Samin Nosrat
The author of Salt, Fat, Acid, Heat, and now Good Things, a celebration of food as connection, ritual, and care. She cooks for the people she loves, and she teaches you to do the same.
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Featured inGood Things
Credit where it’s due
The Shelf
Every night on GatherJoy starts with someone else’s good work. We link to their books, sites and shops instead of copying recipes, so the people who made the food get the visit, the sale and the credit.
The Bookshelf
The writers and cooks we cook from.
Molly Baz
A maximalist in the kitchen: big heat, big crunch, all the herbs. More Is More is her manifesto for cooking loose, loud, and delicious.
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Featured inMore Is MoreBistro Sunday
Judy Rodgers
The late chef of San Francisco’s Zuni Café, whose dry-brined roast chicken with warm bread salad remains one of the most beloved dishes in American cooking.
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Featured inBistro Sunday
Yotam Ottolenghi
Bold, generous, vegetable-forward cooking from his London delis and test kitchen, built on layers of herbs, spice and acid.
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José Andrés
Chef, humanitarian, and apostle of Spanish cooking. Spain My Way turns dinner into a lively tapeo: small plates, good wine, and a table that stays put all evening.
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Featured inSpain My Way
Hetty Lui McKinnon
Vegetables, family, and the food of the Chinese diaspora. Tenderheart is a love letter to her father and to the produce that connects us.
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Featured inTenderheart
Deb Perelman
Smitten Kitchen: a tiny New York kitchen, endlessly generous recipes, and the most comforting food writing on the internet. Her gougères start a party right.
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Featured inBistro Sunday
Andrea Nguyen
A teacher at heart who has spent decades making Vietnamese home cooking approachable, from dumplings to pho, through her books and her long-running site.
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Featured inVietnam Night
Ina Garten
The Barefoot Contessa taught a generation that hosting should feel easy and look effortless. Make ahead, buy good ingredients, enjoy your guests.
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Featured inSunday BraiseOyster Night
Irene Yoo
Writer behind Yoo Eating and the James Beard Award–winning Soju Party, a field guide to Korean drinking food: anju, sizzling mains, and late-night stews.
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Featured inSoju Party
Rick Bayless
He has spent four decades teaching home cooks to coax magic from dried chiles and lard. His Oaxacan table is generous, forgiving, and built to share.
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Featured inSunday Asada
J. Kenji López-Alt
The scientist of the home kitchen. His Serious Eats testing unlocked how to make cacio e pepe silky instead of clumpy, and his cookbooks read like lab notes you want to eat.
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Featured inRoman Holiday
David Lebovitz
A former Chez Panisse pastry chef who moved to Paris and wrote about it, one perfect chocolate dessert at a time. His recipes read like letters from a friend who lives above a pâtisserie.
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Featured inBistro SundayRoman Holiday
Alison Roman
Unfussy, big-flavored food for people who like having people over. Her newsletter reads like a friend texting you what to make tonight.
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Featured inSunday BraiseThe Midsummer Fish Supper
The Pantry
Farmers, millers and makers worth seeking out.
True Chesapeake Oyster Co.
A family oyster farm on St. Jerome Creek in Southern Maryland, growing oysters that help clean the bay they come from.
Fresh-shucked oysters from St. Jerome Creek
✦ Baltimore Pickup
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Featured inOyster Night
Sprinx
Small-batch fancy baking mixes crafted in Maryland, made for elevated everyday cakes and celebratory tables.
Pistachio Spice Cake Mix · Espresso Buttercream Frosting Mix
✦ Ships within Maryland only or find me at popups
On the menu
Featured inSave room for cake
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