I have been collecting cookbooks for 25 years now. I have hundreds....I read them like novels. I bring them in the car
wherever we go, like when a little kid brings dolls or a blankie, I have a few [food] magazines and a cookbook or two with me at all times. I always want some new options for dinner that night.
Next to my bed I have about 30 of my babies stacked up. I'll take about 3 or 4 on the bed with me each night, and just read and peruse until my brain is totally filled up with recipes. My brain tries to "store" recipes in my there, against my will.
Then every so often, I'll test myself. I'll think, hmmm, what ever happened to that great recipe for blueberry buckle -- even if I have no intentions of making a blueberry buckle that day. And then I will wrack my brain and library room trying to remember which book or magazine it's in. And when I finally find the recipe, it's so sweeeeeet. And I'm not even going to mention how many recipes I have stored on the iMac right now
My favorite book currently, and this changes weekly, is Everyday Food. It came out last year. I love the little food magazine gems of the same name, Everyday Food.
They're the perfect size for riding in the car. They're small, Readers Digest-sized. It's part of the Martha Stewart family of magazines, and they have a really great website too.
http://www.marthastewart.com/everyday-food?src=footer
Try this recipe, it's my current fav, so easy and light, perfect for summertime.
Arugula with Roasted Salmon and New Potatoes
from the May 2008 issue of Everyday Food.
Ingredients
Serves 4.
* 1 pound red new potatoes, quartered
* 3 tablespoons olive oil
* Coarse salt and ground pepper
* 1 pound skinless salmon fillet
* 3 tablespoons white-wine vinegar
* 2 teaspoons Dijon mustard
* 1/4 cup snipped chives
* 10 ounces baby arugula
Directions
1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
2. Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
3. While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces. Devour.
We all have our dirty little secrets. 
