitchen Ecosystem. Bone splits her time between New York City and Colorado.@eugeniagbone

Pork with Chanterelles and Apricot Jam

Apr 08, 2022 posted by David Leite

Pork tenderloin gets the star treatment here with a topping of buttery pan-seared mushrooms and a slightly sweet apricot and white wine sauce.

Filet Mignon with Chanterelle Marsala Sauce

Mar 25, 2022 posted by David Leite

Who needs a fancy steakhouse when you can turn out a stunning pan-seared filet smothered in a creamy mushroom sauce in under 30 minutes?

Homemade Spaetzle

Mar 08, 2020 posted by David Leite

Spaetzle is like homemade pasta but without all that fussy rolling out, which makes it as easy as it is satisfying. Not to mention cheap as can be.

Several opened mussels on a baking sheet, some filled with stuffing and a bowl of extra stuffing on the side.

Stuffed Broiled Mussels

Apr 13, 2019 posted by David Leite

Elegant. Easy. Inexpensive. Just three of the many reasons you’re going to want to make this little keeper of a recipe over and over and over again.