I’ve been a fan of Chef Renee Erickson since her first book, A boat, a whale and a walrusPublished in 2014. (He has since published escapea collection of recipes inspired by her favorite places around the world.) If you’re ever in Seattle, don’t miss the meal. One of his restaurantsBut if Seattle isn’t in the cards anytime soon, Erickson recently released another book that shares his bright perspective, Sunlight and breadcrumbs. It’s full of simple, wonderful recipes. I first made Mayo Salad Roast Salmon for a family dinner. Next on my list is Charred Cauliflower with Stilton and Dates. Oh, and the whole chapter on anchovies (esp Melted Anchovy Toast). Unlike Erikson’s other books, this is a meditation on how to stay connected to your creative side as an adult—a feat that feels more important to me than ever. With the author’s paintings in between her recipes, the entire collection inspires me to have fun in the kitchen (and get back to learning the piano). Emma Leperrock, Associate Director of Cooking
Christina Tosi, founder of Milk Bar, started it. Back Club At the height of the COVID-19 pandemic, offering a live class to my millions of Instagram followers every day at 2pm, being a fan of Tosi’s work, I tune in every day, often just to watch. Her positive energy and lightness shone through the screen. Pure comfort in tough times. In November, came out with Tosi Back Club, A book full of festive and fun recipes. I jumped into making Frosted Gingersnaps (a cookie I used to sneak out of the cupboard as a kid). The spiced cookie was straightforward, and required no mixer or resting time. Yes, they’re a holiday cookie, but I’ll eat them any day of the year. – Kelly Jenke, Director, Culinary Productions
I don’t know why I never thought of making S’mores with ice cream cones instead of graham crackers, but now that I know how awesome they are, consider me a convert. The stuff is so fun, no side spillage, everything is a joy to eat. This is one of editor Margaret Abbey’s few sweet recipes. You have to eat.– which is a cookbook, yes, but it’s also a pep talk from a compassionate and smart friend who wants you to take care of yourself. Her recipes are all in writing, as if she’s standing in your kitchen and gently talking you through each easy step. Abby gives you all the details you need to create something nourishing, without any hard-and-fast rules. Many recipes follow the “roll your own” method, inviting you to roll some dice and let fate decide the ingredients for your smoothie or casserole or bean salad today. It’s a generous book that I can’t wait to cook with, no matter what my mood. –Kelsey Jane Youngman, Senior Service Editor
Baking bread can be a daunting endeavor. Most people, including me, see it as a waste of time. And you have to go into rigor with measurements and terminology. New book by renowned baker Melissa Weller Very good bread Does a wonderful job of making it all accessible. She breaks down key information and provides a variety of recipes depending on your skill level. Faster recipes like Flatbreads, Fermented Rolls And Flour tortillas Thoughtfully balanced with heavy lifters that dive deep into sourness. I recently took my first stab at homemade sourdough bagels. Not a quick-to-eat dish, of course—you’ll need a functional sauerkraut starter (I got one from a friend) and prep time (about 24 hours). I prepared Saturday morning, kneaded the dough in the evening, and baked it Sunday morning. But wow, was it worth it? The bagels were crispy on the outside, soft and chewy on the inside, and made for a very impressive treat for the guests. If bread intimidates you but you’re interested in learning, this should be your first stop. – Mallory Santoki, food prep
I’m a firm believer that food is magic and that cookbooks are essentially spell books, so I love the way Chef Melissa Jane Madara’s cookbook, A witch’s feastmakes this concept literal. Whether you dream of being an aunt who teaches magic to the kids as they grow up, or are the type of person who reads your co-star’s horoscope on a daily basis (even if it means nothing), You will find something to be excited about. About in this tome. The book is divided into complete dinner menus for solstices, equinoxes, moon phases, and zodiac signs. I was especially excited to make the New Moon Feast, which includes kale salad with black garlic and hazelnuts, five-spice sautéed mushrooms, and a super-vibey chocolate poppyseed cake. This phase is about embracing darkness and introspection, and I liked the twist of symbolically looking inward while sharing a meal with friends. The entire treat takes less than three hours to prepare and bake, and the cake is a subtle showstopper. I can’t wait to cook every lunar phase feast, and cast some food spells (like cold and flu season-preventing chicken foot soup) along the way. – Carina Finn, Commerce Editor
Entrepreneur Camilla Marks has long been an advocate of sustainable cooking methods between her zero-waste restaurant West~Born (which sadly closed during the pandemic) and Pantry staple brand Her new cookbook of the same name My regenerative kitchen A natural extension of that mission is accessible plant-based recipes steeped in upcycled and regeneratively sourced ingredients. There’s an avocado margarita where frozen avocado pits stand in for ice cubes, and a tempura template for using up vegetable scraps. I made mashed sweet potatoes topped with brown butter miso, herbs and crème fraîche. Like the veggie-forward dishes in the book, this one is nutritious enough to stand on its own as a meal. Some recipes can introduce you to ingredients you don’t already have in your pantry (eg Millet or eincorn wheat berries for me). But with any new addition, you’ll find yourself throwing less. Radish leavescarrot tops, or nearly ripe fruit. – Kate Cassin, Manager, Editorial Operations
I look at recipes for inspiration, not step-by-step instructions. An unexpected ingredient pairing, or a simple idea with a big impact, brings me the greatest joy. It’s a passion that food stylist and author Susie Theodorou has successfully embraced. The No-Cook CookbookComfort food that turns off the stove. I made this Kimchi Chicken Wedge Salad in under 10 minutes with rotisserie chicken and a quick, Kimchi Fortified Blender Dressing. The sardine platter is also a regular weeknight meal for my family — with tons of fish, pickles, bread, chips, and a creamy spread (even if that means just butter). Coco Chanel said something about looking in the mirror and removing an accessory before leaving the house, but Theodore seems to be able to modify a recipe down to a surprisingly few ingredients without sacrificing anything. . – Chris Morocco, Food Director
I flagged less than 17 recipes sugarcanea book of Filipino-American desserts by content creator Arlen Osborne. But I’ll be honest, I was stingy. After making Ube Milk CrinklesI cooked a Pineapple PieA staple of Filipino bakeries. It’s made in a quarter sheet pan (read: great for a crowd) and sports a buttery top and bottom crust made with baking powder, which gives the crust a little extra lift. The filling consists of pureed fruit, egg yolks, and butter infused with orange zest – sunnier than anything I’ve tasted in years. A dusting of turbinado sugar gives the top of the pie a glossy sheen and a crunchy crunch that lasts even after days in the fridge. Another piece? Don’t mind if I do. Joe Sevier, Senior SEO Editor, Cooking
