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Kimberly Y. Masibay

  • 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…

  • Eat What You Love Book

    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

    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…


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