In classic Smitten Kitchen style, the recipes in Perelman’s new book are for the kinds of dishes you make once and then suddenly find yourself making again and again.
Sure your guests can come “for the game,” but really they’re going to stay for these snacks.
We partnered with Rekorderlig Cider, Boticarios and Dianne & Elisabeth to create two distinct fruity drinks.
Lindsay-Jean Hard’s new cookbook, Cooking with Scraps, wants to help you reduce food waste and create delicious dishes at the same time.
Wife-and-husband team Jenny and Matt Dorsey take the prize in our Collective’s first cocktail challenge.
Brooks Headley’s iconic Superiority Burger recipe will not hold your hand on your way to veggie burger nirvana, but you will get there.
This recipe from Modern Israeli Cooking: 100 New Recipes for Traditional Classics just takes two ingredients.
Fermentation wiz Jessica Wang turns exotic ingredients into a simple, delicious and surprising combinations.
Lindsay Maitland Hunt’s new cookbook Healthyish makes good-for-you also easy-for-you.
The legend’s latest cookbook wants to help you prepare the best ingredients without complicating the issue too much.
Get creative by adding skyr to these toast, pancakes, shakshuka and cocktail recipes
We got some tips from Katz for starting a fermentation habit of your own—even if you live in a tiny New York City apartment.