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Let me read it first
Q&A with Baking Show Winner Vallery Lomas about Persistence
“Punched down, dough always rises again.”
Jun 14
16
7
On "In a bowl, combine..."
Judith Jones would be rolling over in her grave.
Jun 1
8
20
Where Old Books Go to Die
When one of your babies goes out of print.
Jul 1
11
6
Thread: What do you like best about following a new recipe?
I heard Frances Lam (Editor-in-Chief of Clarkson Potter) say that following a recipe forces us to cook in a different way than cooking out of th…
May 24
8
40
Most popular
Why are Many Modern Recipes a Challenge?
15
31
Q&A with Baking Show Winner Vallery Lomas about Persistence
16
7
Should you start a newsletter? David Lebovitz weighs in
11
17
The Generosity of Friends
4
8
New Look, Same Newsletter
12
7
Q&A: Deb Perelman on 16 Years at Smitten Kitchen
5
See all popular
New
Community
Should you start a newsletter? David Lebovitz weighs in
An interview with the successsful food blogger about change.
May 15
11
17
The Thrill of Meeting in Real Life
Remember when conferences made it possible for us to see people we admire or adore and talk with them?
May 1
6
7
A Q&A with Food & Wine Editor Chandra Ram
She's the new associate editorial director, food, at Food & Wine. And she hires writers.
Apr 15
10
8
Hey, I'm a Super Judge!
...for this year's IACP annual Cookbook Awards.
Apr 1
5
6
Why are Many Modern Recipes a Challenge?
I looked through a recent issue of Food & Wine at the hairdresser’s recently. And then I opened my battered copy of the 1973 The Los Angeles Times…
Mar 15
15
31
Surprise! There's writing in cookbooks
Some hopefuls are dismayed by this idea.
Mar 1
5
What Would You Advise?
Q. What’s the first thing you do when you unexpectedly find yourself without upcoming work? Asking for me. — Alexandra Jones A. What a great exc…
Feb 25
1
2
Q&A: Susan Spungen on Creating Beautiful Food with Unique Twists
How the recipe developer and food stylist comes up with recipes.
Feb 15
4
5
See all
Most popular
Why are Many Modern Recipes a Challenge?
15
31
Q&A with Baking Show Winner Vallery Lomas about Persistence
16
7
Should you start a newsletter? David Lebovitz weighs in
11
17
The Generosity of Friends
4
8
New Look, Same Newsletter
12
7
Q&A: Deb Perelman on 16 Years at Smitten Kitchen
5
See all popular
Dianne Jacob's Newsletter
A newsletter for food writers.
Subscribe
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