capers

Bagel authenticity nuts exist, and it's thanks to places like SF house of sandwiches Deli Board that the original method of bagel consumption lives on.

Pick up Mark Bittman's How To Cook Everything Vegetarian, and start with this simple, healthy, flavor-packed pearl couscous salad.

This Mediterranean-style lamb tartare from NYC mainstay Jack's Wife Freda is packed with flavor and lamby goodness. Try it tonight!

Take the already pared-down cuisine and spins it into something you’ll be delighted to make at home, like this tuna carpaccio with capers.

If anyone knows matzo, it's Michele Streit Heilbrun — co-owner of Streit's matzo. Matzo can be made into delicious dishes, including this LEO matzo brei.

Food writer Colu Henry has a new cookbook out packed with simple, inventive pasta dishes. This perfect pasta puttanesca will feed a crowd in great style.

The editors of Food & Wine magazine have a cookbook out that will bring new life to your pantry and give your favorite kitchen staples a much-needed makeover. Take 50 popular ingredients and transform them into 200 easy-to-make recipes for everyone at your table.  Serve With: Toasted baguette slices. Pairing Wine: Citrusy, medium-bodied Spanish white, such…

Get your hands on some of the most beautifully photographed egg recipes in one of the best-designed cookbooks we’ve seen in a while. Egg, by blogger and author Blanche Vaughan, may be a one-subject tome, but it’s by no means a one-trick pony. From sweet to savory, breakfast to dinner and every eating occasion in between,…

Chef, restaurateur, food writer and author Skye Gyngell recently released her fourth cookbook, named for her new London restaurant. Dive into some of the recipes that have made her one of the most celebrated chefs in the city. With a spotlight on fresh, flavorful and inventive cuisine that makes the most of local gardens and markets,…

Hungry for something new? Look no further than a cookbook by renowned chef April Bloomfield of NYC’s Spotted Pig and the Breslin. Her latest cookbook, A Girl and Her Greens, hits the shelves April 21st and highlights vegetable-focused cuisine. Get in season with delicious spring artichokes — this recipe will jump-start your spring cooking repertoire.  One…

Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. For the olive oil fan, her new book, Virgin Territory, is essential. Part olive oil primer and part olive oil recipe goldmine, Jenkins’s guide to all things EVOO will revolutionize the way you make healthy…

We've been looking forward to Colorado chef, farmer and activist Eric Skokan's cookbook for a while. Farm, Fork, Food isn't just a collection of recipes from his beloved Boulder restaurants, it's a guide to living well, choosing local and seasonal ingredients and upgrading your general outlook on American cuisine. If you think you love Colorado…

Chef and restaurateur Scott Myers’ love of Mexican food began on his first visit to the country at age seven, spending hours in the kitchen with his grandmother and aunts, helping prepare recipes that had been passed down through generations — salsas, moles, enchiladas, tamales, sopas, chiles rellenos, chilaquiles and more. His recent book, Authentic Mexican Cooking, is a tribute to the cuisine that inspires him. Veracruzana…

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this beef tartare burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.Reprinted…

From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're made even more Italian by being stuffed with pasta. Capers, olives and anchovies are…

You're always going to need to know the basics, so you might as well master them. That's why we picked up From Scratch, a book of classic recipes for preserves, pickles, spreads, charcuterie and of course, breakfast, by French cookbook authors Laurence and Gilles Laurendon. While the homemade yogurts look delicious, this tangy-salty-savory spin on bagels…

We're so happy Brooklyn cornerstone Franny's condensed their spectacular repertoire into one of the best cookbooks of the summer (along with these 6 must-reads). Prepare for homestyle Italian food of the finest quality, each recipe with its own quirky twist. This swordfish pasta may have you making more trips to the fish market. People often…

Caper [verb]: to skip or dance about in a lively or playful way. Caper [noun]: a delightful little pickled berry bud that will have you doing the verb around your kitchen table. We've already championed the merits of adding capers to your lunch, but these sour gems will liven up your dinner, too. Here are…

As I've admitted in detail, I had an unusual palate as a kid. I eschewed PB&J for dill pickle and deli mustard or sardine and cream cheese, and when I discovered capers in my early single digits I would pop them right out of the jar like candy. Sweet was nothing compared to sour. Now…

Fabio Vivani of Top Chef and Top Chef All-Stars releases his cookbook this week! We nabbed a couple of recipes from this awesome new addition to our food library, including this super-simple, classic chicken piccata. Good thing we have meat mallets. Piccata means pounded in Italian. But in America, chicken piccata is associated with a…

It’s hard to believe so much comes from such a simple recipe, but broccolini with just a few ingredients makes for a salty, savory side with bold flavor. The dish goes well with a creamy main or a roasted meat.Riff: This same method would work well with broccoli, cauliflower, haricots verts, green beans or asparagus.

Many of our friends who no longer eat red meat say they enjoy tuna because it has the weight and feel of a good steak. This effortless preparation is the fish-lover's version of steak au poivre. The zucchini with lemon caper butter adds a bright note to your dinner plate.

If you don't know the age-old tale of pasta puttanesca (our favorite rendition, at least), gather round. It's said that Italian "streetwalkers" — of yore, of course — invented this dish for three reasons: 1. The busy ladies didn't have time to go shopping and had to cook with basic kitchen staples 2. They weren't…