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2023

Za'atar Chicken with Couscous and Tzatziki
A bright and fresh meal that's great for this weird week between Christmas and New Year's Eve.
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Brianna Plaza
1
Edy Massih, chef and owner of Edy's Grocer
On spreading the joy of Lebanese cooking, how he thinks about authenticity, and his ‘Keep it Zesty’ mantra.
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Brianna Plaza
Ricotta Gnudi with Slow Roasted Tomatoes
A recipe from Aran Goyoaga's book, Cannelle et Vanille.
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Brianna Plaza
Aran Goyoaga, cookbook author and recipe developer
On her path to gluten free baking, how she develops recipes, and gluten free’s role in the broader cookbook landscape.
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Brianna Plaza
Peter Yi, cider maker and co-founder, Brooklyn Cider House
On his path to the industry, making wild ciders, and working with rare apple varieties.
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Brianna Plaza
Sarah Raffetto, chief operating officer, Raffetto's Pasta
On tradition, loyalty, and growth at her family’s century-old pasta shop.
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Brianna Plaza
Daniela Jensen, co-founder, Big Picture Foods
On how Big Picture Foods is changing the food system, regenerative farming, and more.
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Brianna Plaza
Miso Roasted Salmon with Soba Noodles in Broth
A recipe from Colu Henry's newsletter, Colu Cooks.
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Brianna Plaza
Colu Henry, cookbook writer
On her path to cookbook writing, where she gets inspiration from, the philosophy behind easy fancy food, and more.
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Brianna Plaza
4
Bò Lúc Lac (Shaking Beef)
A recipe from Chef Papa in the new cookbook, "Made Here"
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Brianna Plaza
Christoph Grosse, Elaine Mao, and Nat Belkov, food writers and cookbook authors
Three members of the cookbook team at Send Chinatown Love on making their new cookbook, "Made Here."
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Brianna Plaza
3
Alexia Duchêne, chef
On how she thinks about developing her culinary style, modern French cuisine, and opening her own restaurant.
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Brianna Plaza
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