Senior Food Editor Jill Santopietro is back to help you make dinner, and she’s enlisting the aid of David Tanis’s Heart of the Artichoke. On the menu: Slow-Cooked Carne Adovada, with some tips from Jill about how the cookbook helped or hindered her along the way.

In Jill Santopietro’s CHOW Cooks from Books video series, recipes from cookbooks—new releases and classics we love—are brought to life.

See more articles