In this uncertain time, here are the cookbooks Food reporters and editors turn to for reliably delicious results. In the age of Google, when practically every recipe imaginable is just a few clicks away, real-life cookbooks are often relegated to a crowded shelf or tossed into the “donate” pile. Now that many of us are stuck at home, perhaps it’s time to dust off (or buy) a good old-fashioned cookbook and dirty the pages by cooking something from it. If you’re in the market, here are the cookbooks Food reporters and editors love for the most reliable results. “Simple: Effortless Food, Big Flavors” by Diana Henry (Mitchell Beazley, 2016) This…

When Gourmet magazine shut its doors in 2009, longtime editor in chief Ruth Reichl was as blindsided by the news as the rest of us. In times of upheaval and uncertainty we are reflexively drawn to what comforts us and for Reichl that means cooking. My Kitchen Year is four seasons of intimate anecdotes and recipes chronicling the first year of Reichl’s post-Gourmet life. It is a cookbook with diary-style entries reflecting on the day and what led to the next recipe. The photography, like the rest of the book, is beautifully produced and never fussy—the perfect pairing for dishes inspired by tears, laughter, love, and a need to feel…