What to Cook

Cookbook reviews and recipes to inspire your next meal.

Big Vegan Flavor

You don't have to be vegan to find something of value in "Big Vegan Flavor," the debut cookbook from vegan YouTuber Nisha Vora.

Smoke & Pickles

We delve into a cookbook that is more about harmonies than purity and consider, alongside the interplay of flavors, the balance of joy and grief.

Twelve Recipes

Associate editor Robin Babb reviews "Twelve Recipes" by Cal Peternell.

Lessons in Mole

Thoughts on the simple and the not-so-simple recipes contained in the pages of "Oaxaca."

Recipes from the Grist Mill

Whether you’re looking for guidance into the sometimes esoteric world of grains and legumes or are already quite familiar with names like freekeh and farro, "Grist" is full of great advice.

Two Gin Cocktails and a Gin Liver Crostini

Three ways to use Los Poblanos’ award-winning gin.

Bánh Xèo

Albuquerque chef Tom Hudgens shows The Bite how to make this savory mash-up of comfort food and complex flavors.

Juicy Elk Shank Tacos with Tangy Slaw

A no-nonsense taco recipe from Christie Green.

Bounty of the Nood

A whirlwind tour of the Asian noodle aisle (plus a recipe!) by Andrea Walker.

"The Last Sweet Bite" reckons with the impact of violence on foodways, arguing that culinary heritage is serious business and preserving old recipes can be a meaningful “rebellion against forgetting” for those who fear their history might be erased.

Pranzo e Pronto

For the home cook aspiring to plate like a chef, or the garden enthusiast with some love and time on their hands, Guy Mirabella’s cookbook offers the path to some beautiful meals.

Enchantment

The new book from Art Pollard, assembled from countless printed sources across the decades into a dauntingly comprehensive document of culinary history.