If you have an Instant Pot, the modern pressure cooker that has spawned a generation of “Potheads,” you have extra space in your culinary library for all the Instant Pot cookbooks you’ll need. Authorized by the manufacturer, The Essential Instant Pot Cookbook is packed with time-tested recipes from all over the world. Try these momo…
Read More
There are plenty of things you can do to enjoy an entirely plant-based diet for less. This vegan burrito bowl will be an instant hit.
Read More
Rejuvenate your go-to dishes into impressive, photogenic masterpieces. This falafel smash will smash your idea of what a traditional falafel can be.
Read More
From Bangalore, India to Brooklyn, New York, culinary instructor and cookbook author Chitra Agrawal brings fresh Indian flavors to American homes everywhere. Her latest collection, Vibrant India, is filled with modern takes on classic preparations and techniques, and is a great guide to livening up your repertoire of global cuisine. This recipe is essentially a two-for-one.…
Read More
Food blogger Laura Wright has a new collection of vegan recipes out that will reinvigorate your entire cooking game, like these hearty tandoori portobellos.
Read More
Two ingredients are all you'll need to buy to cook your way though this new collection of pantry-heavy recipes from British writers and recipe developers Rosie Reynolds and Eve O'Sullivan. Keep your larder stocked, as any good home cook should, and get inspired to whip up a feast!Creamy and satisfying, the rice, crisp-skinned salmon and fragrant…
Read More
Don’t say “farm to table” unless you really mean it! For those who practice the age-old survival methods of foraging and hunting (now vastly more fun as a hobby than as a matter of life and death), there is food writer Susan L. Ebert’s new cookbook. If you’re looking to discover your inner outdoorsy side, pick a…
Read More
There's no easier way to get your fruits (and veggies) than by blending them up into a colorful, delicious smoothie. Pick up a copy of cook and food writer Jenna Helwig's new book, Smoothie-licious, and fire up that blender you know you don't use enough. I distinctly remember tasting cilantro for the first time as…
Read More
The Bordeaux-based chefs group AFAMÉS is headed up by journalist José Ruiz, who taps the organization for regionally influenced recipes and compiles them in a series of cookbooks. The latest, Foie Gras Sud-Ouest — 36 Recettes Inouïes de Chefs (incredible chefs’ recipes, roughly), features all sorts of delectable spins on the main ingredient, including this mouthwatering…
Read More
Chili, believe it or not, can spark some pretty heated debates. While some people are purists, the reality of chili is that it comes in many shades, varieties and names. Depending on where you live, it's going to be different. This recipe is not your standard on-top-of-cheese-fries fare, not that there's anything wrong with that.…
Read More
This citrus tofu salad recipe, courtesy of celebrated chef Kimmy Tang at Beverly Hills French-Vietnamese restaurant 9021PHO, is a perfect light, vegetarian lunch with tons of flavor. The dressing is great for any salad that could use a bright Asian twist, so make extra and keep it in the fridge for a week in case…
Read More
Ordinarily we'd pass the "quick and healthy" cookbook section in lieu of something with more cheese, but if you're going to cook light, better take a page out of Better Homes and Gardens. These grilled Jamaican jerk fish wraps are as attractive to behold as they are delicious. Meaty white fish such as flounder, cod…
Read More
We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this shu mai-style burger from Mark Bittman's The Minimalist For The Grill:…
Read More
Don't let the World Cup sneak up on you without a few recipes from My Rio de Janiero, by renowned cook and author Leticia Moreinos Schwartz. A follow-up to her first book, The Brazilian Kitchen, My Rio de Janiero explores the city's diverse cuisine by neighborhood. First up: a hearty and easy-to-make soup perfect for…
Read More
Blogger Wendy Polisi of CookingQuinoa is a master of the tiny little super-seed, which is why we were excited to receive a quinoa cooking book with recipes besides salads. Quinoa salad is awesome though. Particularly this one, which employs our favorite taco salad ingredients in a much healthier application. Reprinted with permission from The Gluten-Free…
Read More
We'd like to clear something up that's been bugging us for quite some time. Cilantro, coriander or both? Some facts: Cilantro is a fresh herb. All cilantro is coriander, but not all coriander is necessarily cilantro (yet). Coriander can refer to the herb itself or its whole or ground seed, which is commonly used as…
Read More
You can find salted, fried Marcona almonds, the flattish almonds from Spain, in many stores these days, but they’re not all great quality. Avoid overtoasted Marconas, which will be fairly dark, almost the color of a brown-paper bag, and oily, and choose nuts that are lightly tanned and just faintly glistening with oil. The Marconas…
Read More
Taco Bell has partnered with “celebrity chef" Lorena Garcia (a real Latin chef) to unveil the Cantina Bowl. This new option, which appears in other ads but not this one, seems to be a taco salad without any fried tortilla chips and no visible dressing. So basically it’s a bowl of taco condiments. De-licious. This…
Read More
At Falaknuma Palace in Hyderabad, India, they know a thing or two about making refreshing drinks for hot weather. No matter where you are, when the heat becomes unbearable, look to the Hyderabad Mojito to cool you down. The fresh combination of oranges, cilantro, and cool Sprite will lift you out of any hot-weather slump.…
Read More
I'm a big proponent of alternative pestos. As a matter of fact, I can't remember the last time I made pesto out of basil. It just seems like low-hanging fruit once you've got the hang of blending together parmesan cheese, pine nuts, garlic, olive oil and something. I relish a blank canvas. One of my…
Read More
Salsa verde might be the most popular salsa in Mexico, even more than red tomato–based Pico de Gallo. In Mexico, you rarely find Pico de Gallo in taquerías as a salsa — more often it is found served as a salad on the side. This green salsa is really easy to make and brings great…
Read More
Today, Vietnam's astoundingly delicious banh mi sandwich is for lunch. But since I've already sung its praises, I thought I'd put the old adage "a picture is worth a thousand sandwiches" to good use. I'm on Flickr's side — how do you not photograph a sandwich this beautiful even if you're not of the much-scorned…
Read More
It’s happened. I am officially a member of the society of those who, with astounding regularity, find themselves fondly reminiscing the good old days. Trouble is, they were the 1980s, not our most sophisticated decade. Microwaves were the modern kitchen’s savior and Tuna Helper’s sodium levels were never questioned. But in stark contrast, my own…
Read More
West Virginia's Smooth Ambler white whiskey serves as the base for this cool, sweet summertime drink. Whiskey from West Virginia? It's kind of a funny story...
Read More
We're using this chimichurri recipe with chicken, but this traditional combo of fresh herbs and garlic add vibrancy to beef, fish, and even a simple tomato-cucumber salad. If you've ever been to Buenos Aires or an Argentinian steakhouse, you'll know it as the delicious topper for grilled skirt steak (and we highly recommend using this…
Read More
Also known as pico de gallo, fresh raw tomato salsa is a great last-minute addition to any gathering because it requires minimal time, no cooking and almost no cleanup. If you can wield a knife, you can make salsa (and homemade tortilla chips, for that matter). We can't think of a better recipe to merit…
Read More