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.
Mayada Anjari’s The Bread & Salt Between Us isn’t designed as a bible of Syrian cuisine; instead, it’s dispatches from her Syria.
This recipe from Modern Israeli Cooking: 100 New Recipes for Traditional Classics just takes two ingredients.
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.
Conjure the ghost of pies past by making this mostly forgotten “Cronut of 1946.”
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.
Day lilies are fair game—and fine fare.