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Win a Copy of 'Fried & True'

Historically and belovedly low-brow, in the last few years, fried chicken has moved beyond Sunday dinners in the South and greasy buckets at a tailgate, and is holding its own on fine-dining menus across the country. And why not? It's so good. Lee Brian Schrager, who is best known as the creator of the Food Network South Beach and New York City Wine & Food Festivals, has a soft spot for the crunchy stuff, as so many of us do. He, however, had the smarts and resources (and digestive fortitude, apparently) to sleuth and secure the recipes for some of the most delicious fried chicken this nation has to offer for his new book, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. More

Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily. More

Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Oh, Tomato Tart, how you haunt my dreams! (Divine and wicked, from Brent Ridge and Josh Kilmer-Purcell's The Beekman 1802 Heirloom Vegetable Cookbook.) Couldn't you have been less flaky, less creamy, less juicy-tomatoey? Or couldn't you at least have been more arduous or taken longer to put together? Then I wouldn't have blinked and devoured half a sheet of buttery puff pastry awash in milky ricotta and goat cheese. More

Fish Wrapped in Lettuce From 'The Beekman 1802 Heirloom Vegetable Cookbook'

You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter. More

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Every season has its harvest, even lean winter, and every cook has recipes that they turn to again and again to make the most of their garden/CSA box/farmer's market. But sometimes you find yourself in a rut, and you want something as easy, as soothing, as well-loved, not new but new to you. Brent Ridge and Josh Kilmer-Purcell, better known as those Fabulous Beekman Boys, deliver just that in the newest addition to their Heirloom cookbook series, The Beekman 1802 Heirloom Vegetable Cookbook, filled with their favorite ways of maximizing all that vegetal potential. More

Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'

I love chickpeas. I'll eat them every which way, and sometimes right out of the can. But I don't usually do much to them before adding them to a dish. In this salad from her new vegan cookbook, Salad Samurai, Terry Hope Romero inspires me to do more. To make them the star of this show, she fries them until golden, and pours on a BBQ-inspired marinade that coats the now crispy chickpeas with smoky-sweet flavor. More

Polish Summer Soba Salad From 'Salad Samurai'

Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself?? More

Win a Copy of 'Salad Samurai'

This is a vegan salad book. Now, come on, stay with me. This is a book by award-winning cookbook author Terry Hope Romero full of complex, belly-filling, sometimes even show-stopping meals that happen to be salads. And vegan. On board? You should be. Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to be Vegan to Love is something of a wonder: a book that lives up to its subtitle. These are not sad-sack plates of greens killing time till the steak arrives. Packed with veggies, fruits, grains, and proteins, these are beefy salads—generous (bordering on immodest) and fully-loaded. More

Salmon Rillettes With Horseradish From 'Buvette: The Pleasure of Good Food'

For this recipe from Buvette: The Pleasure of Good Food, Chef Jody Williams took her inspiration from Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick. More

Piperade From 'Buvette: The Pleasure of Good Food'

Imagine waking up, head throbbing, room spinning, stomach growling. Too. Much. Wine. Waiting in the kitchen, left by some benevolent fantasy akin to the Easter Bunny or Tooth Fairy, is a pan steaming with silky, slightly caramelized peppers and onions, crumbles of spicy chorizo, and golden, life-giving eggs. This is Jody Williams' Piperade from her book, Buvette: The Pleasure of Good Food. More

Win a Copy of 'Buvette: The Pleasure of Good Food'

Buvette, Chef Jody Williams' 'gastrotheque' in Manhattan's West Village, mirrors the neighborhood it has its roots in—cozy, charismatic, with one foot in the romanticized past and one foot firmly in the now. Not surprisingly, Williams' new book of recipes from the restaurant, Buvette: The Pleasure of Good Food, is equally charming. This is a cookbook to get greasy and damp as you cook through its pages, and it's a nightstand cookbook, dreamy and warm, to flip through as you wind down. More

Twenty-Minute Chicken Liver Mousse From 'The Meat Hook Meat Book'

Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom Mylan's version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dessert. More

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown. More

The Inevitable Pork Chop With Cheddar Grits From 'The Meat Hook Meat Book'

This recipe, from Tom Mylan's The Meat Hook Meat Book, is actually from Chef Jean Adamson of Vinegar Hill House, the Brooklyn restaurant known for their stellar pork chop. Brooklyn blood runs thick, friends in high places, and all that. However it made it's way to us, thank goodness it did. Insanely flavorful and juicy from a 12-hour brining, the chop is Flinstonian in proportions and, I think it's fair to say, generally epic. More

Win a Copy of 'The Meat Hook Meat Book'

