Cookbooks

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.

Apples drizzled with caramel sauce and a sprinkle of fleur de sel combine to satisfy those salty-sweet cravings in this salted caramel apple pie recipe.

This recipe produces super-tender, flaky crust that will give you bragging rights.

Croissant croutons are way, way better than any other croutons you've tried.

A clementine’s sweet tartness and the rich flavor of chocolate make for a lovely pairing in this cake.

Rolled oats and flaked coconut come together to make a soft, chewy cookie with lots of flavor.

A baked take on the doughnut-shop classic, these jelly-filled muffins make everyone giddy.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.

The addition of cardamom gives this classic coffee cake a flavorful and unexpected zing

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

This satisfying snack mix comes together easily, especially when you’ve saved some of your leftover biscuits to make it.

For this buttery biscuit recipe, you fold and stack the dough to create the flaky layers.