Cookbooks
Triple Charlotte Russe
This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.
The Ultimate Turkey Dinner Leftovers Soup
When you've got mashed potatoes, carrots, and roast turkey leftovers, it's easy to add a little cream and broth to make something entirely new.
Bring Roman-Jewish Cuisine to The Table With This New Cookbook
In her new cookbook, Leah Koenig shares recipes for classic Roman-Jewish dishes, including fried artichokes, a spinach (and raisin!) frittata, and sweet almond cookies.
Black Garlic Chocolate Chip Cookies
When garlic is kept at low heat over a period of weeks, its flavor becomes subtle and surprisingly sweet, and it plays very well with chocolate.
Find Your Next Impressive Dessert in Matt Adlard’s New Baking Book
You’ll offer to bring dessert to every dinner party once you’ve paged through this inspiring cookbook.
Roasted Strawberry Crème Brûlée
Crème brûlée is the perfect dessert to highlight the flavor of vanilla bean, and the strawberries act as a hidden little surprise when you crack the top.
Triple Chocolate Brownie Fingers
This sneakily easy but elegant dessert comes together by dipping brownies in a chocolate glaze and then piping a whipped chocolate ganache on top.
Lemon Poppy Seed Traybake
As good as this lemon cake is, it’s the tangy icing that finishes it off perfectly. The cake holds up well in the fridge, so you can prepare it in advance.
Abambar
Rome’s Libyan Jews press flourless amaretti cookie dough into rounds before topping with almonds, but you could also pipe it into swirls and bake until crisp and chewy.
Spinach Frittata With Raisins and Pine Nuts
Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.
Grilled Swiss Chard and Zucchini With Raspberry-Macerated Onions
The dramatic red raspberry-macerated onions are lovely with chard and zucchini, but you can also serve them with grilled chicken or even charcuterie.
Your Best Dinner Party Menus of 2023 Will Come From This New Cookbook
Amy Thielen’s new book is all about cozy, radically casual gatherings that balance extravagance with thrift.
Cast Iron Garlic Shrimp With Chorizo and Green Olives
This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.
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Does Chili Crisp Go With Everything? This Author Thinks So
A new book by James Park makes the case that bucatini and ice cream alike could benefit from a drizzle of spicy red oil.
Spicy Garlicky Corn Cheese Ciabatta
Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.
Nightshade Confit
Eggplant, zucchini, and peppers take a long, slow bath in lots of olive oil, becoming meltingly tender in the pan and getting even better the following day.
Olive Oil Thumbprints With Lemon Curd
Adding a healthy glug of olive oil to shortbread dough causes what are already tender cookies to dissolve into crumbs in your mouth.
Chili Crisp Panzanella
Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.
Chili Crisp Bucatini
The addition of chili crisp transforms this carbonara into a delicious cycle of flavors: rich and luscious, peppery and spicy, and then sharp and salty.
Chess Pie
Easy to make and impossible to forget, this classic dessert combines a buttery pie crust with luscious, tangy custard.