About Eugenia Bone

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

A rimmed baking sheet with stuffed broiled mussels and a bowl of filling on the side

Stuffed Broiled Mussels

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.

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  • 20 M
  • 40 M
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Spaetzle

Spaetzle

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.

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  • 10 M
  • 25 M
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