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The New Yorker staff on their favorite cookbooks, including Mark Bittman’s “How to Cook Everything” and Nigella Lawson’s “How to Be a Domestic Goddess,” among others.

Here's a modest but utterly delicious sauce that you cook in one dish. You might want to double the quantities and make more - it freezes well.

We compiled a playlist of the chefs, writers, and bloggers nominated for November 18th's 2022 IACP Awards.

Oh, *That's* What Key Lime Pie Was Missing Food52 5 hrs ago © Provided by Food52 Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. Seeing a pie topped with a spectacular, toasty-tipped coif of meringue, your first reaction might be: That looks stunning! I would really like…someone else to make it for me. (It’s definitely mine.) Meringue pies are mercurial. Meringue pies have rules. Meringue pies are just waiting for you to dedicate a chunk of your day to mak...

A Lemony-Perfect Pot of Rice Food52 7 hrs ago © Provided by Food52 Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. If you struggle to make the rice that you want—the proud, resolute grains, the bright flavors that carry them from side to plate-center—you are not alone. And I know who can help. Culinary historian Michael W. Twitty has just written the literal book on rice—titled, simply, Rice—with richly flavored, repeatable recipes for everything from ...