Cookbooks

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.

Hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.

Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island.

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles. 

This sherry-Cynar Negroni riff was created by bartender Dan Greenbaum at The Beagle in New York City.

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

To create the fluffiest, most pillowy Buss Up Shut, Ramin Ganeshram took a deep dive into the version she’d included in her cookbook, Sweet Hands. Here, she shares a few tips for making great roti.

This vibrantly colored mango curry is authentically Keralan, and one we’d typically pair with a fish curry and accompany with rice.

Cube your salmon and roast it at high heat for a perfectly charred exterior and tender, flaky interior. The creamy marinade in this recipe brings flavor, while also keeping the salmon moist.

If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing. 

Tomato brown butter is the deeply savory—and slightly sweet—result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.

When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!

Onions are the base—the very foundation—of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.

Adding sweetened condensed milk to the crust gives this cake a candy-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it. It’s so refreshing on a hot day.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.