Rebecca Flint Marx is the editor of Eater at Home. Her areas of expertise include home cooking and popular culture. She has edited articles on a variety of topics, including the so-called global pantry, egg yolk fetishization, and the underground WhatsApp trade in Pakistani mangoes. She was previously the editor of the food section at San Francisco magazine. Her work has appeared in publications including the New Yorker, the New York Times, and WIRED. She is the winner of a James Beard Foundation Award for feature reporting.
It’s okay to skip the holiday this year. In fact, I’m treasuring the thought of it.
Restaurant cookbooks are usually not for the "average" home cook, but these books offer recipes that are actually, totally doable