“Offers fresh takes on sheet-pan suppers . . . Bold visuals and wide-ranging recipes are highlights of this low-prep, low-cleanup title.” —Library Journal

Perico, or parrot, was what Dad called me sometimes. It was from a Mexican saying about a parrot that complains how hot it is in the shade, while all along he's

In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or

Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history a

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, s