This time of year, one day you’re huddled over chili, the next you’re contemplating spring pea shoots. Here, books to satisfy your every climate-induced craving.
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The books we simply can’t stop cooking from, including titles by a MIT grad, a Southern belle, even a movie star.
David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.
A flexitarian keen to make friends in her new town sorta commits to buying a side of beef from a local rancher. Much musing ensues.
He loves me? He loves me not? When Meg Bortin is stood up for dinner by a dear friend, she’s left to wonder.
You may think not speaking the same language as your in-laws would solve all your problems. Not quite. Elizabeth Kelsey explains.
Israeli writer Meir Shalev recounts with wry humor and great love the long and zany summer days on his grandparents’ farm in Nahalal.
Consummate sidekicks for fried chicken—both classic and unconventional—to keep everyone at the table happy. We promise.
Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won’t seem quite long enough.
All hail the queen! Of Italian cheese, that is: Burrata di Andria. A kind of cream-filled mozzarella, it rules a plate like no other cheese. Gary Allen explains.
For his 50th (gulp!) birthday, David visited some of Barcelona’s best restaurants, including Comerç 24, Fishhh!, Taktika Berri, Els Pescadors, Restaurant Moo, and Fragata.
David reminisces about his late friend Deborah Murphy, who brought so much love, joy, and good food to her annual July Fourth party.
David lists the way Giada de Laurentiis and he are so similar, they could be siblings separated at birth and raised by different food-obsessed families.