Note: as I believe in learning from the masters, all sites are by professional food writers and/or chefs with strong reputations gained through columns in newspapers and/or magazines, on television, in books or in successful restaurants. A few are on-line food magazines.
Listed, too, a few of the lovingly produced and privately published magazines about food - a growing trend.
Note also: this is a work in progress; more sites will be added as I find time - and more gems.
This site was created to "bring cooks together from all over to exchange recipes and ideas and to support each other in the kitchen." With the admirable manifesto "how we eat is how we live" Food 52 notes that research has shown that children from families who eat together do better in school, that eating "whole" foods is healthier, that eating sustainably will save the environment. But no one has pointed out that the only way to achieve this in a comprehensive, lasting way is for people to cook.
This gives you recipes and ideas from the 8 NYT contributors - Mark Bittman, Sam Sifton, Julia Moskin, Martha Rose Schulman, Melissa Clark, Florence Fabricant, David Tanis and Kim Severson - plus the decades old newspaper recipe archives. How great is that? PLUS you can have a daily emailed update - always fun and chatty. I love this - every bit of it!
One for the Table is an on-line magazine about "food, politics and love" - a perfect site to browse and enjoy on your tablet while lolling in bed or on a chaise by the pool (I wish).
A delightful on line food and crafts magazine, fun and beautifully photographed.
Saveur calls itself a magazine for people who experience the world food first. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 17 James Beard journalism awards. A must read.
Visually and deliciously inspiring, whether in print or on the web.
The kitchen supply/food chain in America, launched in Sonoma, California, offers a beautifully designed, very useful website filled with recipes, tips and ideas.
Delia Smith is the grand dame of British food writers and television cooking shows, the UK's best selling cookbook writer, with more than 21 million copies sold. Her newest project is an on line cooking school - teaching basic skills to a new generation. With her husband, she is also joint owner of Norwich City Football Club. Not many food writers can say that.
Diana Henry was named Cookery Writer of the Year in 2013's prestigious Fortnum & Mason Food & Drink Awards. She has also twice been awarded 'Cookery Journalist of the Year' by the Guild of Food Writers. More important to me, her books are a complete delight - the kind you pour over again and again. Her first "Crazy Water, Pickled Lemons, Enchanting Dishes from the Middle East, Mediterranean and North Africa" started me off. A must read: Diana's Journal section on this website - beautifully written short and longer essays on a food, or a book or food writing in general.
Now internationally famous, Nigella's first television shows were charmingly cosy - complete with children, friends for supper, and late night snacks from the fridge. That intimate, relaxed mood continues, together with advice and recipes that are always practical and useful. And, of course, the last of cook books grows ever longer.
Yotam Ottolenghi is THE food writer of the moment (and his cook books THE gift of the moment). At any dinner party in London right now, the odds are the menu will be from one of his books, while the gift du jour may well be something from one of the shops - perhaps a jar of deliciously different chutney or jam. The recipes are wonderful, though often using an alarming number of ingredients. Persevere, they are worth it.
Simon Hopkinson is the food writer all the other food writers love. His "Roast Chicken and Other Stories" is often listed s THE book every cook should have. On my shelves also: "The Good Cook" and "Week In, Week Out" taken from his The Independent columns. From his website: "To prepare great food isn’t always simple. It often requires practice and time. The most important quality in cooking delicious food is care and attention to detail. "
The author of eight previously published cookbooks, all considered classics. Among them: Couscous and Other Good Food From Morocco, The Cooking of Southwest France, and five books on Mediterranean cuisine including the much praised Cooking of the Eastern Mediterranean. She has won the Julia Child Award three times, The James Beard Award five times, The M. F. K. Fisher Award, The Tastemaker Award and been a finalist for the British Andre Simon Award.
Donna Hay is Australia's food writer du jour, with her own food magazine (with lively digital edition), website, produce range etc. Any time you are hunting for fresh ideas, dive into any of the magazines, cookbooks or recipes on the website.
