Cookbooks

Luminously orange, topped with evaporated milk, and light as a feather, mango pudding is a star of the dim sum dessert trolley for good reason.

Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

Although it calls for pork belly, bacon, and chorizo, any cut of pork can be used in this recipe based on a traditional paella from days gone by.

Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

Skip the muddling and grab the blender to make this frozen riff on a mojito.

A batch of homemade chocolate chip scones has the power to turn any regular morning into a special occasion.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

This elegant dessert relies on the energizing powers of coffee and chocolate—balanced with the richness of cream—to liven up the mood.

The spiral is a good starting point for you to test the waters with these German-influenced cookies, but feel free to vary their patterns and shapes to your liking.

What do you get when you combine a Pimm’s cup and a shandy? The ultimate easy-drinking refresher.

With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.

The carrot pie combines the joys of autumn spices with the sweet nuttiness of the carrot, and the result is far more than the sum of its parts.

These cakey chocolate cookies are made with mashed potatoes and melted unsweetened chocolate.