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?
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
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