Recipe: Spicy Cranberry Chutney

Recipe: Roasted Turkey & Rosemary Gravy

Recipe: Green Bean and Shoepeg Corn Casserole

Recipe: Panettone Stuffing

Recipe: Roasted Root and Gourd Soup

Recipe: The Normandy

Short Order: November 22, 2010

Friends Celebrate Avec Eric; Ming Does Dayton; Cake Boss Takes Wegmans; Channeling Ina in Ann Arbor; Foodie ABC in Savannah

Digital Trends, Strategies on the Menu at 'PW' Cookbook Panel

Cookbooks may be one of digital publishing's most fascinating case studies--after all, foodie culture has exploded over the last decade, and food and cooking-related content has surged online--much of it free. Yet, despite all the free online recipes and content, cookbook sales are growing--up nearly 5% over last year. On Tuesday, a PW panel examined the cookbook market.

Review: 'Not Your Mother's Casseroles'

With a light tone and lightened-up recipes, Faith Durand delivers the sort of book fans of the Not Your Mother's series expect: practical, user-friendly, and filled with plenty of everyday recipes for one-dish oven-baked meals.

Recipe Report: Basic Country Bread

Every bread recipe in Tartine by Chad Robertson (Chronicle) is made with a wild yeast starter, so that's where I had to begin. I was a little intimidated because I've only made bread with commercial yeast before, but the process seemed pretty straightforward and forgiving. Unfortunately, it didn’t work for me and I didn't even make it to the bread-baking part!

'Party in the Kitchen' for Hesser and Clark

Taking a recipe and making it your own is one of the greatest lessons cookbooks can impart. And last week, about 30 popular New York City chefs--many who are also cookbook authors--did just that to celebrate the publication of The Essential New York Times Cookbook and In the Kitchen with a Good Appetite.

The Best Cookbooks of 2010

This week's issue of PW lists our editors' picks for the best books of the year, including five cookbooks. Here are 10 more (plus 10 honorable mentions) from this year that I loved, from "best alternative to sipping a margarita" to "best break from the cupcake cavalcade."

Cooking the Books with Kim Severson

One of our favorite food memoirs of the year was Kim Severson's Spoon Fed: How Eight Cooks Saved My Life (Riverhead), which PW's starred review called a "frank confessional memoir... Severson, food writer for the New York Times since 2004, attributes her culinary confidence to the tutelage of eight maternal figures, from the legendary to the not-so-famous."

Short Order: November 8, 2010

A 'Skinny Bitch' promotion in New York City; 'Observer' List Sparks International Cookbook Deal; Lewis and Poliafito Visit N.C.; NYC Chef Writing Graphic Novel Cookbook; Stewart, Tabori & Chang Launches Food Blog; The Piglet Returns.

Buy This Book, or That One?

Eat this. Now, eat this. But not that. Such directives might be enough to thoroughly confuse dieters... but one thing is clear: they'll buy a lot of books! At least, that's what's happening with two current bestselling cookbooks: David Zinczenko and Matt Goulding's Cook This, Not That and Rocco DiSpirito's Now Eat This!

Review: 'Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies'

Alice Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Her book has redesigned and reframed the often-overlooked cookie and is a boon to the modern, conscious baker.

Recipe Report: Whole Wheat-Walnut Bread

This quick bread from Williams-Sonoma Cooking at Home by Chuck Williams (Weldon Owen, Oct.) is wonderfully wheaty and nutty and, for being egg- and sugar-free, is much tastier than I'd expected. The molasses and toasted walnuts give this bread a lot of depth and flavor.

Skeletal Zombies Chocolate Mint Cupcakes

Halloween Candy Cake

Caramel Witches