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Cookbooks

Rainbow Cookie Loaf Cake

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

Gimlet

Once prescribed as a medicinal tonic to sailors in the British Royal Navy, this classic cocktail stands the test of time.

Lime Cordial

Homemade lime cordial brightens everything from gimlets to N/A cocktails and beyond.

Buck Buck Mule

What distinguishes this ginger beer cocktail is the addition of fino sherry to dry out the other flavors, and cucumber juice for an additional layer of aromatics.

Fanciulli

The Fanciulli cocktail is a variation on the Perfect Manhattan—bourbon or rye, and a split of sweet and dry vermouth—that replaces the dry vermouth with Fernet-Branca.

22 Essential Cocktail Books Every Drinks Lover Should Own

Whether you want to brush up on bartending history or find your next signature cocktail, here’s how to build your library.

Cocoa Sbagliato

Although sbagliato is Italian for “mistake,” this take on the sparkling aperitivo has very deliberate intentions with its use of vanilla and cacao nibs.

Hot Gin and Tonic

The Hot Gin and Tonic is exactly as it sounds, the ever-popular cocktail-hour refresher retrofitted into toddy form.

Seafood Goes Simple in Eric Ripert’s Latest Cookbook

The chef’s new guide will have you cooking fillets with pro-level precision on a Tuesday.

Salmon Strudel

Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.

Poached Halibut With Warm Herb Vinaigrette

Poaching halibut allows you to treat the fish gently and avoid overcooking.

Salt Cod Fritters

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

Simple Roast Chicken

Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.

A New Cookbook Proves That West African Cooking Is About More Than the Recipes

Pierre Thiam’s latest book isn’t just about faithfully recreating dishes—it’s about finding generosity and joy in everyday cooking.

Plant-Based Vietnamese Cooking Takes Center Stage in This New Cookbook

Helen Lê puts a meat-free spin on pho, bánh xèo, bún bò Huế and numerous classics dishes from across the country. 

Vegan Bánh Mì

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

Chili Jam

This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.

Vegan Pho

A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.

This Book Proves That a Pot of Soup Is No One Hit Wonder

Shelly Westerhausen Worcel dreams up soups for every season and a million ways to reinvent leftovers.

This New Cookbook Is an Essential Guide Through Taiwan’s Culinary Landscape

Clarissa Wei’s book is an instant classic for anyone who appreciates popcorn chicken, vintage Tatung steamers, and a good pineapple cake.
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