Cookbooks

The spiral is a good starting point for you to test the waters with these German-influenced cookies, but feel free to vary their patterns and shapes to your liking.

What do you get when you combine a Pimm’s cup and a shandy? The ultimate easy-drinking refresher.

With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.

The carrot pie combines the joys of autumn spices with the sweet nuttiness of the carrot, and the result is far more than the sum of its parts.

These cakey chocolate cookies are made with mashed potatoes and melted unsweetened chocolate.

MSG brings a burst of umami into these five-spice nougat brownies.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense, tart flavor.

Our favorite thing about banoffee pie isn’t the bananas, toffee, or whipped cream. It’s that you can make it without turning on the oven.

This salad is refreshing and light, but bursting with punchy flavors of lemongrass and fish sauce, and the sweet, caramel tones of coconut sugar.

Tossed with the lemongrass dressing, the sweet-and-sour flavors swim into the cut edges of the smoky brussels sprouts.

Citrusy, perfumed, and utterly delicious, this lemongrass dressing works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

Serve these poached pears as a replacement for a traditional cheese course or as the first course of a meal.

A broken oven led to the creation of these grilled-nectarine-topped scones.

Goat cheese can easily swing sweet with the right fruit, so serve this alongside scones or poached pears.

While you can find them all over Texas, for some reason kolaches just taste better in a small hamlet called West settled by Czech immigrants.

The secret to these devil's food cupcakes is mixing natural cocoa powder with boiling water, which allows the flavor to bloom and adds moisture to the cake.

Eggplant and onion pieces are marinated in spiced, creamy yogurt before being grilled or broiled.