cookbooks

The Top Chef Canada star, restaurateur and newly minted cookbook author shares the inspiration behind his Jamaican riff on Chinese fried rice.

Food media is rife with fatphobia—and it hindered my love of cooking for years.

A succession of new-ish books are tackling what keeps us from cooking, what can make cooking suck—and why it’s worth it regardless. In the process, they’re questioning what a cookbook should even look like.

Uniquely designed for long winters and scarcity, Russian cuisine is infinitely more varied than borsch and caviar. Here’s some staples to get you started.

"These scone wedges are made in one big circle, just like a pizza. I am forever getting involved in the what-goes-first debate (cream or jam?), though to be honest, as long as neither is left off, I’m a happy girl. I once vowed never again to bake with lavender after an epic flavor disaster, but I have since learned that a little goes a long way. So, don’t be tempted to diverge from the quantities here, or you WILL regret it!" - Nadiya Hussain