From the Desk of Alicia Kennedy

Feast on recipes, food writing, and culinary inspiration from Sam Sifton and NYT Cooking. The New York Times cooking blog aims to supply you with the best, most tantalizing recipes for every situation. Whether you’re trying to eat a little cleaner, or seeking to indulge, there’s a recipe on here for you. The NY Times is also incredibly inclusive in its recipe creation, with recipes for Vegans, Vegetarians, and any dietary requirement one might have. Not only that but during this month of Ramadan the NY Times has also published an extensive list of meals you can eat while breaking your fast that will leave you energized for the day ahead. So no matter what your dietary leaning may be, be sure to check this out to get the most out of your cooking.

A thrice-weekly, IACP-nominated breaducational newsletter. Wordloaf is a newsletter about bread. Well, mostly, it is also full of non-bread recipes, news in the food industry, recipe books, and insights from other chefs/bakers/food creators. Andrew Janjigian sends three newsletters every week with at least one recipe from himself, recipes from guest authors, and from the great internet. Andrew is a baking teacher at King Arthur’s Flour so you can expect some high-quality breadknowledge coming your way in the form of recipes. You’ll find the simplest no-knead doughs to get you started on your bread journey and it goes all the way to more complicated breads like baguettes. The best part? He takes you through every step of the way to ensure you have beautiful bread at the end. So subscribe to Wordloaf for tasty bread/non-bread recipes and start baking!