Winter Newsletter 2022 Cookbooks & Food Writing

Perelman excels at making accessible-but-interesting dishes that are delicious and satisfying. Her goal with her Smitten Kitchen blog has always been to create “recipes worth repeating” and although many of us believe she has already accomplished that (my stained and spattered copies of her first two books are testaments), it is the stated aim of her new book as well. And what a great collection it is! Standouts include Carrot Tarte Tatin, Crispy Oven-Pulled Pork, Fettuccine with White Ragú, Thick Molasses Spice Cookie, and Better-Than-Classic Pound Cake. No doubt, it’s a keeper.

—S.B.

California chef Tanya Holland (Brown Sugar Kitchen), showcases her inventive take on modern soul food and comfort classics in her fantastic new book. Local, sustainable, seasonal ingredients shine in dishes like Zucchini-Scallion Waffles with Toasted Pecan Romesco. Holland intersperses the recipes with stories about the African American migration from the Deep South to the West Coast. “The mix of personality, regional flavors, and history make for a winning combination.” —Publishers Weekly, starred review. 
—S.B.

This is one of the most beautiful cookbooks I’ve seen. There are so many gorgeous photos illustrating the tantalizing and accessible recipes you can make! Follow Frankie Gaw’s personal narrative while you make the perfect Red Pepper Scallion Pancakes (my personal favorite) for your next get-together, or maybe learn a new way to fold a dumpling. First Generation covers so many aspects of cooking—not just the ingredients, but the stories we create while using them.  —MJ

My daughter is 8 and recently decided to become a vegetarian, which, even in veg-friendly Santa Cruz, has created some interesting culinary conundrums. We recently discovered El Cantaro, a vegetarian/vegan taqueria in Monterey, and have been hooked on trying to recreate the same depth of flavors at home. This cookbook gave us several great tips and recipes to help build flavorful dishes and have since incorporated several into our weekly routine. Highly recommended! 
—ED

I have been eagerly awaiting this debut cookbook from Maisonet, the first Puerto Rican food columnist in the US, and am thrilled that her bold (and often funny) voice is undiminished in Diasporican. As forces have dispersed generations of Puerto Ricans, food remains a vital thread—a connection that Maisonet explores through history, memory, and recipes. The result is a collection of delicious traditional dishes (with Taino, African, and Spanish influences) like Arroz con Gandules, pasteles, and the essential sofrito, as well as those that (by necessity or impact) incorporate ingredients from the diaspora. “A delicious journey through purpose, place, and the power of food.” —José Andrés.

—S.B.

I love the heck out of Melissa Clark’s recipes in the New York Times, mostly because they are uniquely unfussy. So I was thrilled to learn she has a new book coming out, this one on one-pan meals. Yes, please! Clark has such a skill for making it easy for home cooks to create five-star meals without having to buy a million weird ingredients or dirtying tons of bowls unnecessarily. She’s my go-to on weeknights and any night I’m looking for something delicious and homey. Enjoy!

—JAX

I have dreamt of eating at Via Carota for years, but now have the beloved Greenwich Village restaurant's glorious new cookbook to satiate me. Simple and colorful Italian dishes take us through the seasons, including a lovely Insalata di Cocomero (watermelon, red onions, and mint) for summer and Fagioli all’Uccelletto (cannellini with sage, tomato, and sausage) for fall. A very special book that I imagine I’ll be cooking from for years.  —S.B.

Are you, or someone you know, a new cook who is hoping to learn to make those key dishes all the other cooks in your life seem to come up with so effortlessly? This is the book for you! Great pictures, engaging stories, and helpful hints abound. I think one of the funnest parts of learning to cook is finding out about the context and culture of food, and this book is the perfect introduction to it. Oh, and the Green Goddess dip is amazing.
—JAX

I was completely captivated by this beautiful book—a deep dive into the history and science behind masa, the dough produced from stone-ground corn which is transformed into tortillas, tostadas, and so much more. Gaviria’s pursuit of flavorful corn began in 2014 and took him to Oaxaca, where he connected with farmers who have been growing high-quality, heirloom varieties for generations. With Masa, he shares the history, cooking processes, and recipes (including waffles!) of this versatile staple ingredient. A terrific and definitive guide. 
—S.B.

Ina Garten—also known as the Barefoot Contessa—is a household name across generations, and with good reason: Her recipes are easy-to-follow, delicious crowd pleasers. Her latest cookbook contains everyday go-to recipes that she turns to time and again. Garten dreamt up the theme for this cookbook during the pandemic, when she spent all her time at home and cooked dinner every single night. This practical cookbook includes lots of helpful tips for meal prepping, repurposing leftovers, and just generally simplifying dinner without sacrificing on flavor. 
—JADE