Cookbooks

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

Among the easiest appetizers ever.

Making your own crusty loaves is surprisingly easy.

Serve with crusty bread to dip in the golden sauce.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

These brownies feature a delightful combo of warm spices, black tea, and strong coffee.

“No one complains about it being vegan because they can’t tell the difference.”

The creamy texture and rich flavor of this hand-whipped fudge prove the effort is worth it.

You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.

These soft butter cookies are made with mooncake molds, reminiscent of block print stamps from Jaipur.