Zaitoun: Recipes from the Palestinian Kitchen, a new book by former human rights worker Yasmin Khan, was published with rave reviews by the likes of the late Anthony Bourdain, chef Yotam O
“The varied uses for an instant pot were always a surprise and, whether cooking meat or vegetables, every time the recipes we tried resulted in restaurant grade food, prepared in minutes.”
“By the time you get to the end of this book, you will find yourself completely motivated to head down a path of new and exciting flavors, techniques and healthful cooking.”
In a crowded field of cookbook authors, there are only a handful who can be relied upon to consistently turn out simple, easy-to-follow, delicious recipes for everyday home cooks.
Sometimes a cookbook author is an unofficial ambassador for good food and culture. With heartwarming stories and tantalizing recipes, Naz Deravian is our guide to all things Persian.
“this is a fun and personal book if you want to experiment with Moroccan flavors and eat some delicious preparations accompanied by wonderful photos of the finished dishes.”
“The book is sure to inspire home cooks to try a hand at baking their own bread and churning fresh butter or spend time drooling over the scrumptious photographs.”
Aromatic scents emanating from the family kitchen. Standing on a chair at the counter while Mother cooks. Hips touching while we patiently wait to taste the chocolate covered spoon.
Anyone who has ever set foot in the Parisian bistros Allard, Benoit, and Aux Lyonnais will recognize many of the dishes in Bistro: Classic French Comfort Food.
When Julia Child and James Beard first ate at the acclaimed Manhattan restaurant, Felidia, eight months after its opening in 1981, a star-struck Chef Lidia Bastianich came to their table to introdu
Before Chef Alon Shaya and his former boss Chef John Besh recently and very publicly dissolved their business partnership, most New Orleans food lovers simply knew Shaya as the Jewish guy who turne
