Cookbooks

Our editors cooked through dozens of recipes—including tandoori chicken and Victoria sponge sheet cake—to find the season’s standout titles.

Coffee ice cream, bourbon fudge, toasted pecans, and an Oreo crust come together in this frozen pie worthy of any celebration.

It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combination of textures matched with apple and honey flavors fused with gooey Brie never fails to please a crowd.

Chunky apples, plus onion, thyme, and cider make this comforting dish especially appropriate for the holidays.

This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.

Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.

Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.

Pancakes made with bananas and almond butter? Enough said. Four eggs may seem like a lot, but they’re what give these sweet, nutty pancakes a light, crepe-like texture.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

A classic, simple mince pie, devoid of bells, whistles and creative meddling. The pastry is a rich but workable short crust. It won't collapse in the carol singer's mittens. The pies themselves will stand or fall by the quality of mincemeat. Go for broke, Christmas is not the time for parsimony. The little darlings are at their most delicious when eaten warm. Baked a day or more before, they reheat nicely.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.

Millet flour and rice flour are bolstered by tapioca starch, cornstarch, potato starch, and guar gum in this gluten-free all-purpose flour substitute.

Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato “Lasagna.”

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

My love for Asian food is never-ending, and this easy, quick chicken meatball creation is a favorite. The secret here is to steam the meatballs so they remain tender and succulent. Searing briefly afterward adds a wonderfully caramelized crust without overcooking.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Homemade strawberry jam and almonds top off this easy gluten-free tart.

This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.