Sitemap - 2022 - Salt + Spine
Brian Noyes' celebration of rural baked goods & Virginia farmhouse cooking
Virginia Peanut Pie by Brian Noyes
Orange Pecan Rolls by Brian Noyes
The Standard Loaf by Ken Forkish
Halva Flan by Laurel Kratochvila
Potato, Thyme, and Gruyère Hand Pies by Laurel Kratochvila
Laurel Kratochvila illuminates a new type of baking, rooted in tradition
Earl Grey, Orange & White Chocolate Traybake by Benjamina Ebuehi
Miso & White Chocolate Cookies by Benjamina Ebuehi
Erin Jeanne McDowell's 'salt tooth' inspired her latest, Savory Baking
Enchilada Pie by Erin Jeanne McDowell
Flakiest Cheese Biscuits by Erin Jeanne McDowell
Brian Levy leans into natural sweeteners in debut Good & Sweet
Rosemary-Lemon Shortbread by Brian Levy
Pistachio-Studded Peach Galette by Brian Levy
Perfect Currant Scones by Brian Levy
Spicy Coriander Chicken Bake by Chetna Makan
Banoffee Chocolate Pavlova by Chetna Makan
Rose Levy Beranbaum & Woody Wolston return—with cookies!
Lemon Lumpies by Rose Levy Beranbaum
Chocolate Truffle Cookies by Rose Levy Beranbaum
Roasted Cauliflower and Potatoes with Harissa, Yogurt, and Toasted Almonds by Melissa Clark
Ricotta Olive Oil Pound Cake by Melissa Clark
Melissa Clark on bringing one-pan (and one-pot, one-tray, one-dish…) meals to the masses
Bookseller Q&A: Bonnie Slotnick (Bonnie Slotnick Cookbooks)
Garganelli with Vodka Sauce by Odette Williams
Winter Chicories with Date & Anchovy Dressing by Odette Williams
Odette Williams reads her love letter to pasta: "Pasta, I'll always want you."
Odette Williams on pasta, pleasure, and… more pasta!
Black Pepper Snowballs [Vengeful] by Becca Rea-Tucker
Chocolate Espresso Shortbread [Bitter] by Becca Rea-Tucker
Vote—then bake your feelings with Becca Rea-Tucker
Bookseller Q&A: Celia Sack (Omnivore Books)
Tahini Pistachio Granola by Jenné Claiborne
Chickpea Soccata with Tomatoes & Kale by Ria Dolly Barbosa
It's simple, genius. Kristen Miglore returns with her latest, Simply Genius
Bookseller Q&A: Matt Sartwell (Kitchen Arts & Letters)
Masa Tempura Batter by Alex Stupak
Blue Masa Sourdough Bread by Karlo Evaristo
Table Tortilla Masa by Jorge Gaviria
🌽 Jorge Gaviria on the third wave of masa
Amatriciana by Sophie Minchilli
Insalata Di Finocchi E Arance by Sophie Minchilli
How Italians find joy in doing nothing, with author Sophie Minchilli
Bonus: Paula Forbes on Fall 2022 Cookbooks
Walnut Enchiladas by Erin Gleeson
Blender Muffins by Erin Gleeson
Erin Gleeson takes The Forest Feast on the road
PB&J Pancakes by Eitan Bernath
Cookies & Cream Ice Cream Pie by Eitan Bernath
Carla Lalli Music to home cooks: You don't have to mise en place.
Eitan Bernath takes us around the world in comfort food
🎙 Invite: Live Podcast with Kristen Miglore – Saturday in San Francisco
Southern-ish Potato Salad by Nicole Taylor
Sweet Potato Spritz by Nicole Taylor
Nicole Taylor on building legacy, centering Black joy in food media
Nick Muncy, on creating a pastry menu, a magazine, and the perfect interview
Ricotta Cheesecake by Nick Muncy
Spicy Seared Tofu & Broccoli by Ali Slagle
Turmeric Shrimp with Citrus & Avocado by Ali Slagle
Ali Slagle literally does dream of dinner
Torantang 토란탕 (Beef and Taro Soup) by Ji Hye Kim
Ji Hye Kim on adapting ancient Korean recipes to an Ann Arbor autumn and celebrating women's work
Youtiao (Chinese Doughnut) by Kristina Cho
Kristina Cho celebrates Chinese bakery recipes in debut cookbook
🎙 Invite: Live Podcast with Ali Slagle – Sunday in San Francisco
Grilled Green Tomato Salad with Buttermilk Vinaigrette and Pepitas by Adrienne Cheatham
Sweet Potato Gnocchi with Bacon-Miso Sauce by Adrienne Cheatham
Celebrating your Sunday Best with chef Adrienne Cheatham
Snackable Bakes: The Polaroids
Chickpea Cacio e Pepe with Caramelized Lemon by Andy Baraghani
Pork Chops with Toasted Garlic and Spicy Capers by Andy Baraghani
Excerpt: Andy Baraghani reads "There are many kukus. This is mine."
Choosing the perfect recipe with Cal Peternell
Andy Baraghani on becoming the cook he wants all of us to be
Q&A with Daniel Licht, author of Cooking as Though You Might Cook Again
Summer Cookbook Club: Jessie Sheehan 🎉
Strawberry Sheet Cake by Jessie Sheehan
Peeps! We're talking easy, peasy, 'snackable bakes' with Jessie Sheehan
Jamaican Beef Patty by Kwame Onwuachi
This is Kwame Onwuachi's America (and we're just living in it)
Li Hing Mui Palomas by Sheldon Simeon
Chicken Hekka by Sheldon Simeon
Chocolate Birthday Cake Butter Mochi by Sheldon Simeon
Sheldon Simeon on feeding your 'ohana and the true tastes of Hawaiian cuisine
Coming Home Pasta by Fanny Singer
Fanny Singer reflects on a life defined by food in culinary memoir, Always Home
Giant Cheddar Gougeres by Renee Erickson
Dill Dip with Potato Chips by Renee Erickson
Your Favorite Melon and Mint Mojitos by Renee Erickson
Dates and Manchego by Renee Erickson
Traveling the world, one bite at a time, in Renee Erickson's Getaway
Recipe: Zhoug by Peter Hoffman
Recipe: Susan’s Peach Raspberry Pie by Peter Hoffman
Chef Peter Hoffman, a decade after Savoy, still knows What's Good
We launched a special series (and some news)
Publishing experts demystify how a cookbook gets published
Cookbook designers shed light on their creative process
Food photographers dish the secrets behind their mouthwatering photos
Recipe testers demystify the process that creates successful, delicious recipes
Jollof Fried Chicken by Zoe Adjonyoh
Bofrot Puff Puff by Zoe Adjonyoh
Zoe Adjonyoh on African cuisines, pop-up dinners, and her debut cookbook
Jammy Eggs Dressed in Green by Vivian Howard
Asparagus Bathed in Green Butter by Vivian Howard
Vivian Howard promises approachable recipes that transform ordinary meals in sophomore cookbook
Saucepan Chocolate Cake with Creamy Caramel by Vallery Lomas
Vallery Lomas offers baking wisdom, practical advice in debut cookbook
Stewed Freekeh + Chicken w/ Asparagus + Lemon Oil by Abra Berens
Split Pea Soup with Balsamic Vinegar by Abra Berens
Why Abra Berens thinks grains deserve more of your attention