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- 28 May 2013
'The Son' by Philipp Meyer
The Son is an epic story of power and dynasty in Texas over 150 years—and it's a modern classic.
- 4 June 2013
'Trans-Atlantic' by Colum McCann
This latest novel goes from 1849 to 1918 to 1998 and explores the relationship between America and Ireland, slavery and freedom and war and peace.
'Big Brother' by Lionel Shriver
Inspired in part by Shriver's own relationship with her brother, who died of complications from diabetes and obesity in 2010, this is an unflinching look at the toll of obesity on family relationships.
'Sparta' by Roxana Robinson
Robinson takes on the issue of soldiers returning to the home front. Conrad enlisted after college, served his time without major incident, and comes home to his girlfriend and family. But he is unable to ease back into everyday life—and his bitterness turns into anger that might have serious consequences.
- 11 June 2013
'The Engagements' by J. Courtney Sullivan
In her third novel, Sullivan looks at the idea of marriage and how it has changed—or not—over the decades, tying her story in to the 1940s De Beers ad campaign that made the diamond engagement ring a touchstone of American culture.
- 18 June 2013
'The Ocean at the End of the Lane' by Neil Gaiman
This new modern fable—which, at 192 pages, is more of a novella—tells the story of a man who returns to his native English village and suddenly realizes the cost of the horrible evil he fought as a child, with the help of Lettie Hempstock and her extraordinary mother and grandmother.
- 25 June 2013
'The Impossible Lives of Greta Wells' by Andrew Sean Greer
Greta Wells experiences three alternate lives during a therapy session, all with different secrets and losses, pain and happiness. Which one will she ultimately choose?
'Sisterland' by Curtis Sittenfeld
Sittenfeld returns with the story of twin sisters: Vi, a professed psychic, and Kate, a wife and mother in denial of her talents. When Vi predicts a devastating earthquake is around the corner, Kate must decide whether to support her sister and out herself for the potential good of the community, or continue to ignore her own instincts.
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Tag Archives: cooking column
Recipe of the week: Breadsticks
It can be so hard to stay away from packaged food and all the weird, hidden chemicals that come with it. Wouldn’t you love to have a pantry filled with food you know is good? The Homemade Pantry is the … Continue reading
Recipe of the week: Ginger-Spiced Chicken Tikka Sandwich with Cumin-Tomato Mayo
There’s something about this time of year . . . while everyone else is battling allergies, I’ve come down with a serious case of wanderlust. If you’ve caught the travel bug like me, take a trip of the taste buds … Continue reading
Recipe of the week: Frank Mancuso’s Texas Sugo
Big hats, big hair . . . add big flavor to the long list of all things classically Texan! Cooking columnist Sybil Pratt calls Texas Eats “Robb Walsh’s unabashedly admiring ode to . . . a fabulous hodgepodge of gastronomic … Continue reading
Recipe of the week: Pasta e fagioli
Bean by Bean, Crescent Dragonwagon’s celebration of the brilliant little bean, is our March Cookbook of the Month! Beans are used as both star ingredients and supporting players in over 200 recipes, and the result is “always cheap and now … Continue reading
Recipe of the week: Indian pudding
More than 30 different ethnic groups contribute to the flavors of Texas food, forming what cooking columnist Sybil Pratt calls “a fabulous hodgepodge of gastronomic hybrids.” Recipes for this cobbled-together cuisine are collected in Robb Walsh’s Texas Eats. I cannot … Continue reading
Recipe of the week: Three Sisters Salad
Our Cookbook of the Month is Bean by Bean by Crescent Dragonwagon. With 200 recipes, it is “a super-celebration of beans, always cheap and now chic, too.” Cooking columnist Sybil Pratt just loved it: “As good a writer as she is … Continue reading
Recipe of the week: Rebecca Rather’s Ancho Brownies
“Deep in the heart of Texas there’s a marvelous melting pot of multi-ethnic food,” writes cooking columnist Sybil Pratt, and the place to find every delicious TX flavor is in Robb Walsh’s Texas Eats. This cookbook goes way beyond the … Continue reading
Recipe of the week: Queen of Sheba Cake (Reine de Saba)
You’re going to hate me for posting this recipe. Why? Because it’s chocolate cake made in a slow cooker. Uh oh. But also, ooh la la! Thanks a lot, Michele Scicolone. All we’re going to do for the rest of … Continue reading
Recipe of the week: Blueberry Almond Breakfast Polenta
Our January Cookbook of the Month shares some of the best home cooking on the web, all plucked from the best of the best of Food52. The blog hosts a recipe contest in a different category every week, and these … Continue reading
Recipe of the week: Slow-Cooker Jambalaya
Our January Cooking column is all about the best recipes for home cooking, and Good Bite Weeknight Meals gets its 140 recipes from food bloggers (very similar to our Cookbook of the Month, The Food52 Cookbook). The selections in these … Continue reading
Recipe of the week: Maple Yogurt Pound Cake
The Food52 Cookbook by Amanda Hesser and Merrill Stubbs (the foodie brains behind the Food52 blog) is our January Cookbook of the Month! It is a phenomenal collection of winning recipes from their weekly contests, starring the best of the … Continue reading
Recipe of the week: Stollen
Our December cooking column, part II of a fantastic collection of gifty cookbooks (see part I here), includes four spectacular collections of great meals. For the foodies and gourmands on your gift list, they’re great, but Illustrated Step-by-Step Baking by … Continue reading
Recipe of the week: Sautéed Scallops with Asparagus
Thanksgiving is all about the best family recipes–the ones that use the most butter and cream and are handwritten on ancient recipe cards. Like my grandmother’s corn pudding recipe—at the bottom she wrote, “Serve, eat & slap yo’ mama!” So … Continue reading
Recipe of the week: Butter-Poached Shrimp with Grits
Ruhlman’s Twenty is one of those cookbooks that should be in every kitchen. Michael Ruhlman distills the art of cooking down to 20 fundamental techniques that “all cooks, regardless of their skill or station, need and use.” Whether you’re making … Continue reading