In pretty much every article on the rise of the rock-star butcher since 2009, one name is referenced time and again: Tom Mylan, co-owner of The Meat Hook, a sustainable butcher shop located in the center of the artisan-food universe, Brooklyn (of course). In fact, if you Google 'hipster butcher,' The Meat Hook is the first site you'll see. Which is funny, because Mylan's new cookbook, The Meat Hook Meat Book, released this year, is so not about being hip, in the who-has-a-bigger-mustache, Portlandia-esque way that the nouveau-DIY food scene can be. Rather, it's about making butchery approachable and accessible and about cooking down-and-dirty delicious meat. More

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal. More

Nectarine, Tomato, and Basil Salad With Torn Mozzarella From 'A Change of Appetite'

In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart. More

Win a Copy of 'A Change of Appetite'

Diana Henry's latest release, A Change of Appetite is a robust compendium of recipes that she created to suit her new, more considered approach to eating. Like many of us in the food world, she struggled to fit her gourmand inclinations into size six expectations. After years of that boring old battle, she changed her thinking and her appetite followed: no punishing diets or fad cleanses, just real, delicious, conscientiously chosen and prepared food. She delivered this book to sate the hunger of those like-minds for whom 'eating well' has a twofold meaning. More

Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

@AndTroelstein I'd make it beforehand and crisp it up when you get there, unless you have a way of transporting very well-chilled. You don't want the butter in the pastry to get too soft before baking, or you won't get the flakey layers. Hope it's a hit!

Fiery Fruit & Quinoa Salad From 'Salad Samurai'

Sorry about that! The link to the dressing is in the ingredient list now!

Pesto Chango: Try This Simple Tarragon Pesto on Potato Salad

Daniel, I want to eat this immediately!! :)

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

@santiago Cardona No, I removed the skin before slicing the belly.

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

@Ravenous! You are right, the timing was problematic, but the results of all the recipes from this book were truly delicious (even the chili, which was so good, but just too rich for a bowlful)! While we definitely want to share recipes that you should want to make, for Cook the Book specifically, I test recipes from cookbooks about which we think our readers may be curious. If the recipes have issues, I want to be honest about what they are so that you can be adequately informed whether you are making the recipe or buying the book. Frankly, and maybe surprisingly, it's the rare cookbook whose every recipe works flawlessly as written.

Smoked Bacon Rub From 'Pitt Cue and Co.: The Cookbook'

@Cassandra Jane We've corrected it to read '1/2 cup.' Thanks for the catch!

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

@oliverstanding I'm sure it would be delicious oven-roasted; the rub would supply a ton of kick on its own. However, the phenomenal flavor that the smoking gives the meat would be missing.

@guy Hmm, just maybe I will... ;)

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

@st3ver The Americanized version, converted from metric, was released here in June. In that version, the recipe calls for 1 pound 2 ounces. Thanks for clearing up how that happened!

Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Check out Monday's post (link) about the book and tell us your favorite food to grill in the comments section (we randomly pick 5 winners at the end of the week). Good luck!

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

I found this chipotle paste at a couple of Whole Foods here in New Orleans: link

And I admit that I ended up just using this not-roasted garlic paste because I had trouble finding the roasted variety myself, and I was pressed for time: link

However, roasting your own garlic is a very simple proposition. The first step of this recipe details the process: link. Then just mash with a little olive oil and salt, and voila, paste!

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

@TheRealpoppy That's a great tip - thanks!

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

The Pitt Cue guys say in the intro to this recipe: "Our ribs come from grass-fed, rare-breed rib-eyes that are kept on the bone for at least 4 weeks, and are hung a further week or so after being removed from the rib-eye, which dries them out a little. The rack, 4 to 6 bones in length, should be stiff, firm, and have a distinctive sweet, nutty aroma. Try to avoid ribs from the wing rib—the ribs flatten out toward the sirloin, are generally cut longer, and contain less intercostal meat."
I had to take what I could get, and the rack I smoked was probably from the wing rib, and was still a little tough after 6 hours, though fairly meaty and really tasty. Aaaand here's where I tell you to go make friends with a butcher. An experienced one might be able to get you the right cut - if not meet the specifics of aging. :)

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

@Traub Click on '5 copies' in the giveaway announcement above, and it will take you to the primary post about Pitt Cue. Tell us your favorite food to grill in the comments section on that post, and we'll randomly pick 5 winners at the end of the week. Thanks!

House Rub From 'Pitt Cue Co.: The Cookbook'

@pfooti Good catch! Sorry about that - it's been corrected to read "1/4 cup..." Thanks!

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