Just in time for BBQ season, New Orleans food writer Colleen Rush and beloved Chicago pit master Gary Viviott have come out with the book Low & Slow 2: The Art of Barbecue, Smoke-Roastings and Basic Curing. Clearly people are looking to get meat smart.
In 2013, I took 50 cakes to bars around Los Angeles in hopes of baiting a boyfriend. It seemed like a practical plan: bake cakes, take them to bars, a nice guy would surface, and we'd move in together after a tastefully long courtship.
In addition to their more obvious purpose, cookbooks are great sources of inspiration and bedtime reading. They are often the gifts we don't give ourselves but, like a good box of chocolates, we're thrilled to be the recipient. Happy Holidays!
My private cookbook collection can't compare to that of many of my colleagues -- my 500 or so seem paltry next to collections in the thousands. But at this stage of life, I carefully curate the books I want around forever.
The idea of baking can sometimes make even the most experienced cooks skeptical. Memories of fallen soufflés, burnt cookies or dry cake can stop you from even attempting. But we have a recipe that is as easy as, well, pie!
Born into a food-obsessed Palestinian family, Rawia grew up eating food that has recently become trendy currency: the flavors and spirit of the Arabic kitchen found along the Eastern Mediterranean and in Israel, or Palestine, depending on your point of view.
Why weed out what's naturally tasty and nutritious? Healthy, edible plants are flourishing across the country -- and potentially even in your own backyard. So toss those fussy herbicides and dig in. Foraging for your own food proves that the best things in life really are free.