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

An oval platter filled with homemade spaetzle.

Homemade 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.

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