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.
'interview' on Serious Eats
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?
Yotam Ottolenghi is one of our favorite cookbook authors. But who are his favorite cookbook authors?
Last time, internet pizza legend (and creator of the most famous pizza recipe in the world) Jeff Varasano talked about the challenges of opening a pizzeria and why he's stayed out of the spotlight the last few years. Today, he goes in depth on the power of a brand like Chic-Fil-A, the challenge of finding great employees, and why having great pizza doesn't always matter.
Jeff Varasano's pizza recipe went viral in the mid-2000's, and he opened up his own shop in Atlanta a few years later to critical acclaim. Then he went quiet...and we decided to find out why. Varasano had a very candid chat with us about his victories, his setbacks, his big plans coming down the pipe, and his newest location: the airport in Atlanta. If you ever wanted to open a pizzeria (or any a business), this is must-read stuff.
We were introduced to Charlene Johnson-Hadly a few weeks ago at a panel discussion at Marcus Samuelsson's Ginny's Supper Club. The discussion focused on minorities in restaurant kitchens and, as a woman with Jamaican roots, Johnson-Hadly had plenty to talk about.
Chef Lauren DeSteno made some waves recently when she took the chef de cuisine position at Marea, being one of few women to do so in a male-dominated power position. But, of course, her food is the most interesting thing about her.
Executive Pastry Chef Angela Pinkerton has been at Eleven Madison Park since before their third Michelin star, before the "New York" menu, and before they even had an official pastry department. Which means she's got a lot to say on how much EMP has evolved, and how she's played a part in that.