Cooking

I am totally obsessed with this cookbook. I don’t usually like to cook with recipes, but Clark’s instructions and ingredient lists  are both exciting and manageable. I’ve tried several dishes from various sections and I have yet to be disappointed. This book truly has something for everyone! - Jade

We are super excited about this vibrant new cookbook from the chef of the San Francisco restaurant Nopalito, known for its delicious Mexican food. “What a thoughtful, inviting book [filled with] page after page of beautiful, soul-satisfying dishes. These recipes were born from the real food of Mexico, then coaxed into a San Francisco existence at Nopalito under the guiding hand of Gonzalo Guzmán. As you read through the jam-packed salsas chapter, you’ll find your heart beating faster and faster: so many flavors and textures, so much joy to be had!” —Rick Bayless

Dinner time? In New York Times food columnist Melissa Clark’s new book, there’s a section for practically every protein imaginable (from seafood to chicken, beans to seitan) and a recipe for the very best version of all of your favorites. With beautiful photography and a comprehensive table of contents, it is full of options and ideas. Whatever you feel like cooking, Clark has you covered. - Megan

“There are no two names more lovingly synonymous with barbecue scripture than Mike Mills and Amy Mills, the dynamic father-daughter duo out of Murphysboro, Illinois, whose new barbecue bible Praise the Lard is sure to become gospel to aspiring pitmasters and home smokers alike. Mike understands instinctively that barbecue—with all its ritual and tradition—is the very essence of hospitality. Whether you’re a seasoned pro or new to the pit, Mike and Amy patiently walk you through the process from whole hog to the very last fixin’, peppering in plenty of personality and helpful tips along the way.” —Danny Meyer

Vibrant India presents a refreshing take on vegetarian Indian cuisine, with chapters on breakfast, stir-frys, sweets, and drinks. Each recipe is accompanied by its translated name and a story or anecdote to give it personal or cultural context, making the book fun to flip through to learn about South Indian food culture. If, after browsing the many seasonal recipes, you aren’t sure where to start, look at the back of the book for a starter grocery list and tips on meal planning. - Megan

Is there a category of vegetables more diverse than greens? From bitter to sweet, cooked to raw, there are greens for every palate and, best of all, varieties that are in season throughout the year. The Book of Greens features 40 types—from arugula to watercress—and provides seriously delicious recipes (as well as prep and storage solutions) for each. I love how Louis encourages home cooks to get creative with familiar and less-familiar greens by using flavors and techniques from around the world. - S.B.

Want salad for dinner but lacking inspiration about it? Enter Food52! They know you don’t need a recipe to make a salad, but they also know that everyone could use a compendium of fresh (pun intended) ideas. Caesar-Style Kale Salad with Roasted Onions? Yes, please! Grilled Mushroom and Fig Salad? I’ll have seconds! Thanks to Mighty Salads, you can skip the Hidden Valley, forget about the iceberg, and have salad for dinner any day of the year. - Megan

If you’re reading this, chances are you’re already a fan of Lucky Peach, the quarterly punk-rock mash-up of literature, creative nonfiction, journalism, and food writing originally published by McSweeney’s. This is an issue on steroids, giving just what it advertises. Egg science, history, cultural exploration, stories, and of course recipes from all over the world, from the simple to the sublime, each with an explanation of its origin and ideal form. Delicious and engrossing. - Jocelyn

When I say I’m a terrible cook, I want you to understand just what I mean. Sometimes I have nightmares about being on Hell’s Kitchen with Gordon Ramsay yelling at me because I certainly don’t deserve to be there. (I’m a baker, not a cook.) But this cookbook gave me the courage to set aside the measuring cups and timers to actually try cooking something delicious. Nosrat’s decision to use illustrations rather than photographs reminds us that food doesn’t have to look perfect to be perfect. - Ivy

This debut cookbook from chef and farmer Joshua McFadden (Momofuku, Blue Hill) is earning rave reviews. “McFadden shows how seasonal produce can be downright thrilling…. Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons.’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.” - Sunset