The Allure and Importance of a Syrian Refugee’s New Cookbook
Mayada Anjari’s The Bread & Salt Between Us isn’t designed as a bible of Syrian cuisine; instead, it’s dispatches from her Syria.
Small Bites
How to Make Labne from Scratch
This recipe from Modern Israeli Cooking: 100 New Recipes for Traditional Classics just takes two ingredients.
Deb Perelman’s 5 “Rather Bossy” Rules for Making an Excellent Pecan Pie
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.
You’ll Want to Make These Brunch Recipes Using Icelandic Provisions Skyr
Get creative by adding skyr to these toast, pancakes, shakshuka and cocktail recipes
Sandor Katz’s Tips for Starting a Fermentation Habit
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.
Make Petee’s Pie Company’s Nesselrode Pie at Home
Conjure the ghost of pies past by making this mostly forgotten “Cronut of 1946.”
How to Make Bubby’s Green Tomato Pie
Green tomatoes might not be as BLT-ready as some fully developed one-pounders, but with a little more time and effort, they can still be delicious.
