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December 2017/January 2018

Departments

    books that cook

  • Book Review: David Tanis Market Cooking

    David Tanis Market Cooking Recipes and Revelations Ingredient by Ingredient By David Tanis (Artisan; $40) Where does delicious begin? The answer, of course, is at the market. Ingredients at their…

  • Book Review: Istanbul & Beyond

    Istanbul & Beyond Exploring the Diverse Cuisines of Turkey By Robyn Eckhardt (Houghton Mifflin Harcourt; $35) I adore Turkish food, and a good chunk of my cookbook library is devoted…

  • Book Review: Zingerman's Bakehouse

    Zingerman's Bakehouse By Amy Emberling and Frank Carollo (Chronicle Books; $29.95) For those unfamiliar with this Michiganbased treasure, Zingerman’s began as a deli in Ann Arbor back in 1982. In…

  • Book Review: Homegrown

    Homegrown Cooking From My New England Roots By Matt Jennings (Artisan Books; $35) Like Matt Jennings, chef/owner of Townsman, a New England brasserie in Boston, I’m from the Northeast, so…

  • Book Review: Sweet

    Sweet Desserts From London's Ottolenghi By Yotam Ottolenghi and Helen Goh (Ten Speed Press; $35) Yotam Ottolenghi, the Israeli-British chef and best-selling cookbook author, started his culinary career as a…

  • Book Review: State Bird Provisions

    State Bird Provisions A Cookbook By Stuart Brioza and Nicole Krasinski (Ten Speed Press; $40) As a food editor and stylist, I confess that I’m a bit of a hard…

  • Cookie-Baking Tips from the Pros

    Our favorite pastry chefs reveal their secrets to help you get the best results ever

  • Seared Filet Mignon with Red-Wine Mushroom Sauce

    The sauce for this dish is simple and flavorful, and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. Serve with a medley…

  • Eggplant in Tomato Sauce

    Though eggplant is relatively delicate, it pulls in the flavor of whatever it’s cooked with, in this case garlic, fresh herbs, and tomatoes. Salting eggplant in advance is an optional…

  • Crystallized Ginger

    Crystallized ginger adds sparkle and spicy sweet flavor to many dishes, but it can be pricey. The good news is that it’s surprisingly simple to make.

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