Cookbooks

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

This pork belly burnt ends recipe calls for a three-step process that candies the pork belly by smoking, then rendering, and adding barbecue sauce at the end.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.

These gooey, blondie-like English toffee squares are grandmother-approved.

Easy, creamy, and dreamy, this banana milkshake gets a dash of warm spice to complement the real fruit flavor.

Put on your bobby socks and make this old-fashioned chocolate malt with just four ingredients.

The sparkling lime rickey is a simple, refreshing nonalcoholic drink, fit for a hot summer day.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

A savory loaf cake with broccoli florets running through the batter that look like little trees when sliced.

These almond cupcakes are gussied up with a cloud of apricot buttercream. Like sweet with salty, sweet with a little tang (here via sour cream) just works.

These strawberry-and-wine cupcakes are scented with fresh berries and a kiss of bubbly in both the cake and the frosting.

Toasted sesame oil may be great in savory dishes, but it’s even better when paired with sugar and white chocolate, like in these white chocolate brownies.

Green and frothy in appearance, this gin, lime, and absinthe cocktail is a whimsical warm-weather drink.

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

The secret to soft and sweet eggplant? Toss it in the microwave.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.