Cookbooks

The magical combination of miso and peanut butter beautifully caramelizes when it hits the grill.

Anything can be breakfast cereal with enough cinnamon sugar. Case in point: this delightful pita version.

The restaurant chef's debut cookbook is filled with inventive snacks, weeknight winners, and joyful essays.

Coauthors Sana Javeri Kadri and Asha Loupy traveled across India and Sri Lanka to preserve heirloom recipes.

There were also, somehow, three different banana cakes.

Travel to Seoul, host a cake picnic, master the art of pizza, and more.

An alcohol-free version of penne alla vodka from Demi Lovato’s cookbook, “One Plate at a Time.”

This salad gets better with time, making it a go-to for meal preppers and busy weeknights.

Vodka contributes an extra measure of tender crumb to these flaky-as-can-be biscuits.

From “The Diaspora Spice Co. Cookbook,” this recipe is a lesson in simple yet luxurious cooking.

Here are five ways that I dress them up for guests.

An easy one-bowl recipe, no shaping or scoring required.

With titles dedicated to party appetizers, therapeutic baking, and more.

In her debut cookbook, the chef and TikTok phenom breaks new ground on the foods she grew up with.

What your biscuits have been missing? A can of creamed corn.

A comforting dinner the whole family will love.

Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.

This grandma-inspired soup is equal parts cozy and bright.

Companies are duping cookbooks, ripping off authors, and turning recipes into disasters.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

According to editors, cookbook authors, and chefs.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.