Lessons in salt, parchment slings, and busting your husband's dish-soaking scheme.

From pre-theater bites to the best burger in the city — and everything in between.

50% off a full year of recipes, restaurant finds, and kitchen treasure hunts.

Real meals I make when I’m tired, uninspired, or just not in the mood (and still want something good).

After years of ignoring most advice, these are the ones I keep coming back to.

Garlic powder, herbes de Provence, and enough nutmeg to make your nonna scream.

A week on Kauai with my husband and his parents. 🌺

My take on the recent revelations of abuse by Chef René Redzepi.

The economics of having people over.

I save all year for one blowout birthday dinner… guess where we went?

Plus: Roasted Rainbow Carrots, Joanne Chang’s Banana Bread, and This Week’s Best Links.

Pages 100–200 of Fried Green Tomatoes.

This might be the most flavorful dish I've ever cooked.

What Pillion Taught Me About Dominance and Submission at the Stove.

Cooking as exercise. 🏋️

Plus: A Bakewell Tart with Raspberry Jam, My Not-Quite-Migas Migas, and Zesty Links.

Plus: Simone Beck's Orange Frangipane Tart & Erik Piepenburg Picks Our Next Book Club Read. Hint: 🍟 🟢 🍅

Plus: Dinner at I Sodi, a Zucchini Lemon Bundt Cake, and a Bright Citrus Salad.

A whole new technique for the most succulent chicken on the block.

Something warm and cheesy for these cold winter nights.

A game-changing winter pesto — plus an orange date bundt cake, lunch at Borgo, and lots of juicy links.

The First 100 Pages and the Inevitable Boeuf Bourguignon.

Cook, read, and talk about books with your favorite food people — every month on Substack Live.

Toasted breadcrumbs. Anchovy dressing. This is your new forever kale salad.

Plus: Panettone French Toast, Roasted Carrots and Squash, and Links.

A deceptively wholesome way to ring in the new year.

Plus: Stuffed Cabbage, Coconut Macaroon Cake, and Latkes.

When it comes to Hanukkah, I’m a latke guy but not a brisket guy. Latkes are crispy and salty and fun to make. Brisket dries out really easy and it’s an expensive thing to screw up. So this year, for ...

Featuring Recipes by Hetty McKinnon, Nicole Rucker, and Gurdeep Loyal.

A fantastic technique for transforming frozen gnocchi into crispy golden orbs with just a skillet, some olive oil, and butter.

Which is better: summer cooking or winter cooking? I vote winter cooking, with an emphasis on “cooking.” In the summer, you don’t need to do much: slice a peach, add some arugula, a splash of olive oi...

Peppermint Patty Brownies filled with York Peppermint Patties from Maida Heatter's essential dessert book, Happiness is Baking.

A light, fluffy, and savory sour cream cheddar biscuit recipe with lots of cheese and scallions that's as easy to make as it is to eat.

When Woody Allen got cancelled, I defaulted to Albert Brooks. Annie Hall was (and maybe still is) my favorite movie; but when people ask, I say that my favorite movie is Defending Your Life because I ...

An in-depth talk about bagels, tuna, and Food Person on the CUNY TV show "Book It!" with host Carol Anne Riddell.

It’s T-minus four days til T-day and most of you who are cooking have your menus worked out. But wait! I’ve got a recipe you need to add to the mix. It comes from Renato Poliafito’s fantastic Italian-...

Hordes of bagel fans line up to experience the famous bagels here at Apollo Bagels, but is the line worth it?

Hey food blog friends, now that I’m up and blogging again I wanted to hear from you! What soup are you making the most these days? Here’s mine: I made it for lunch last week and I made it for lunch ag...

Thanksgiving potatoes tend to be creamy, buttery, gloppy, gooey, but are they ever crispy? Rarely, if ever, because who has the time to crisp up potatoes while also whisking gravy, heating dinner roll...

Here’s how I know if I need to buy a cookbook or if I can put it safely back on the shelf: I open to three random recipes and if those three recipes look really, really good — like ones I’ll actually ...

On a recent trip to Jackson, Mississippi , I had grits for breakfast at Elvie’s (served with coffee-rubbed pork and red-eye gravy) and fell in love. They were fluffy, they were hearty, they were th...

The best recipes are both simple and effective. The least amount of steps for the most amount of impact? That’s my idea of a good recipe. This recipe is inspired by a recipe from Paul Kahan’s cookboo...

A life-changing medical diagnosis in the middle of a book launch.

See PEOPLE's picks for the best books of May 2025, from new novels to celebrity memoirs.

Feature image Rogers Fund, 1963. Much like life, the best food scenes in literature arrive at the most emotionally charged moments. It’s one thing to eat a jelly doughnut; it’s another thing to eat…