Sitemap - 2020 - Salt + Spine

Merging art, recipes, and Southern cooking with Martha Hall Foose & Amy Evans

Edna’s Slow Cooked Apricot Pork by Amy C. Evans & Martha Hall Foose

Alice’s Rosary Cannellini Salad by Amy C. Evans & Martha Hall Foose

Hawa Hassan is bringing bibis' recipes and stories to your home kitchen.

Zanzibar Pilau (Rice Pilaf) by Hawa Hassan

Ndizi Kaanga (Fried Plantains) by Hawa Hassan

TOMORROW: Dinner with Nik Sharma

Inspiring kids in the kitchen with author Carolyn Federman

Pollo alla Romana (Chicken with Tomatoes and Bell Peppers) by Kristina Gill

Brutti ma Buoni (Hazelnut Meringues) by Kristina Gill

How Roman taxi drivers inspired Kristina Gill to catalog classic cucina romana recipes

A New Generation of Food Writers and Chefs on What the Future Holds

Grab your ticket for Wednesday's cookbook club dinner!

Cookbook Dinner with Jessica Battilana!

TONIGHT: Dinner with Priya Krishna!

Join Priya Krishna for our Virtual Dinner Party!

The Importance of Non-White Led Food Media

Last chance: Meet cookbook author Naz Deravian! 📚

Building a more equitable cookbook industry won't be easy, but change is overdue

What Happened at Bon Appetit and What Can Food Media Learn?

Join our new Cookbook Club!

Japanese Curry Brick by Sonoko Sakai

Japanese Chicken Curry with Relish of the Seven Lucky Gods by Sonoko Sakai

Learning the art of simple, joyful Japanese home cooking with author Sonoko Sakai

Puerto Rican–Style Pimento Cheese by Von Diaz for Tasty Pride

Dry-Rub BBQ Chicken by Ben Mims for Tasty Pride

Celebrating queer chefs, authors, and food writers with Jesse Szewczyk's Tasty Pride

Sweet Potato Fries by Carolyn Federman

Melty Pesto Paninis by Carolyn Federman

Eggplant-Beef Burgers with Parsnip Relish by Charlotte Druckmam

BONUS: Alison Roman & Where We Go From Here with food writer Alicia Kennedy

Potato-Chip Crusted Chicken with Arugula Pesto by Charlotte Druckman

Remixing your favorite pantry ingredients with cookbook savant Charlotte Druckman

Pineapple Chicken Salad with Green Beans and Toasted Coconut by Stacie Billis

Embracing the incredible versatility of chicken–America's No. 1 protein–with Stacie Billis

Provençal Pine Nut, Date, and Honey Tart by Meike Peters

Roasted Asparagus with Strawberries, Tarragon, and Crumbled Eggs by Meike Peters

A year of home cooking and baking—and seasonal timpanos—with Berliner Meike Peters

Chicken Parmesan Meatballs by Stacie Billis

Lavash-Wrapped Trout with Tarragon by Kate Leahy and Ara Zada

Jingalov Hats by Kate Leahy, Ara Zada & John Lee

From flatbreads to the Armenian revolution: the making of the Lavash cookbook

Horseradish Vodka by Darra Goldstein

Twenty-Minute Pickles by Darra Goldstein

Harsh winters & vodka pickles: Celebrating Russian cuisine with Darra Goldstein

Miso-Glazed Eggplant by John Becker & Megan Scott

Keeping Joy of Cooking in the family with John Becker & Megan Scott

Banana Bread Cockaigne by John Becker & Megan Scott

Black Bean Soup by John Becker & Megan Scott

Celebrated cooking teacher Molly Stevens' secrets to simple, perfect dinners

Chard and Onion Tart with Two Cheeses by Molly Stevens

White Bean Gratin with Tomatoes and Sausage by Molly Stevens

Fuchsia Dunlop revisits her iconic Sichuanese cookbook after 20 years

Mapo Tofu by Fuchsia Dunlop

Fish-Fragrant Eggplants by Fuchsia Dunlop

Einat Admony on shuks, stand-up, and running restaurants

Green Shakshuka with Chard, Kale, Spinach, and Feta by Einat Admony

Spicy Fish in Cherry Tomato and Harissa Sauce by Einat Admony

Benne Wafers by Toni Tipton-Martin

Gingerbread with Lemon Sauce by Toni Tipton-Martin

Chronicling centuries of black cookbooks, Toni Tipton-Martin brings these recipes to the page in Jubilee

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