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One of my favorite Must-Read Spring books this year is Ready or Not by Cara Bastone! See the other Must-Read books here!
The New York Times recently wrote an A-Z guide for all things romance and they included The Slow Burn in the actual definition of the term ‘slow burn’. So that’s pretty exciting!
What an honor! The Slow Burn is an instant USAToday bestseller. Hope you’ll give it a try!
I wrote an article for the New York Times about my favorite romances that take you on a trip
Soft shell crabs for some reason are intimidating. You can't just throw them in a pot like their harder-shelled brethren so that makes them seem finicky. But actually they are even easier - you just place them under the broiler for 6 to 8 minutes and then they're done. All you need is a good sauce to start and you're golden (literally and figuratively).
Read MoreIf you haven't heard of Barbara Lynch, you are really missing out on one of the coolest chefs in the business. But if you're from Boston, then she's probably already a legend to you, seeing as she completely changed the face of the dining scene there. But now we all get to see her in a new light, thanks to her incredibly personal new memoir, Out of Line.
Read MoreWe might think our fancy coffee shop is serving us the best coffee, but there are ways to be a bit more discerning. How do you know if coffee is fresh? How do you know if coffee is sustainable? How do you grind coffee properly? We get these answers and more from sitting down at the Roasting Plant.
Read MoreThere's a moment in the spring when oranges are still good and rhubarb is just coming out and you can use them both. And it's lucky because their flavors meld perfectly together. This galette is so simple and looks so pretty that it almost feels unfair. Make them ahead or serve them warm -it'll work either way!
Read MoreHow much can any one person truly know about wine? Bianca Bosker aimed to find out while writing her bestselling book Cork Dork. We talk to the author about joining the world of top sommeliers and what she learned about wine along the way.
Read MoreSo I'm starting with the first Salad Hero by using an ingredient a lot of people scoff at: a fennel and its fronds. Yes there's more to a fennel than just its bulb. Instead of throwing half of it away we are using the fronds (that Oprah recently thought was dill. Oops.) to take it that extra mile. It's a win-win, that isn't too overpowering but gives the salad a bit of an extra something. Some might even call it a salad hero.
Read MoreIt's the perfect time of year for a crab salad - so we went to Chinese Tuxedo to get a twist on the classic.
Read MoreMy grandmother was the quintessential pie-baking grandmother. When she passed away I got all her recipes written down on notecards. I've been enjoying going back to them and trying to modernize them, but this time I shared the story with Bon Appetit. But here is the recipe in full
Read MoreBabka is a classic dessert, but is it possible to make at home? We went to Breads Bakery, one of the most renowned babka makers around, to learn the secrets to their chocolate babka.
Read MoreWe teamed up with Williams Sonoma to get a look at a pan that is a chef favorite
[Sponsored Content]
Samin Nosrat's new book Salt Fat Acid Heat makes the case for cooking less from recipes and more on instinct. We sat down with the author to get her advice.
Read MoreJuicy meat and crispy skin are the hallmarks of a perfect duck breast. But can it be made at home? We went to Batard to find out.
Read MoreWhat is rhubarb - you may be surprised to learn it's actually a vegetable! But we went to 'Cesca to learn how to cook rhubarb, how to candy rhubarb and how to make rhubarb savery.
Read MoreSquid might be among the easiest proteins to cook, but it's one we often shy away from. Chef Hillary Sterling of Vic's is here to set us straight and teach us how to simply prepare squid.
Read MoreTortillas are a staple of Mexican cuisine, but how are they actually made? We went to Rosie's to learn all about the intricacies of this classic.
Read MoreAsparagus can be bought year round, but the best versions come in the spring. We sit down with Georgette Farkas of Rotisserie Georgette to get her advice on how best to prepare both green and white asparagus, along with two recipes.
Read MoreColombian coffee is famous across the world, but what does it really mean for a coffee bean to come from Colombia? We went to Armenia Colombia to learn just that.
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The Slow Burn was featured as one of 13 Charming Books to read on Book Bub! Read it Here!