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Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes
Go spelunking into stinky cheeses like Taleggio
So Easy So Good transforms healthy eating into something simple and approachable—taking the stress out of nutrition and putting confidence in your hands
Steak and Toasted Danish Daal to Sourdough Treacle Tart
Named a Best Cookbook of the Year by The New Yorker
No. 23: The Sea Jessica Prescott Bouillabaisse to Ratatouille) collection ofEATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025) Contributors include: * Livia Djelani on the sea faring origins of Peranakan cuisine * Jessica Furseth on the immigrant roots of English fish and chips * Ian P.
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