Cookbooks

Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

“Fried,” “Chicken” and “Sandwich”: three alluring enough words on their own; together, they promise pure, unbridled pleasure.

Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and iced with a yogurt glaze.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked. So if you can, get extra-ripe fruit from your nearest farmer for this pie. If you’re able to do so and the fruit is very sweet, cut down on the sugar, adding only 1/2 to ⅔ cup. But even supermarket fruit tastes great here, particularly if you let it ripen on the counter first. Grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.

It’s a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.

These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).

This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

This mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended. If you’re having a birthday party, use small cups instead of a baking dish for individually portioned treats!

Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.

Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.

Warm, spicy crust seeks peppy, tangy curd for meaningful conversation, foodie adventures, and romantic oven snuggles. Low-maintenance and easy to love.

These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.

Brush butternut squash with maple-chile oil before roasting, then top with a lemon-tahini dressing and herby quinoa.