Cookbooks

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

The secret to soft and sweet eggplant? Toss it in the microwave.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

In this brunch pastry, muffins meet croissants: Cruffins are flaky, extravagant morning treats worth all the effort.

This recipe skips the butter in a block, and instead lets you spread room-temperature butter over the surface of the dough.

This version jacks up the gin quotient to keep the sweetness in check, while the splash of water softens the classic cocktail's boozy edges.

The warmth and gentle smoke of the campfire transforms these marinated olives into the stone fruit they are—juicy, savory, and deliriously fresh.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.

With sesame seeds, pecans, orange pieces, poppy seeds, and chocolate, these breakfast cookies really do have it all.

This lemon meringue bread gets better the longer it sits—on days two and three it really shines.

The warm spices in this cookie are always welcome in the cool winter months, but still hit the spot in the heat of the summer.

Flaky pie crust meets rich chocolate filling in these handheld French silk pie bars.

Milk bread dough is the secret to these pretzels' extra soft texture.

Freeze-dried raspberries boost the flavor of these raspberry cookies, which are made with a touch of toasty rye flour.

These lemon oat bars are a great make ahead dessert, perfect for holidays, gatherings, or just afternoon snacking.