new york times best selling cookbooks 2022 How the cookbooks of 2020 tell the stories of our pandemic kitchens

Hey peeps,

Treat yourself with scrumptious indulgences straight from the New York Times cookbook this fall!

I recently stumbled upon the cookbook section of the New York Times (yes, I do do more than just looking at memes) and boy, oh boy, we are in for a treat! I mean, who knew that a love for good humor and a love for good food would coexist so harmoniously - what a time to be alive!

Get your hands on these 19 mouth-watering cookbooks of fall 2018!

You know what really caught my eye amongst the sea of cookbooks? The Essential New York Times cookbook - what a classic! The cover speaks for itself – vintage, sophisticated and timeless. That’s the kind of cookbook you want to have in your arsenal forever and ever. Just picture yourself in that cozy kitchen of yours with the smell of stew wafting through the air!

Prepare to be inspired to cook up a storm

If you do want to go beyond the classics, though, you should totally bookmark The 19 Best Cookbooks of Fall 2018 (also from NYT, because where else would we get our cooking inspiration?). I mean, talk about options! From world cuisine to zero-waste cooking to meal-prepping for the busiest of bees, they’ve got you covered.

Let's get cooking!

Now, I know what you're thinking. Where am I supposed to get all the ingredients from? I got you, fam. Here’s the recipe for a mouth-watering spaghetti you can whip up with the classic Essential New York Times Cookbook. Who doesn’t love a good spaghetti, right??

Ingredients:

2 pounds ripe tomatoes
1/3 cup extra-virgin olive oil
1 tablespoon minced garlic
Large pinch of crushed red pepper flakes
Salt to taste
2 pounds spaghetti
5 or 6 fresh basil leaves, torn into small pieces, or 1/4 teaspoon dried basil

Instructions:

Bring a large pot of well-salted water to a boil, add the tomatoes and blanch for about 20 to 30 seconds. Remove with a slotted spoon or skimmer and transfer to a colander. Cool the tomatoes briefly under cold running water, then peel them.
Chop the tomatoes into small pieces and set aside. Heat the olive oil in a large skillet over medium heat, add the garlic and red pepper flakes and cook, stirring, until the garlic is golden and the oil fragrant, 1 to 2 minutes. Add the tomatoes, sprinkle with salt and cook for a few minutes, until the tomatoes have broken down into a chunky sauce.
Cook the spaghetti in the boiling water until just al dente. Reserve about 1 cup of the cooking water, then drain the pasta and transfer it to the skillet with the sauce.
Toss the spaghetti with the sauce over medium heat, adding reserved pasta water as needed, until the spaghetti is coated with sauce and cooked through, but still firm and a little chewy.
Add the basil and toss again. Serve hot or warm, dusted with a little Parmesan cheese if desired.

Let me know how it turns out! Happy cooking!

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