The most famous tomato sauce on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking.
How to make good on the peaches you'd never want to eat, from Bill Smith's Seasoned in the South.
French technique with American chutzpah. A simple formula for doing right by fish, from Eric Ripert's On the Line -- with a surprise ingredient straight out of the 1960s.
Pie (without the masochism). A tart crust that loves you back, from Parisian pastry expert Paule Caillat.
The magic of pork + water + salt, from the great Diana Kennedy.
A new column on food52 -- and a genius recipe that exonerates the lemon pith, from Ruth Rogers and Rose Gray.
Name your first collection or try one of these: