Cookbook Club, Cookbooks »
The editors of “Lucky Peach” present 101 gloriously inauthentic but easy, cravable Asian recipes.
Good Food Host Evan Kleiman spotlights her top picks for dineL.A.’s Restaurant Week (January 18–31, 2016).
Celebrity Chefs, Cookbooks, Recipes »
For famed chef, restauranteur, food entrepreneur and co-author of Mastering the Art of Italian Cuisine, Lidia Bastianich, meatballs are comfort food. She shares her recipe for “Polpette con Melanzane” or Meatballs with Eggplant.
Contrary to what tradition dictates, food stylist and culinary producer Nora Singley discovered One-Pan Pasta during a trip to Puglia, where a restaurant proprietor shared his mother’s recipe with her. She admits that the very idea seemed blasphemous until he personally demonstrated its simple expediency—all within nine minutes.
Nora returned to New York and developed this recipe for Martha Stewart Living, where it took the internet by storm. The key is that …
Momofuku’s Christina Tosi’s Cereal Milk creations are legendary. It’s to the point where they sell the prepared Cereal Milk in pint bottles so you can feed that itch on-the-go. As I was drinking the remaining milk from a bowl of cornflakes I wondered, “Why not Cereal Milk Pie? And why not add some coconut into the mix?”
I’ve always found traditional coconut cream pies kind …
This is a favorite from my book Pasta Fresca. It’s a simple farm-style sauce, combining pancetta, beans, and pasta, that is quick to make yet satisfies as much as any ragù
Good Food Shows, Recent Shows, Recipes »
This recipe for homemade ricotta comes from Cathy Barrow, the blogger and author behind Mrs. Wheelbarrow’s Practical Pantry. I’ve included her recipe for Ricotta-and-Egg Pasta Pillows too.
Baking, Cookbooks, Recent Shows »
In this recipe from Alice Medrich’s new book Flavor Flours, she pairs buckwheat with the rich sweetness of butter to create a sandy sablé cookie. Like all of the recipes in Alice’s new book, this cookie is gluten-free.
This year’s cookbooks illustrate how the world of cooking, at home and in pro kitchens has expanded. We have a new culinary vocabulary from which to build dishes and many gifted authors are keen to share.