What can I say that has not already been said? I am a great fan - for the food AND the crafts AND the decorating AND the organising advice. I love it all. (And no, my home is definitely NOT Martha Stewart perfect.)
The New York Times Magazine called Arthur “a walking Google of food and restaurant knowledge.” As restaurant critic and executive food editor of the New York Daily News , which he was for 18 years, he was called "The Schwartz Who Ate New York". He has written six award-winning cookbooks, including "Jewish Home Cooking: Yiddish Recipes Revisited," which was named best American-subject cookbook by the International Association of Culinary Professionals (IACP) and nominated for a James Beard book award. His "Naples at Table: Cooking in Campania," hit the Los Angeles Times "Hot List," the nation's only cookbook bestseller list. And any New Yorker will love his New York book, filled with history and recipes from the city's iconic restaurants.
I am devoted to Martha Rose' "Recipes for Health" in the New York Times. She has written over 20 books, all vegetarian, and all aimed directly at the home cook.
Patricia Wells's original "Food Lover's Guide to Paris" (happily, just updated) was the book all of us who traveled to Paris regularly (for work, of course) had to have - followed by many more we also had to have ("Bistro Cooking" for one). Transported to Paris by her husband's spot at the International Herald Tribune, she - like Julia Child before her - build a career out of the fantastic food on her doorstep. Lucky, clever lady - and our good luck, as well.
David left San Francisco and his time with Alice Waters at Chez Panisse for a whole new life in Paris, charmingly chronicled for us in his blog and a series of cook books (latest: "My Paris Kitchen"). A delight.
Mark's “Minimalist” column ran in the Dining section of the New York Times for more than 13 years; he is a TimesOpinion columnist, the lead food writer for The Times Magazine, and a columnist for the Times Dining section. His books include the bestselling How to Cook Everything and the groundbreaking Vegan Before 6 P.M. (VB6).
Dorrie is twice winner of the James Beard award and is listed on the James Beard Who's Who in Food and Beverage in America PLUS the International Association of Culinary Professionals Cookbook of the year for "Around My French Table" and "Deserts by Pierre Herme". She is among the first food writers to produce apps for tablets and mobile phones.
The former senior articles editor at the late, much lamented Gourmet, Lear has written for publications that include the New York Times, the Wall Street Journal, Garden Design magazine, Martha Stewart Living magazine, Zenchilada, and Gourmet Live.. She is a columnist for Participant Media’s TakePart.com.
I cannot resist giving you Nigel's own description of himself as found on his website: Author, columnist, diarist and programme maker, Nigel remains very much an amateur cook. He is not a professional chef. His food is understated, handcrafted home cooking. He believes there is something quietly civilizing about sharing a meal with other people. "The simple act of making someone something to eat, even a bowl of soup or a loaf of bread, has a many-layered meaning. It suggests an act of protection and caring, of generosity and intimacy. It is in itself a sign of respect."
Rowley Leigh is one of the founding fathers of modern British cooking. His Kensington Place restaurant opened in 1987 set the pace for London restaurants of the time. Starting a parallel career as a food writer, he won the prestigious Glenfiddich award three times. He opened Le Cafe Anglais in 2007 (now, sadly, closed) and writes an always interesting food column in The Financial Times. His recipe for Parmesan custard with anchovy toast is a modern classic.
There is almost too much to say about Raymond Blanc, from the beautiful Oxfordshire restaurant/hotel that first opened its doors in 1977 - an overnight success, winning 2 Michelin stars and now on the list of 100 best restaurants in the world - through the cooking school, the cook books, the television shows, the Legion d'Honneur, etc. etc. Forgetting all that, the recipes and tips on the website are a delight.
The sensation of the moment, at the peak of a long career with "The Great British Bake Off" and the queen of cake baking. The best of her recipes are right here.
Find Caroline easily in British House & Garden magazine