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Kimberly Y. Masibay

  • Secrets of the Butcher book
    Product

    Book Review: Secrets of the Butcher

    Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat By Arthur Le Caisne (Black Dog & Leventhal; $27.99) Anyone who loves to cook or…

  • Noma Guide to Fermentation
    Product

    Book Review: The Noma Guide to Fermentation

    The Noma Guide to Fermentation: Foundations of Flavor By René Redzepi and David Zilber (Artisan; $40) René Redzepi may be the most obsessed upon and obsessive chef on the planet.…

  • Estela cookbook
    Product

    Book Review: Estela

    Estela By Ignacio Mattos with Gabe Ulla (Artisan, $35) Chef Ignacio Mattos’s food is wildly delicious, and his downtown Manhattan bistro, Estela, wildly popular, especially among NYC’s culinary cognoscenti, who’ve…

  • Eat What You Love Book
    Product

    Book Review: Eat What You Love

    Eat What You Love: Everyday Comfort Food You Crave By Danielle Walker (Ten Speed; $35) As you might imagine, being diagnosed with celiac disease (or any other condition that requires…

  • Jam Session cookbook
    Product

    Book Review: Jam Session

    Jam Session A Fruit-Preserving Handbook By Joyce Goldstein (Lorena Jones Books;$24.99) Many things might ignite a passion for preserving: a bountiful garden, ambition, curiosity, thrift. For me, it’s nostalgia. Preserving…

  • Product

    Book Review: My Lisbon

    My Lisbon A Cookbook from Portugal’s City of Light By Nuno Mendes (Ten Speed Press) Hands down, this lavishly produced hardcover is the most beautiful book of the season. In…

  • Product

    Book Review: Superiority Burger Cookbook

    Superiority Burger Cookbook The Vegetarian Hamburger Is Now Delicious By Brooks Headley (W.W. Norton & Company) Not so very long ago, chef Brooks Headley cooked up something extraordinary at his…

  • Product

    Book Review: Repertoire

    Repertoire: All the Recipes You Need By Jessica Battilana (Little, Brown and Company; $15.99) This friendly little book by Jessica Battilana, who has collaborated on a half-dozen cookbooks and writes the…

  • Product

    Book Review: The Flavor Matrix

    The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes By James Briscione with Brooke Parkhurst (Houghton Mifflin Harcourt; $30)   Nothing is as profoundly liberating…

  • Magazine

    Cookie Swap

    Our readers share their best holiday cookie recipes.