Is your CSA stressing you out? Chef Hugh Acheson of 5&10 and Empire State South in Georgia can help.
'interview' on Serious Eats
Joe Carroll of Brooklyn's acclaimed Spuyten Duyvil, Fette Sau, and St. Anselm has a passion for beer and for lesser-known regional barbecue styles. Want to learn about both? Here's his advice.
Julie Reiner, co-owner of Brooklyn's Clover Club and Manhattan's Flatiron Lounge, shares her thoughts on great bars, terrible bars, how to throw an excellent cocktail party, and the best new and vintage cocktail books.
April Bloomfield, the chef behind New York's Spotted Pig (among other restaurants), chats with us about lesser-known cookbooks she loves and the cooking mentors she admires.
Fuchsia Dunlop is one of our go-to guides for Chinese cooking. We asked her about her cooking idols and the regional Chinese cuisines we should all know more about.
"I'm honestly so bored of the, 'Oh my mother's potato kugel was as hard as a rock,' jokes that people make to sort of dismiss the entire category of Jewish food. That's not because potato kugel is inherently bad, it's because your mom didn't make a good one. Taken from a global perspective, Jewish cuisine—which can mean everything from knishes and brisket to smoky, charred eggplant and fried artichokes—is incredibly vibrant and adaptable," says Leah Koenig, the author of Modern Jewish Cooking.
The author of Bon Appetit, Y'all and Lighten Up, Y'all shares her Southern cookbook essentials, plus what people get wrong about Southern food.
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.
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.