Cookbooks

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Yes, brownies can—and should—be made with white chocolate.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

A festive eggplant dish great for gatherings.

This crunchy, creamy salad has everything you want for a cookout.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

These cookies are gently sweetened and perfect with a cup of tea.

A plush olive oil cake swirled with tangy passion fruit curd.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Chewy noodles, tinned fish, and hardy greens in an umami broth.