Diana Kuan’s new book Red Hot Kitchen teaches you how to make classic Asian chili sauces from scratch.
Yasmin Khan’s new cookbook Zaitoun celebrates Palestinian identity through food.
You probably can’t even talk to your farmer about the ingredients in Forage, Harvest, Feast. They might even devote a not-insubstantial amount of time to weeding them out of their crop beds.
We chat with Harry Rosenblum about his new book and get the recipe for his saucy piquant pork chops.
Glossy titles can be great, but to get a gift list of tried and true cookbooks, we turned to some of New York’s best chefs for their all-time favorites.
Too much salad is a perennial, universal problem. In her new cookbook, Neighborhood, Hetty McKinnon shows us how to make the most of it.
Brooklyn Bouillon’s founder Rachael Mamane’s new book is a nose-to-tail guide to stock, broth and their many amazing uses.
Even with 38 cookbooks to her name, the Brooklyn-based cookbook author continues to infuse her work with freshness and an ever-buoyant sense of adventure.
We highly recommend this new Bangalore-meets-Brooklyn cookbook. Here’s a spot-on veggie recipe to prove it.
We chat with the former Brooklynite about her culinary roots, biggest influences (like Dawson’s Creek) and her latest book: Small Victories.
Bounty from the Box clocks in at just under 700 pages, and much like a CSA box itself, it’s a healthy bang for your buck.
Suddenly all poorly cooked eggs seemed like sins, blowing this potentially sublime experience.