Sitemap - 2018 - Salt + Spine

Slow Salmon with Citrus and Herb Salad by Alison Roman

Creamy Cauliflower and Onion Gratin with Sesame Bread Crumbs by Alison Roman

Coconut-Braised Chicken with Chickpeas and Lime by Alison Roman

Alison Roman on the pressures of Instagram and which lipsticks to pair with dinner

Merry Mince-ish Slab Pie with a Butter and Shortening Crust by Cathy Barriow

đŸ„§ÂČ // Cathy Barrow's slab pies on Salt + Spine Baking Week

Cathy Barrow // Pie Squared

Cardamom Buns (Kardemummabullar) by Magnus Nilsson

Icelandic Rye Bread (RĂșgbraud / Hverabraud / Brumari) by Magnus Nilsson

Rediscovering your food culture (and Nordic baked goods) with Magnus Nilsson

Rose Levy Beranbaum! // Episode 2, Salt + Spine Baking Week

Rose Levy Beranbaum // Rose's Baking Basics

Building a genius dessert cookbook with Food52's pastry-toting Kristen Miglore

Michael Solomonov & Steven Cook // Israeli Soul

Adobong Manok Dilaw (Yellow Adobo with Chicken) by Nicole Ponseca & Miguel Trinidad

Sinuglaw (Cured Tuna With Grilled Pork) by Nicole Ponseca & Miguel Trinidad

Nicole Ponseca + Miguel Trinidad // I Am A Filipino

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta by Dana Frank & Andrea Slonecker

Roasted Kabocha Squash with Pepitas & Rosemary Brown Butter by Justin Wangler & Tracey Shepos Cenami

Pomegranate Carrots with Lentils, Labneh, and Carrot-Top Zhoug by Dana Frank & Andrea Slonecker

Portland duo on the natural wines you should be drinking & recipes to pair

Plum, Blackberry and Bay Friand Bake

Pappardelle with Rose Harissa, Black Olives, and Capers by Yotam Ottolenghi

Yotam Ottolenghi on simplicity in the kitchen and how new ingredients take hold

Applesauce Cake with Cream Cheese + Honey Frosting by Julia Turshen

Celebration Chicken with Sweet Potatoes + Dates by Julia Turshen

Julia Turshen on the power of leftovers and community cookbooks

3 Ways to Make an Apple Tart by François-Régis Gaudry

Croque-Monsieur by François-Régis Gaudry

The six-pound, illustrated guide to French cuisine by François-Régis Gaudry

Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) by Naz Deravian

Smooshed Potato and Egg (Yeralma Yumurta) by Naz Deravian

On Persian cooking and 'accented food' with author Naz Deravian

Curry Leaf Popcorn Chicken by Nik Sharma

How Nik Sharma became a food blog star by centering himself

Triple Lemon Velvet Bundt Cake

Richard Sax's Chocolate Cloud Cake

Charlotte Druckman's Cacio e Pepe Shortbread

Bagna Cauda Salad with Optional Truffle Upgrade by Cal Peternell

Chez Panisse alum Cal Peternell on harnessing pantry staples

Viola Buitoni's Big Night Timpano

Suzanne Jonath's Potato Latkes

Leslie Jonath on feeding your people with big-hearted, big-batch recipes from favorite chefs

Shrimp Kebab with Pepper Vinaigrette (Ganba Brotxeta) by Marti Buckley

Spanish Omelet (Patata Tortilla) by Marti Buckley

The bounty of pinxtos and Basque cooking with Marti Buckley

Marinated Soft Cheese with Herbs and Spices by Alon Shaya

Decidedly Not-Sweet Granola by Alison Roman

Alon Shaya on how cooking saved his life and a new era of mission-led hospitality

Slippery When Wet by Maggie Hoffman

Grilled Margarita by Maggie Hoffman

The magic of one-spirit cocktails with drinks writer Maggie Hoffman

Arroz Con Leche Familiar (Family-Style Rice Pudding) by Imogene Tondre

Arepas De MaĂ­z (Corn Arepas) by Imogene Tondre

How Imogene Tondre is working to preserve Cuban home recipes

Gaby Dalkin's Famous Guacamole

Chris Shepherd's Vinegar Pie

Chimichurri Chicken Wings by Michael Harlan Turkell

Taking a global acid trip with Michael Harlan Turkell

Blogger Gaby Dalkin on bringing California cuisine to the masses

Pasta alle Vongole by Samin Nosrat

Caesar Salad by Samin Nosrat

The four elements of great cooking with Samin Nosrat

Cold Prevention Soup by Nancy Singleton Hachisu

Ginger-Infused Greens and Vegetables by Nancy Singleton Hachisu

Chronicling the food of Japan with Nancy Singleton Hachisu

Cherries in Wine with Cardamom Cream & Rose Pistachio Shortbread by Diana Henry

Building menus that evoke memories with Diana Henry

Strawberry Shortcake by Jacques PĂ©pin

Curly Dogs with Pickle Relish by Jacques PĂ©pin

Jacques PĂ©pin on passing on his culinary lessons to generations

The Greenest Green Salad by Jessica Battilana

Coconut Cream Party Cake by Jessica Battilana

A new canon of home cooking recipes with Jessica Battilana

Pollo a la Brasa by Edward Lee

Budae Jjigae with Fried Bologna by Edward Lee

Championing immigrant cooking across America with chef Edward Lee

Indonesian Beef Satay with Peanut Sauce by Emily Kaiser Thelin

Paula Wolfert's Ajvar

Paying homage to legendary cookbook author Paula Wolfert

Fried Chicken with Charred Chile Jam by James Syhabout

James Syhabout on growing up a refugee and embracing Lao food

Preeti Mistry's Curry Leaf Coriander Shrimp Curry

How Preeti Mistry merges identity, activism, and Indian street food

Nigella Lawson's Chocolate Olive Oil Mousse

Twenty years after How To Eat, Nigella Lawson is still the home cooking champion

Trailer: Salt + Spine, Stories Behind Cookbooks