Cookbooks & Food Writing

James Beard award winner Joshua McFadden’s previous book, Six Seasons, was a game-changer in vegetable cookery, and he brings that same inventiveness to the world of whole grains in his new book. He shows how to maximize the flavor and texture of grains, and has recipes for using them in savory and sweet dishes (such as Meat Loaf with Barley and Mushrooms and Peanut Butter–Barley Cookies). More than two hundred recipes for salads, soups, pastas, grain bowls, pizzas, bread, and more showcase McFadden’s creativity and grains’ infinite possibilities.—S.B. 

David Chang doesn’t do anything traditionally. Cooking at Home is a great addition for anyone cooking for a household, with its easy, versatile recipes designed for multiple mouths and week-long leftover adaptation. But it is also a philosophical treatise, a Lucky Peach–esque assemblage of articles, and an extremely entertaining (and enlightening!) discourse between Chang and Priya Krishna, page to page, on taste, technique, gastronomical identity, and how hard it is to write a cookbook with David Chang. Fun and delicious.—Jocelyn

This beautiful new book celebrates pasta’s limitless variations—including its shapes, sauces, and fillings—with illustrated step-by-step instructions on making pasta by hand, as well as more than a hundred recipes. The authors’ passion for their subject is apparent on every page and the dishes—from Spaghetti with Lemon, Pine Nuts, and Parmigiano to Potato and Creme Fraiche–Filled Ravioli with Garlic and Rosemary—are incredibly enticing. This is a gorgeous, mouthwatering collection that any pasta lover will savor.—S.B.

Attorney and TikTok sensation Joanne Lee Molinaro finally graces us with a collection of her brilliant recipes, inspired by her Omma (mom). This gorgeous cookbook features vegan recipes ranging from classics like kimbap and egg rolls to crunchy garlic “wings” and power bowls, not to mention a whole chapter of various kimchi recipes and all the essentials, including “fish” sauce, BBQ sauce, and gochujang dressing. Healthy, delicious, spicy, and all vegan!—Jess

As an amateur baker, I’ve oft dreamed of winning an American version of The Great British Baking Show. Now, imagine being the very first winner and…the show gets cancelled before anyone finds out. That’s what happened to Vallery Lomas, but it didn’t stop her from turning lemons into lemon chiffon cake. Drawing on her Southern roots, Lomas has written a cookbook for bakers of all stripes and levels. I particularly appreciated the small, surprising tips with each recipe (don’t twist the biscuit cutter!). —Ivy 

Stanley Tucci was born and raised in upstate New York by Italian American parents and their extended family, in a household in which food played a central role. His mother was an accomplished home cook, and he conveys an intense nostalgia for the meals of his childhood. Determined to pass his love of cooking and food in general along to his children and share it with his loved ones, Tucci makes dinner for his family whenever he can and loves to host dinner parties for his friends. His recent battle with oral cancer—which left him without a sense of taste for two years—has only deepened his appreciation for a good meal. Packed with amusing anecdotes and peppered throughout with mouth-watering recipes, Tucci’s memoir will delight fans of his films and food aficionados alike.  —Jade

Full of mouthwatering pastas and perfect risottos that use fresh ingredients like olives, garlic, and fresh herbs, this is a comprehensive bible on Mediterranean cuisine, written by a culinary legend. With gorgeous photos and classic recipes like salmon tartare and bouillabaisse, this is both a travel book and a lesson on the history of the food. I have so many new ways of preparing chicken, and you have to try the Spicy Roasted Carrot Salad!—Jason

Calling all bartenders, both professional and amateur! In Welcome Home, the founders of Death & Co. give an expert class on creating cocktails and understanding the mindset and habits that make them great. I really enjoyed the pieces where they write about creating a positive work culture, as well as the suggestions for tastings to do at home (or with friends) to refine and expand one’s palate. As complex and delightful as any of their cocktails, this one is sure to please.—Jax

Need a healthy, delicious, and fast meal prep? This is the perfect go-to for any hangry athlete, busy parent, or new meal-prepper. Shalene's vibrant, easy Lemon Miso Dressing and Thai Quinoa Salad quickly became my lunchtime staples. Each recipe is designed to last in the fridge and keep you satisfied throughout the day. A must-have for tasty and nutritious plates, quick crowd pleasers, and mid-week meals. - Charlotte

We’re stuck on a desert island with minimal pantry ingredients, basic cooking skills, little time, and one cookbook. What cookbook do we bring? 

Obviously, Smitten Kitchen Every Day—I can’t live without the “bake-sale winning-est gooey oat bars” on page 235. Smitten Kitchen Every Day has a recipe for any cooking level, picky eaters, “throw it together” dinner nights, and dessert connoisseurs. This is my go-to “I need to make something that looks presentable but I forgot to go to get groceries and I’m exhausted” cookbook. My copy is dog-earred, annotated, and stained—a testament that I’m smitten with Deb Perelman’s unparalleled every day recipes. - Charlotte