Sara Forte of Sprouted Kitchen shares her sources of inspiration—the cookbooks she loves, especially those focused on making the most delicious veggie-based dishes.
'Interview' on Serious Eats
You may know Cathy Erway from her Taiwanese cooking posts here on Serious Eats, or perhaps from her weekly podcast on the Heritage Radio Network. Most likely, you know her from her blog, Not Eating Out in New York, and the book that followed her two-year experiment avoiding restaurant food.
Helen Rosner has worked as a cookbook reviewer, cookbook editor, and cookbook writer. Before a recent move, she had close to 450 cookbooks on her shelves. Here are her thoughts on what makes a great cookbook, what bugs her about cookbooks, and which under-appreciated volumes you should read now.
Dana Cowin, longtime editor-in-chief of Food & Wine magazine, has a few cookbooks. In fact, she has four separate collections going at once. I asked Cowin, whose own book, Mastering My Mistakes in the Kitchen, came out in October, to pick some favorites: the best cookbooks for baking, for dinner party inspiration, and more.
Like many food bloggers, Tim Mazurek of Lottie + Doof has something of a crazy cookbook collection—339 volumes, all stored in his one-bedroom Chicago apartment.
For plenty of folks, the real point of Thanksgiving comes later: the leftovers sandwich. And while most of us are happy with a little turkey and some cranberry sauce on toasted bread, chefs and food bloggers tend to get a little more creative.
A cookbook changed Kathleen Weber's life. As she writes in Della Fattoria Bread, some friends gave her a copy of The Italian Baker by Carol Field, and Weber "had never seen a baking book like it before." She immediately started making her first biga, a starter commonly used in Italian breads. "From that moment on," she writes, she "baked day and night, reading through The Italian Baker as if it were a novel [she] couldn't put down." Now Weber runs Della Fattoria bakery and café in Sonoma County with her husband and children.
Perks of Faith Durand's job at The Kitchn include a nonstop flow of new cookbooks to check out—more volumes than most of us can find space for. But how do you cull the keepers from the pack?
Halloween candy is just fine, but come fall, I crave creamy, chocolatey oatmeal stout. I asked our crew of beer experts—all Certified Cicerones—about the best of the bunch.
Sugar addicts take note: Rose Levy Beranbaum, author of The Baking Bible, shares her list of favorite cookbooks, sweet and savory.
Many beers are best fresh, and the freshest beer you're gonna find is the one your local brewery is making. We ask our crew of experts about their favorite breweries that don't require a road trip.
A good pilsner is one of our favorite party beers: it's refreshing and easy-drinking, but still offers enough interesting flavor to please serious beer nerds. But which sixpack should you buy?
The best Chinese restaurant may not have the best beer list, so you might be stuck between the choice of Tsingtao or Tsingtao. But if you're able to bring your own bottles...or you're prepping these dishes at home yourself, you get to consider how to really punch up your meal with a well-chosen beer.
It all started with Sierra Nevada. But where should you go from there on your American Pale Ale tasting journey? The best APAs on the market, according to our crew of Certified Cicerones.
Some people take their comfort in a pint of beer, others in a pint of ice cream. But you're missing out if you've never thought to mix the two: a frosty mug of beer can be even better with a scoop of your favorite vanilla or caramel-fudge.
We asked our crew of beer experts—all Certified Cicerones—for their thoughts on the most exciting craft beer scenes outside the US. Here are their picks for the beer-producing nations you should definitely have on your radar.
Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again.
Over the last year, we've spent a whole lot of time speaking to Jonathan Goldsmith, of Chicago's Spacca Napoli, about his amazing journey from clinical social worker to world-class pie man. Among other things, we discussed the chance encounter on a plane that changed the course of his life, the legendary pizzaioli he's studied and befriended in Naples, and the power of food to connect people. But mostly? We just talked about pie.
We asked our crew of friendly beer experts—all Certified Cicerones—for their list of essential beers you really should try.
Beyond making sure to have flawless sanitation, what else can you do to brew better beer at home?