When the malls are getting you down, and you’ve still got a few hard-to-shop-for folks on your list, take our advice and turn to cookbooks. Who doesn’t love a cookbook? Here are three of our favorites, from influencers who hold a special place in our hearts— and kitchens! Smitten Kitchen We are die-hard fans of Deb Perelman and have enjoyed her blog for years, so when she came out with

You know it’s November when you start digging out those tried and true Thanksgiving recipes passed down to you from your mother and your grandmother. There’s always the classic pumpkin pie or the sweet potato casserole with fluffy marshmallows that you can’t help but make each year because come on, it’s tradition! There’s no way to get around the classics, so we’ve rounded up our favorite classic recipes (with a

There’s something quite magical about a cookbook that speaks right to your soul, particularly when it’s gifted. Enter: Sur La Table’s Eating Local. I love this cookbook for many reasons, but mainly because my mom gave it to me when I needed it most — in college. I was (very) new to the kitchen, surviving off of eggs, sandwiches, cookies, and coffee. Convenience tipped the scale since time was short.

I’m sure you’d think I was kidding if I told you that I found the best cookbook of all time, but it’s true! I just purchased Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat and it’s by far the best and most comprehensive cookbook out there. I can’t put it down. It’s more like a textbook really, because it goes deep into the science behind

Confession: We’ve got some cookbook hoarders over here on #teamcookit. We love to curl up with our cookbooks on the weekends and cook from them during the week. We have a Slack channel devoted to them, and we’re always talking about the latest cookbook we can’t wait to get our hands on. Over the past couple weeks, Alison Roman’s Dining In has been the topic of choice. Laurie, our CEO

Summertime cooking is special. It’s less about cooking and more about assembling, using that good farmer’s market produce while the season lasts. The phrase, “thrown together,” comes to mind. For a few blissful weeks, I organize all cooking and eating around stone fruit, basil, sweet white corn, heirloom tomatoes, and all my other favorites. An ideal summertime cookbook lets you do this. Its recipes are both produce-heavy and flexible enough