Every cocktail has a story, and if you’re lucky, you’ve got someone like Robert Simonson, cocktail contributor for the New York Times, telling that story.
Featured Cookbook
Lidia Helps You Celebrate Like an Italian
Lidia Bastianich has compiled a collection of recipes in Lidia’s Celebrate Like an Italian that turn meals into parties—delicious parties with Italian accents.
Recipes for the Resistance: Julia Turshen Connections Food + Activism
When was the last time a cookbook made you want to volunteer your time to a cause or a community in need? Julia Turshen’s Feed the Resistance: Recipes and Ideas for Getting Involved is a cookbook for our time. The resisters here come armed with spoons. And purpose. And an overwhelming desire to make the world a more nourished and nourishing place.
Less Sugar, More Flavor is Bill Yosses’ Sweet Spot
In his new baking cookbook, The Sweet Spot, Bill Yosses has found a way (many ways, actually) to make dazzling desserts that are sweet-enough, but don’t include cup after cup of granulated sugar.
While Jacques Pépin Teaches Shorey to Cook—We Learn, Too
Dog-eared, with yellow and bright pink sticky notes sticking out in every direction, this is Faith’s all-time favorite book of Jacques’—and she’s cooked from all of his books over the years.
Fair Foods From Your Own Kitchen
Chocolate-covered bacon? Fried Oreos? Spicy Peanut Butter and Jelly Cheeseburgers? They’re all in George Geary’s new cookbook, Fair Foods, but there are more mainstream favorites inspired by state fairs too, like funnel cake, pulled pork, and fragrant, warm roasted nuts.
