Cookbooks

Cognac gets stirred with tangy Champagne vinegar, sweet maple syrup, and aromatic vanilla extract for a cocktail that’s silky and potent, perfect for serving after a meal.

Potent, peppery whiskey mingles with a crisp touch of sherry vinegar, but the key to the perfect mix is a softening spoonful of maple syrup. The drink comes together silky and rich, with a lingering maple flavor that’s perfect for a cool evening.

It’s really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.

Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.

The salad works best with strips of Persian flatbread, but plain tortillas work just as well. The addition of golpar, with its citrusy aroma, really lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavor, so try and track some down if you can.

This lovely, simple dish is great to have in your fridge at all times. It adds a wonderful, distinctive flavor to any dish it accompanies.

Frozen fava beans make easy work of this fragrant rice dish, and you could also replace them with shelled lima beans or edamame instead.

In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.

Using both syrupy date molasses and pitted, sliced dates gives this dish rounded sweetness. It gets a dash of sourness from apple cider vinegar and some heat from cayenne.

This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.

Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs as wraps with lavash and crisp lettuce.

Quinoa and baked fish are well seasoned with tangy sumac, tart lime, and garlic in this Persian-inspired dinner.

A vegetarian version of khoresh, this braise inspired by the popular Persian dish is made with cremini mushrooms, which keep their shape and offer earthy flavor. Enjoy it over rice.

This recipe from Bryant Terry highlights the earthy taste and the toothsome texture of collards, and offsets the greens with tofu that’s been soaked in a Jamaican-inspired marinade.

This isn't really cassoulet, but it is very, very good! Cut into little bars as a pre-dinner bite or serve one toast per person alongside a crisp salad of bitter greens for lunch.

This recipe is a game-changer for people who think they don't like tofu. To get the right balance between moisture and texture, we provide three techniques for removing excess liquid.

These turkey burgers are my nod to the Mediterranean, packed with fresh herbs, lemon, and red onion.

For most drinkers of a certain age, Jägermeister is the unofficial source of many bad decisions. But here it acts as the base of a bone-warming drink that combines the herbal notes of the liqueur with apple brandy for a decidedly adult way to fortify oneself after a day out in the cold.

Making oat milk from scratch means creamier, richer, dairy-free milk for mixing into coffee. With this basic formula you can drink it plain, or flavor it however you like.

I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich.