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

Hazelnut Bread 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

Thanksgiving Recipe Round-Up

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

Carbonara by Sophie Minchilli

Our Favorite Fall Recipes

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

We want to hear from you!

🎙 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

What's a recipe?

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

Suya by Kwame Onwuachi

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

🎉 It's our birthday!

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

Join Abra Berens for Dinner

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