Sohla El-Waylly

Hi, I’m Sohla! My first cookbook START HERE is out now! You may know me from the New York Times, History Channel, or The Big Brunch. I've also got a newsletter filled with exclusive recipes and tips. Just think of me as your friendly neighborhood food person. Let’s get cooking!

It's A Cookbook!

My first cookbook, Start Here: Instructions for Becoming a Better Cook, is out now! In it, I teach you core techniques for both sweet and savory cooking, making you more confident and creative in the kitchen. Plus, there are over 200 recipes with tons of tasty riffs to help you flex those cooking chops.

It's a Cookbook!!!

My first cookbook, Start Here: Instructions for Becoming a Better Cook, will be out in the world on October 31st and is available for preorder now! In it, I teach you core techniques for both sweet and savory cooking, making you more confident and creative in the kitchen. Plus, there are over 200 recipes with tons of tasty riffs to help you flex those cooking chops.

people

Eggplant Parmesan

“Who doesn’t love eggplant Parmesan? The trick is to use Japanese eggplant. "It just needs a quick sear before simmering in tomato sauce until tender, then topping with cheese and broil until melty."

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vegetarian

NYT Cooking

Crispy Tuna Cakes

Fish can be dry-brined relatively quickly compared to chicken and other proteins, and the benefits are just as magical: The dry-brining process extends shelf life, aids in crisping the skin, prevents overcooking and firms up the flesh.

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NYT Cooking

Spatchcock Roast Chicken

For an exceptionally tender bird that roasts in a fraction of the time of a whole one, consider spatchcocking and brining your chicken. All you need to spatchcock a chicken is a set of sturdy kitchen shears.

gluten-free

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serious eats

Roasted Salmon with Dill and Cucumber Salad

gluten-free

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Press

popular mechanics

-> Mammoth Barbacoa, Anyone? Here's How We'd Cook 11 Prehistoric Creatures (And a Few Plants)

February 7, 2024

We asked science-loving chefs Sohla El-Waylly, Nik Sharma, and Josh Scherer how to prepare a paleontological feast for the (geologic) ages.

THE ATLANTA JOURNAL CONSTITUTION

-> Cookbook review: Making every cook a better cook

January 31, 2024

Nothing takes the joy out of cooking faster than a recipe flop. It’s somewhat reassuring, however, to know even seasoned pros sometimes mess up. Sohla El-Waylly cites herself as an example.

NYT Cooking Newsletter

-> A Use-What-You-Have Frittata That Won’t End Up a Mess

January 11, 2024

Sohla El-Waylly’s cheesy frittata recipe is as foolproof as it is versatile.

NYT Cooking Newsletter

-> Five (Easy, Fun, Quick and Completely Delicious) Weeknight Dishes

January 9, 2024

It’s a good time to be at home, and an even better time to up your cooking game. That’s why we’ve just started a new monthly series on the New York Times Cooking Youtube channel New York Times Cooking YouTube channel called Cooking 101, starring Sohla El-Waylly, who brings impeccable technique, delicious food and some real talk right to you at home.