Cookbooks

A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.

This savory oatmeal is packed full of vegetables and elevated with sesame oil and green onions. If you want an even heartier meal, serve with a soft-boiled or fried egg.

Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, these fried pork chops are a delicious anchor for an afternoon meal.

This soup is inspired by ginger-turmeric carrot-orange juice at the juice bar. You can swap in cream to make it richer, or coconut milk to make it vegan.

This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.

Use a fresh or smoked ham for this easy holiday ham recipe with brown sugar glaze.

The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.

This vegan root vegetable stew with peanut sauce is perfect for entertaining.

This brunch drink is made with tequila and leftover watermelon-tomato gazpacho.

These German-style cookies, which have a unique melt-in-your-mouth texture thanks to the addition of potato starch—a game-changer for cookies.

Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.

This colorful farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket.

Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.

This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.

A salty peanut butter-filled pretzel crust paired with a sweet, creamy peanut butter filling makes for an abundance of peanut butter delight.

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.