Cookbooks

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This is the street food fried rice of my childhood.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.

This quick cassoulet-inspired dinner uses ham and cannellini beans instead of the duck, sausage, and traditional flageolets.

Bartender Kyle Davidson created this bitter and fresh Cynar cocktail in 2008 at The Violet Hour.

This equal parts mezcal drink is beloved by everyone who tastes it.

The Jasmine is one of the earliest entries in the modern classic cocktail canon, coming just a couple of years after the creation of the cosmopolitan.

Making homemade whipped cream will transport you straight to Viennese café life, where fresh whipped cream is an essential daily treat.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

Cheesy baked potatoes au gratin is the perfect cold weather comfort food and makes a great side dish for any family dinner or holiday meal.

This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.