Cookbooks

Whether served simply with butter or with yogurt and almond-mint gremolata, ember-roasted sweet potatoes are a sweet, smoky delight.

Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

These pan-fried pork cracklin’s are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

This easy vanilla no-bake cheesecake is creamy, tangy, and requires just 15 minutes of active time. The best part? It’s practically a one-bowl project.

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

This impressive pastry, sometimes spelled Dobos torte, is among the most famous cakes from the Austro-­Hungarian Empire.

Grilled brownies—yes, that’s right. Brownies are simple to cook on a barbecue, and this recipe, warmed with a touch of ancho chile, is really easy.

This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.

Calling something the “world’s best cake” is quite a statement, but it’s not something taken lightly by Norwegians.

Bold cranberry mingles with bittersweet Cynar in this bitter and bubbly variation on the spritz cocktail.

Delicately apricotty, this easy spritz can be made with or without Aperol. 

Every café in Sweden has a version of kladdkaka, a luscious, under-baked chocolate cake.