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Kimberly Y. Masibay

  • Magazine

    How to Seed Peppers for Stuffing

    Whether you're making jalapeno poppers or Cara Mangini's delicious stuffed poblanos, seeding whole chile peppers requires a particular technique:

  • Asian fishcakes

    Jamie Oliver’s 5-Ingredient Recipes

    Superstar chef Jamie Oliver’s inspired approach makes it easy to get amazing meals onto the table any day of the week.

  • Food of the Italian South Cookbook

    Book Review: Food of the Italian South

    Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes By Katie Parla (Clarkson Potter) In her new book, Rome-based author Katie Parla covers lesser-known Italian terrain, venturing…

  • Aloha Kitchen cookbook

    Book Review: Aloha Kitchen

    Aloha Kitchen: Recipes from Hawai’i By Alana Kysar (Ten Speed Press) In this book, Maui native and popular food blogger Alana Kysar captures the flavors of Hawai’i in a collection…

  • Vietnamese Food Any Day

    Book Review: Vietnamese Food Any Day

    Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors By Andrea Nguyen (Ten Speed Press) When the summer heat ratchets up, so does my appetite for the singular brightness…

  • My Mexico City Kitchen cookbook

    Book Review: My Mexico City Kitchen

    My Mexico City Kitchen: Recipes and Convictions By Gabriela Cámara (Lorena Jones Books) Among food obsessives, Mexico City is a hotspot. Like any great modern metropolis, it’s a melting pot,…

  • Zaitoun cookbook

    Book Review: Zaitoun

    Zaitoun: Recipes from the Palestinian Kitchen By Yasmin Khan (W.W. Norton & Company) Oil from the olive, zaitoun in Arabic, is the quintessential ingredient of the Palestinian kitchen, and it…

  • Secrets of the Butcher book

    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

    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

    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…