Make Chef Gísli Matt’s version of plokkfiskur, a delicious cod and mashed potato dish featured in his new cookbook.
Anna Archibald is a food, drink and travel writer who regularly contributes to Half Full. Her work can also be found in Wine Enthusiast, Thrillist and various other publications.
Elisa Marshall of New York’s Maman shares her generations-old tips and tricks for making her signature egg salad.
Pastry chef Charbel Abrache of Washington, D.C., bakery Seylou shares his recipe for making classic speculaas windmill cookies.
Lisa Ludwinski of Detroit’s acclaimed Sister Pie bakery shares her recipe for a spirited twist on a classic holiday cookie.
Kristina Cho shares the recipe for making this festive nutty and crispy cookie from her new cookbook “Mooncakes & Milk Bread.”
St. Louis chef Rob Connoley takes inspiration from New Orleans’ beloved Hubig’s hand pies to give the classic peanut butter and jelly sandwich a makeover.
The famed chef and cookbook author shares the recipe for his version of pasta al forno that’s featured in his new book, “Shelf Love.”
Topped with clotted cream and blueberries, this creative scone from “The Great British Bake Off” champion Nadiya Hussain’s new cookbook is deliciously improper.
Award-winning chef and author Scott Conant shares his dairy-free version of the classic chowder he grew up eating in Connecticut.
New York Chef Mina Stone of Mina’s at MoMA PS1 shares the recipe for portokalopita, an orange- and-cinnamon syrup soaked Greek dessert, from her new book “Lemon, Love & Olive Oil.”