Cookbooks

Buttery, fluffy, and golden brown, with the signature Parker House fold.

Our editors cooked through dozens of recipes—including tandoori chicken and Victoria sponge sheet cake—to find the season’s standout titles.

Coffee ice cream, bourbon fudge, toasted pecans, and an Oreo crust come together in this frozen pie worthy of any celebration.

With silky pumpkin filling and a beautifully flaky crust, this vegan pumpkin pie is a dessert everyone will love.

These chicken wings are as golden and crispy as can be—without the hassle of deep-frying.

This creamy white chicken chili with beans and corn is a quick one-pot meal. Add avocado, cilantro, and tortilla chips and you have a crowd-pleasing dinner.

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

These date-filled cookies—qrass bil-tamr—are a typical Ramadan sweet, offered to guests and snacked on during the night before the fast begins again at dawn.

Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.

A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.

This recipe adds a little cornstarch for a more delicate cookie that is also easier to pipe or push through a cookie press.

It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combination of textures matched with apple and honey flavors fused with gooey Brie never fails to please a crowd.

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.

Chunky apples, plus onion, thyme, and cider make this comforting dish especially appropriate for the holidays.

Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.

Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.

If you’re lucky, you’ll find mooncakes with an egg yolk or two, which means there’s more of the best part to share with your family.

This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. 

This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.

Chewy, flaky, rich paratha is always a crowd-pleaser.

If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.