Cookbooks & Resources

Worlds Collide: The Walking Dead and Whole Grains

I am an openly devout fan of The Walking Dead: love it, never miss it, obsess over it, dream about it. (I typically cannot handle anything in the horror genre—but this show is about so much more! It’s character-driven, you know.) And I never, ever thought that the show would touch on anything related to my work life. But that all changed Sunday […]

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Books for Cooks: Around the Fire by Gabrielle Quiñónez Denton and Greg Denton

Need to thaw out? Try Portland chefs Gabrielle Quiñónez Denton and Greg Denton‘s inspired grilling recipes, particularly for vegetables, and slather their Black Gold, a basting sauce created by heating herbs and garlic in rendered animal fat, on everything. (Ten Speed Press, $35, Amazon) More Great Cookbooks: Review: My Kitchen Year by Ruth Reichl Zahav by Michael Solomonov Sneak Peek from The Food […]

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My Organic Life: A Chat with Chef and Author Nora Pouillon

D.C. diners and organic aficionados may already be familiar with the culinary delights of Nora Pouillon, but we all owe a great deal to this internationally-renowned chef. Her Restaurant Nora in Washington, D.C., opened in 1979 and eventually became the country’s first organic certified restaurant. She also helped craft organic certification standards for restaurants, was a founding member of the Chefs […]

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Emeril’s Watercress and Celery Salad

With a delicate and fresh flavor, celery adds depth in many recipes but is not often a star ingredient. In his new cookbook Essential Emeril, Emeril Lagasse challenges you to showcase the oft-neglected vegetable with his Watercress and Celery Salad.   By peeling the stalks and thinly slicing on a mandolin, the celery’s refreshing flavor shines through, adding brightness to […]

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Indulge! Our Newest Desserts Cookbook Is Finally Here

We have a secret weapon in the Cooking Light Test Kitchen: Deb Wise, a professional baker who has perfected the art of creating luscious, indulgent, and healthy desserts. In her first cookbook, Incredibly Decadent Desserts (on shelves today!), Deb shares more than 100 of her most delicious recipes—each with 300 calories or less per serving—and the foolproof techniques that ensure success. […]

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Review: My Kitchen Year by Ruth Reichl

The title, My Kitchen Year: 136 Recipes that Saved My Life may sound a bit dramatic, and she’s been teased time and again for her rather rapturous tweets, but Ruth Reichl delivers on her premise. After the abrupt close of Gourmet, Reichl found solace and strength in the kitchen—every recipe proceeds a moment in her life that led to that exact […]

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Books for Cooks: Zahav by Michael Solomonov

Chef Michael Solomonov shares the food of his much acclaimed flagship Philadelphia restaurant in his first cookbook, Zahav. Though the book and the restaurant share the same name, this is not a glossy tome of “tackle this if you dare” cuisine. Zahav is an exploration of what Solomonov grew up eating and what he loves. Images include an overflowing dining […]

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Help Me, Kenji — What Are Your Best Tips for Tastier Salads?

Q: Your new cookbook, The Food Lab, is packed with brilliant tips on the hows and whys of good cooking. Can you give us a sneak peek at a couple of your favorite tips? A: Gladly! Let’s start with salads. Ever notice how halved cherry tomatoes and diced cucumbers can turn a nice chopped salad watery? Try salting them 15 […]

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Getting Tastiness Down to a Science

“I’m a nerd, and I’m proud of it,” J. Kenji López-Alt declares in his massive–and massively informative–new cookbook, The Food Lab. The MIT grad and professional cook—cum—Serious Eats chief creative officer spent years systematically testing ways to make food tastier. The 300 recipes here prove his experiments successful. From the secrets to perfect steak (hint: flip frequently) to no-fuss risotto, […]

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Books for Cooks: The Dinner Whisperer

In her 2014 essay “What If You Just Hate Making Dinner?” The New York Times Magazine‘s Virginia Heffernan railed against the comeback of home cooking. A self-described “born defroster,” Heffernan heaped particular scorn on food writers pedaling dinner guilt in “mother cookbooks, stuffed like Cornish hens with their whimsical anecdotes and their photos of stylish children helping to cook like […]

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