New Yorker writers reflect on the year’s highs and lows. The selection below encapsulates my absolute favorites, the ones I found I could not stop thinking about and cooking from, the ones that struck ...
Some cookbooks don’t just provide recipes; they tell stories—and Nite Yun’s My Cambodia: A Khmer Cookbook is a perfect example. Yun discovered the rich history of her Cambodian-American heritage in ...
The introduction of the Japanese television cooking show “Iron Chef” may have immortalized the words of 18th-century French author Jean Anthelme Brillat-Savarin: “Tell me what you eat, and I will tell ...
It’s been 10 years of TODAY Thanksgiving. Ten years of turkey-tenderizing tips. Ten years of side-dish surpremacy. Ten years of lumpy gravy fixes and burnt pie crust remedies. Ten years of the ...
Sean Sherman’s latest cookbook, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” catalogs traditional cooking practices with an eye to the future. By Korsha Wilson ...
NEW YORK (AP) — Andrew Zimmern and Barton Seaver are what you’d call seafood fanatics. Or blue food evangelists. They want us to eat more things from the water, even first thing in the morning. Lemons ...
IF YOU’VE EVER tried to recreate a poorly remembered family recipe or appreciated a mellow graveyard picnic, Rosie Grant’s new book, “To Die For: A Cookbook of Gravestone Recipes” (Harvest, an imprint ...
Rosie Grant has always been familiar with death. Parents who led ghost tours, coupled with cutting through a cemetery on her route home from high school, helped her feel relatively comfortable with ...
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