101 Cookbooks

This skillet jam is for all of you who love homemade jam, but find traditional canning a bit much – the sterilizing, the jars, the ratios, etc. It comes from an absolute gem of a new cookbook,

A favorite red fruit salad, and arguably so much better than old-school fruit salad! It’s perfect as spring rounds the bend into summer. A simple, seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good.

And when I say simple, I’m not kidding. For a bit of something special, I ...

Reflecting on decades of recipes, this is the page to bookmark if you’re looking for a deep collection of vegetarian dinner ideas. I’ve gathered everything from quick weeknight meals and high-protein faves, to fresh, seasonal dishes alongside a few cozy standbys. If you’re in the mood to browse and find something inspiring to cook, you’re in the right place.

This is the first risotto you should learn to make. Simple enough to focus on technique, and delicious enough to return to over and over. The two hero ingredients are rice and Parmesan cheese, and the rest of the story is largely about method and approach. Pay attention to a few key details – pan shape, good rice – and you’ll be rewarded with a creamy, tender risotto every ti...