Cookbooks

This slow-simmered Southern classic uses just six ingredients (including water) to create rich, timeless flavor. 

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. With this air-fryer fish fillet sandwich recipe, you can have both.

As appealing as an old-fashioned pecan pie but super simple with a press-in crust, this luscious pistachio tart is a nut lover’s dream dessert.

You know those little packs of roasted nori sheets? Along with a little touch of sugar, they make the perfect topping for popcorn.

This Manhattan gets its bright color and sweet pizazz from a little bit of maraschino cherry juice.

Inspired by Chinese savory egg custard, this flan steams on the stovetop for only 15 minutes, taking down the cooking time drastically.

This riff on pound cake subs out the plain ol’ butter for golden butter, or butter that is cooked just shy of brown butter.