Cookbooks

This star of this springtime spritz is an easy homemade rhubarb syrup.

This eggy breakfast bake is big enough to share.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

This brioche recipe makes an ethereal loaf that’s buttery and sweet.

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.

Trifle is not just a dessert—it can be eaten for breakfast, too.

A zesty tomato filling gives these parathas their pizza flavor.

Dry-roasting the lentils before cooking gives the dish a wonderful smoky, earthy fragrance.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Chapati is the everyday bread eaten by many families in India. Chapati flour is readily available in many South Asian grocery stores, but if you can’t find it, use sifted whole wheat flour.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

Pecans take on a lovely maple taste with caramel tones when toasted, so they're amazing in this nutty maple scone recipe.

Crystallized ginger adds spice to this brunch staple.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.

These soft, no-bake almond flour cookies called toots are popular for Nowruz.

Sabzi khordan translates to “herbs for eating,” so… just eat it.

Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.