Cookbooks

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

This lamb kofta works so well piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

The carrots melt into the broth of this comforting soup with meatballs.

These light, gluten-free salmon patties are perfect as an appetizer, weeknight dinner, or even breakfast—you can also use them to make salmon burgers.

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

This classic muffin recipe provides instructions for making many quick bread variations, including blueberry muffins, pecan muffins, bacon muffins, and more.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

Canned lentils are given star treatment when paired with caramelized onion aioli and crispy chile oil.

This creamy white chicken chili with beans and corn is a quick one-pot meal. Add avocado, cilantro, and tortilla chips and you have a crowd-pleasing dinner.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

A smoky, spicy broth makes sure every grain of rice in this vegan jambalaya is penetrated with flavor.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

A cousin of the Irish colcannon and English bubble and squeak, this mashed potato and cabbage dish is topped with cheese.

This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.