101 Cookbooks

On the high-fiber recipe front, someone really poked the bear in the last year or so. As a culture, we seemed to have reached peak protein-maxxing, and people are starting to remember that fiber is key too. The good news is that many of my favorite ingredients to cook with also happen to be some of the best sources of fiber around. Think beans, lentils, berries, seeds, oats a...

This is the time of year we load up on fava beans. At the market they arrive in puffy bright green pods, stacked high in crates. Preparing them is a labor of love, in part because most of the time you need to first remove the beans from their pods, then slip them from their skins after a quick boil. It’s not as taxing as it sounds – the beans pop quickly from their pods, and ...

This skillet jam is for all of you who love homemade jam, but find traditional canning a bit much – the sterilizing, the jars, the ratios, etc. It comes from an absolute gem of a new cookbook,