Cookbooks

Add these seasoned peanuts to your som tum.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

In this recipe, pineapple makes a fantastic marinade that caramelizes on the grill to create a tasty crust on chicken breast.

The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.

In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa “sandal sole” that provides the base for velvety black beans, crumbled queso fresco, and chipotle salsa.

This recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

This yeasty, coarse-textured breakfast loaf makes the best toast ever. Slather it with jam or turn it into an egg sandwich.

My parents lived in Florida for decades and they vacationed there for decades before that. I don’t think there was ever a time when we kids were young that they didn’t come back with boxes of chocolate-coated coconut patties. I’m sure the coconut filling was supposed to be soft and chewy, as in a Mounds bar, but it was always a little dry (sorry to tell you now, Mom). Yet the candies still hold a sweet spot in my memory, and I thought of them when I started to make a Key lime pie.

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.

This easy recipe skips the yeast in favor of baking powder and baking soda to create soft, pillowy, flawlessly sweet wheels that get topped with a tangy buttermilk glaze.

Jarred marinated artichokes get breaded and deep-fried until they’re golden brown and crispy—then piled onto a sandwich with tangy pickles, crunchy cabbage slaw, and an herby jalapeño ranch.

This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

These superlative oatmeal cookies skip the raisins and use Medjool dates instead. Once chopped, become nearly indistinguishable from the buttery, caramel-rich flavor of the chewy cookie.

This is a great last-minute dinner.

This Jalapeño Ranch is gonna kick up all kinds of taco creations and take veggies and dip to a new level in your life.

Qiāng bǐng is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove.

This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.