Cookbooks

This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Serve a thick slice for breakfast or an afternoon pick-me-up.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

This side dish is flavorful enough to also serve as a main course.

This Yemeni spice mixture transforms everything it touches into gold.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.