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.
By Dan Pelosi
Gimlet
Once prescribed as a medicinal tonic to sailors in the British Royal Navy, this classic cocktail stands the test of time.
By Jason Kosmas and Dushan Zaric
Lime Cordial
Homemade lime cordial brightens everything from gimlets to N/A cocktails and beyond.
By Jason Kosmas and Dushan Zaric
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.
By Amanda Schuster
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.
By Amanda Schuster
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.
By Al Sotack
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.
By Amanda Schuster
Hot Gin and Tonic
The Hot Gin and Tonic is exactly as it sounds, the ever-popular cocktail-hour refresher retrofitted into toddy form.
By Amanda Schuster
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.
By Carly Westerfield
Salmon Strudel
Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.
By Eric Ripert
Poached Halibut With Warm Herb Vinaigrette
Poaching halibut allows you to treat the fish gently and avoid overcooking.
By Eric Ripert
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.
By Eric Ripert
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.
By Thomas Keller
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.
By Anna Hezel
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.
By Anikah Shaokat
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.
By Helen Lê
Chili Jam
This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.
By Helen Lê
Vegan Pho
A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.
By Helen Lê
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.
By Anikah Shaokat
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.
By Kat Chen