Cookbooks

This colorful farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket.

Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.

This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.

A salty peanut butter-filled pretzel crust paired with a sweet, creamy peanut butter filling makes for an abundance of peanut butter delight.

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.

These mac-and-cheese-stuffed jalapeño poppers can be prepped in advance and tossed in the oven shortly before the party starts for an easy-peasy-cheesy crowd-pleaser.

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.

This quintessential Haitian rice dish is named for the djon djon mushroom, which grows in the north of Haiti, but you can use djon djon bouillon cubes instead.

Try pastry chef Claudia Fleming’s all-time favorite chocolate chip cookies.

The combination of coconut, raspberry, and chocolate in these muffins tastes wonderful whether you’re using fresh raspberries in season or frozen raspberries.

A play on the familiar crispy rice treats, this sweet and chewy dessert with savory, nutty undertones was inspired by a cup of tahini-tinged hot chocolate.

In this pineapple crumble, the fruit works wonderfully with cinnamon and nutmeg, and the addition of sugar and butter creates a toffee-like base that’s delicious with a splash of rum.

Broken rice is an ingredient in many popular dishes around the world. You can make your own rice grits, or broken rice, in a blender or food processor.

As the name suggests, this no-churn ice cream cake is super-simple to put together: a crunchy biscuit base filled with vanilla ice cream and a blackberry ripple

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

These rich and tender matzo balls are cooked in homemade chicken stock that’s perfumed with parsnips, turnips, dill, and star anise.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.

If you want to add a little heat to this simple smoked feta tip, start by throwing in some chopped hot peppers or even your favorite hot sauce.