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Cook the Book: Kugels & Collards
Digital editor, Amber Chase, cooks through Kugels & Collards, exploring the history, flavors, and Southern influence in three Jewish dishes.
Bookshelf
Cook the Book: South of Somewhere
Hannah Lee Leidy delves into three recipes from South of Somewhere by Dale Gray, crafting three flavorful dishes easy enough for a weeknight.
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Southern Cooking, Global Reach
Chef Kenny Gilbert honors his family’s food traditions while encouraging readers to honor theirs with a jerk-spiced spareribs recipe.
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Cook the Book: Wiley Canning Company Cookbook
Hannah Lee Leidy shares her exploration of The Wiley Canning Company's latest cookbook and tackles three of her top recipes.
Bookshelf
The Best Southern Cookbooks of the Summer
Erin Byers Murray shares her top picks from recently released cookbooks to stock your summer shelves and inspire your Southern soirées.
Bookshelf
The Slutty Vegan Cookbook: Eat Plants, B*tch
Pinky Cole, owner of the Slutty Vegan restaurant empire, is reimagining vegan recipes with her new cookbook, Eat Plants, B*tch.
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Hachland Hill Cookbook
Tennessee chef Carter Hach pays tribute to a Southern legend, his grandmother Phila, with a family story in recipes.
Bookshelf
The Editors’ Winter Cookbook Picks
The fall and winter cookbooks we're gifting to everyone from Southern food enthusiasts to dedicated bakers to armchair travelers.
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Bookshelf: Nana’s Creole Italian Table
Elizabeth Williams' New Orleans cookbook, Nana’s Creole Italian Table, invites home cooks to experience Sicilian-influenced Cajun-Creole food.
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Southern Spice with Vishwesh Bhatt
Placing emphasis on seasonality and versatile ingredients, chef Vishwesh Bhatt hones Indian spice use through seemingly familiar dishes.