Cookbooks

This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

This weeknight chicken thigh and pasta dinner aligns equal levels of richness, satisfaction, health, wholesomeness, and ease. 

This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and savory kashk—a thick, salty Iranian yogurt whey.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

This easy honey-tinged Basque cheesecake starts with cream that’s infused with bashed-up cardamom pods.

These brownies are swirled with cajeta, which is made from goat’s milk and a cousin to dulce de leche—it’s sticky, luscious, and sweet.

This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.

Coffee (frozen in ice cube form) mingles with the expressive gin and plays gracefully with the orange garnish, the classic finishing flourish to a traditional negroni.

The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.

When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.

The most important part of this melon parfait is the melon jelly made from Piel de Sapo—an intensely fragrant melon—but you can use a similar green or orange melon instead.

What could we possibly add to the pantheon of mac and cheese knowledge that’s been built and tested within an inch of its life? How about a blender?

An American institution draped in bittersweet chocolate, the Boston cream pie is a cake with a curious name.

Potatoes and aioli are a match made in heaven, but fried herbs, capers, and cornichons take these crispy potato skins to the next level.

This meatloaf skips the classic ketchup and onion and instead gets its flavor from Italian sausage, grated garlic, Parmesan, and mozzarella.