3 Must-Try Shanghainese Recipes From The New Cookbook, My Shanghai
Food photographer and blogger Betty Liu launched her debut cookbook dedicated to the culinary traditions of Shanghai.
4 Middle Eastern-Inspired Recipes From Top Chef Canada Host Eden Grinshpan
The food expert serves up big flavors in her debut cookbook, Eating Out Loud.
3 Versatile Vegetarian Dishes From Chef Eric Ripert’s Debut Cookbook
Vegetable Simple has 110 plant-based recipes that are easy for any home cook to make!
3 Gourmet Recipes From The New Cookbook, Home Farm Cooking
This tome is split into seasons with menus for each one!
Stir-Fried Flat Rice Noodles With Sweet Soy Sauce
Loaded with veggies and tofu, this vegetarian dish is a must-try!
Grilled Chicken Satay Skewers
Begin your three-course meals with this famous Thai appetizer!
3 Northern Thai Dishes From Chef Nuit Regular’s Debut Cookbook
"For me, Northern Thai cooking has always been a journey," says Nuit.
3 Fuss-Free Sheet Pan Recipes From Ricardo Larrivée’s New Cookbook!
Take the stress out of weeknight cooking!
Ricardo Larrivee’s Asparagus Quiche
Better than a pie dish, a sheet pan lets you use the whole asparagus. Pretty...and delicious!
Ricardo Larrivée’s Paella
This classic seafood dish is a hearty and filling dinner in just one pan.
Ricardo Larrivée’s Giant Chocolate Chip Cookie
This sweet recipe makes ooey-gooey soft cookies which you can cut into 24 (or just carve out a giant one for yourself!).
Trish Magwood Shows Off Her Renovated Kitchen & Shares 7 New Recipes!
Her latest cookbook, My New Table, comes out in fall 2021.
Taste The Flavors Of The World With The New Cookbook, Diala’s Kitchen
Canadian food and travel writer Diala Canelo is inspired by fresh ingredients, bold flavors and healthy eats from around the globe.
3 Vegetarian Recipes From Yotam Ottolenghi’s Brand New Cookbook
Featuring stunning photography and more than 100 vegetarian recipes, this is a must-have for your cookbook library.
Melissa Clark Shows You How To Bring The Flavors Of France To Your Table
"The merging of French food with the food I grew up eating in Brooklyn is the foundation of how I approach cooking," says The New York Times columnist.