| Page 80 | The Daily Meal

Lazy Day Lasagna

Posted by Marlene Koch, Special Contributor

If you’re skeptical about cooking lasagna in a slow cooker, have no fear — it’s as easy as layering the ingredients and walking away. This recipe will have your lasagna pan..... read more

Read This Cookbook and Eat It, Too

Posted by Jessica Chou, Editor

If you're one of those people who thinks cookbooks are a waste of paper (you're on the wrong web site, FYI), this cookbook is for you. From German firm Korefe, The Real Cookbook is a special... read more

Rocco DiSpirito Talks About His New Italian Cookbook and Olive Garden

Posted by Jessica Chou, Editor

During some time off from teaching kids at local New York City schools how to eat healthy, Rocco DiSpirito was charming mamas in Italy while prepping for his latest cookbook, Now Eat This!... read more

Lessons in Irish Cooking

Posted by Yasmin Fahr, Special Contributor

Darina Allen, co-founder of Ballymaloe Cookery School and Gardens in Ireland, explains the how-tos of Irish fondue-making in the video below. Plus, a few recipes from her cookbook, Irish Traditional... read more

Moroccan Meatballs with Spicy Eggplant and Tomato Sauce

Posted by Diane Phillips, Special Contributor

Seasoned with traditional Moroccan spices like cumin and cinnamon, the meatballs soak up the gingery, smoky sauce. It’s a luscious combination for a weeknight dinner or an easy meal on the..... read more

The Cookbook Ghostwriter Backlash Continues

Posted by Marcy Franklin, Editor

Following a hotly contested story in The New York Times about ghostwriters for celebrity cookbooks, more celebrities and celebrity chefs have come forward to deny using them for their own work. In... read more

Zucchini Pancakes

Posted by Galip Ozbek, Special Contributor

Try this Turkish recipe for zucchini pancakes from chef Galip Ozbek of Savann Restaurant located in New York City's Upper West Side. They're full of minty flavor and a snap to prepare. The..... read more

Pan-Seared Scallops with Sunchoke and Meyer Lemon

Posted by David E. Diaz, Special Contributor

Sunchokes are prepared three ways in this recipe from executive chef David Diaz of Brasserie Beaumarchais — as a purée for the base, roasted for the centerpiece, and fried into chips for..... read more