In Vishwesh Bhatt’s cooking, the flavors of Mississippi and India converge in dishes like okra chaat, saag-style collards and succotash with garam masala.
None of the 100 recipes in Snackable Bakes takes more than 20 minutes to assemble, but they taste like they were made during a lackadaisical Sunday afternoon.
Shannon Sarna breaks down the notion of Jewish cuisine as a monolith with this guide to well-loved dishes that are deeply rooted in history.
“The Great British Baking Show” judge Prue Leith delivers on the promise of toast as an art form in this cookbook.
Baking by Feel includes mental health advice alongside delicious recipes organized by which feeling might be driving you to bake or eat.
Parents will want to play sous-chef to absorb the helpful tips in this collection of recipes for teens from America’s Test Kitchen.
Abra Berens’ guide to beans, legumes, grains and seeds is a true work of cookbook art.
Thalia Ho’s Wild Sweetness is as much a moody evocation of nature’s evanescence as it is a sumptuous celebration of dessert.
Shelly Westerhausen, master of Instagram-worthy tablescapes, shares the key to artfully arranging a table full of nibbles for guests.
Chef Freddie Bitsoie covers the vast North American continent as he celebrates the cuisines of Indigenous cultures in this important book.
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