Chef and author Amy Thielen’s buzzy cookbook simmers cozily with very fine food writing and a particular Midwestern nonchalance.
In this guide, Ellen Zachos focuses on 35 common plants that grow everywhere and won’t send you to the ER if you eat them, pinky swear!
The recipes in Chinese-ish are remarkably accessible; you’ll be dishing up variations on fried rice, Sichuan-style noodles and chiffon omelets in no time.
Even if you burned out on sourdough during the pandemic, Greg Wade’s Bread Head will make you want to try again.
Marcella Hazan’s guidance on fresh pasta, sauces and vegetables is without match.
A Dish for All Seasons is a collection of 26 recipe templates and suggestions for how to mix them up for each season—in other words, a brilliantly useful concept.
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