The following recipe is from the October 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week we had the pleasure of sharing some of our favorite recipes from acclaimed pastry...
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[Photograph: Robyn Lee] Baked goods still warm from the oven—is there anything better? Well, sure, they're pretty good but what about those still at their peak moistness days later? There's a unique and exciting anticipation that comes with desserts...
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Last night I had the pleasure of attending a party celebrating the publication of this week's Cook the Book selection, Olives & Oranges by Sara Jenkins and Mindy Fox. In addition to the delicious Prosecco cocktails, I sampled many dishes...
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Made from slow-cooked meats, aromatic vegetables, and fragrant herbs, hearty ragùs make classic fall toppings for pasta and polenta. Their luxurious flavor is often a result of using rich beef or wild game, but this week's Cook the Book author...
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I adore escargot: the chewy, earthy flavor; the delicate shells; and most of all, mopping up all the melted garlic- and parsley-infused butter with chunk of baguette. Sara Jenkins, author of this week's Cook the Book selection Olives &...
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The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The unique flavor of turnips is at once sweet and bitter. While they are available year-round,...
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Today's Cook the Book recipe, the first to be excerpted from Olives & Oranges by Sara Jenkins and Mindy Fox, looks ahead to the coming winter months. Long Pasta with Bacon, Red Cabbage, Walnuts, and Rosemary comprises basic cold-weather staples,...
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