Curated food blogs, cooking content, and culinary creators we love and recommend to our community.
Maria Kalenska, a fourth-generation Odesan, documents the food of a Black Sea port city shaped by Ukrainian, Jewish, Greek, Turkish, and Armenian hands. Her cookbook Cuisines of Odesa (Weldon Owen, Feb 2026) gathers recipes from Odesans scattered around the world.
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Polina Chesnakova built Chesnok to preserve her family's Georgian and Eastern European recipes. Born in Ukraine to parents from Tbilisi, she maps a diaspora kitchen across three cookbooks and a decade of writing.
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Ozoz Sokoh started Kitchen Butterfly in 2009 as a Nigerian geologist cooking from homesickness. Sixteen years later, it's the most rigorous archive of Nigerian culinary history in English.
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Azita Mehran started Turmeric & Saffron as a memorial to her mother. 17 years and 170+ recipes later, it's one of the most authentic archives of Persian home cooking online. This Nowruz, explore the tradition.
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Heifa Odeh insisted on writing a Palestinian cookbook, not a Middle Eastern one. At Fufu's Kitchen, the Saveur award-winning blogger preserves her family's recipes with the same conviction: this food deserves its own name.
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Maryam Jillani built Pakistan Eats to document a cuisine the internet overlooked. Award-winning blog, Library of Congress archive, and a cookbook named best of 2025. This Ramadan, explore the recipes.
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Salima Benkhalti grew up between two kitchens: her Puerto Rican mother's sofrito pots and her Moroccan father's saffron tagines. At Salima's Kitchen, she honors both traditions with 100+ tested recipes.
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Lisa McLean is cooking every recipe in Marcella Hazan's cookbooks, one at a time. A forty-year journey through Italian home cooking, tracing how Marcella refined her craft across editions.
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Shaunda Necole built The Soul Food Pot to preserve African American culinary heritage, one recipe at a time. 300+ recipes, a podcast, and a forthcoming cookbook, all rooted in her Great-Grandma Florence's kitchen.
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Frank Fariello built Memorie di Angelina to preserve his grandmother's recipes from Campania. 500+ recipes later, it's become a rare Italian cooking resource where every dish arrives as a conversation with the masters, from Artusi to Marcella Hazan.
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Meg Bortin is an American journalist and trained chef who's been living in Paris for over 40 years. At Everyday French Chef, she shares how French families actually cook at home. No fuss, no pretense, just good food that comes together in minutes rather than hours.
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Self-taught Lebanese cook Hadia Zebib went from not knowing how to fry an egg to authoring "Hadia, Lebanese Style Recipes." Through 30 years of dinner parties, she documents multi-generational Lebanese home cooking with educator's clarity, making authentic mezze accessible.
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She called her friends' mothers in Ecuador and asked them to explain traditional recipes step by step. Then she did what home cooks rarely do: she measured every single ingredient and documented every technique.
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Natacha Sanz-Caballero proves Spanish cooking relies on excellent products, not elaborate techniques. Through MAMA ÍA, she preserves Valencian regional dishes from Onteniente - multi-generational recipes celebrating Spain's culinary diversity.
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Omayah Atassi shares her mother's Syrian recipes, the kind passed down verbally at grandmother's table in Homs. Her food photography makes family traditions accessible, bringing Syrian home cooking to kitchens everywhere.
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