In this exceptional collection of plant-forward meals, chef Blair Warsham and his wife Carolyn Warsham, an acclaimed culinary writer, bring 90 original recipes designed to help families transition to healthier eating. With a focus on high-flavor recipes that are easily accessible for home cooks, the authors share their expertise for bringing more plants into every meal and extol a diet that’s rich with vegetables, fruits, beans, and whole grains.

Visually striking and delicious tasting, the recipes will appeal to a wide range of palates and include fresh twists on favorite foods like Green Forest Pizza, Lemon Agave Cheesecake, and Beet Poke, along with updated classics from ceviche to chilaquiles. This modern cookbook—from an omnivore who values eating plants in a way that doesn’t require drastic lifestyle changes—offers a turnkey solution for individuals and families who are curious about evolving their diets but don’t want to give up the dishes, and drinks, they love.

Life is busy, right? And the last thing you need when life gets in the way is complicated, time-consuming recipes that make it impossible to get dinner on the table. What you need is a cookbook that makes it easy to create simple, comforting meals, using everyday ingredients you already have in your kitchen. In The Tried & True Cookbook, Alyssa Rivers—also known as "The Recipe Critic" to her over 12 million loyal Facebook followers—gives you comforting recipes that are practical, family-friendly, and easy to make, often using appliances like the air fryer, slow cooker, and instant pot to help busy people make delicious meals. From weekday dinners that will satisfy even the pickiest eaters, to amazing appetizers, sides, salads, and desserts, there’s something for everyone. Many of the meals can be made in 30 minutes or less, and Alyssa adds her simple, practical touch to every recipe she makes.

For over a decade, Holly Nilsson’s website Spend with Pennies has been a go-to source for tried-and-true family recipes. In her debut cookbook, Holly shares deliciously comforting dinner recipes from fresh to cozy—as well as a few favorite desserts to end the meal on a sweet note.

Whether you’re looking for a quick weeknight meal, trying to figure out how to use that pound of ground beef in the freezer, or seeking a dish worthy of a dinner party, Everyday Comfort is here for you. These are recipes made for real life, designed to meet you where you are in the kitchen. With chapters like Weeknight Quick Fixes, Slow Down Sunday Suppers, and When All You Have Is Chicken, you'll never be left wondering what's for dinner.

Spend with Pennies fans will find 25 favorite recipes from the blog, such as Baked Chicken Spaghetti and The Best Ever Meatloaf, presented alongside over 90 brand-new recipes to put into the weekly rotation.

Whether you use a hand-crank machine, electric machine, extruder, or rolling pin and elbow grease, you can make incredible pasta from scratch using ATK's rigorously tested techniques. Then choose one of the delectable recipes to show off your impressive-every-time pasta to perfection. More than a dozen doughs: Pasta doughs made with eggs, semolina, whole grains, vegetables, and even gluten-free flours are proportioned for perfect results whether you're using a machine or not. Strand pasta: Spaghetti al Limone; Tagliatelle with Artichokes and Parmesan; Bucatini al Fuoco Hand-shaped pasta: Orecchiette with Broccoli Rabe and Sausage; Fileja with ’Nduja Tomato Sauce; Gnocchi with Fontina Sauce Stuffed pasta: Short Rib Agnolotti with Hazelnuts and Browned Butter; Butternut Squash–Filled Cappellacci; Cheese Ravioli with Pumpkin Cream Sauce Baked pasta: Lasagna Verde alla Bolognese; Wild Mushroom Lasagna.

Whip up fast and delicious one-pot meals that take full advantage of all your favorite appliances and everyday cookware. Good Housekeeping’s tested-til-perfect recipes plus appliance and equipment testing notes and care instructions make this the ultimate one-pot recipe collection.

Transform your weeknight cooking routine with satisfying recipes such as:
AIR FRYER Mediterranean Chicken Bowls, Roasted Cauliflower Tacos
CASSEROLE AND SHEET PAN Fish Chowder Bake, Stuffed Shells
DUTCH OVEN Guinness Beef Stew, Coq Au Vin Ros, Chicken Curry
INSTANT POT Brisket with Roasted Red Onions, Pho with Chicken
SKILLET Chicken with Sauteed Apples, Beef and Broccoli
SLOW COOKER BBQ Brisket Sandwiches, Curried Butternut Stew
Each recipe comes with variations, meal prep ideas, cooking shortcuts, and other useful time-saving tips. Plus, recipes are labeled as vegan, quick, and easy.

Introducing the only cookbook to put homemade bread and convenience in the same sentence—whether you're a beginner baker or an enthusiast. Learn seven core recipes and then manipulate them into different shapes and flavors with ease for tons of new breads. Fit bread into your schedule with flexible, customizable timetables. Maybe you're looking to get bread on the table tonight, or maybe spreading steps over a few days is better for you. Recipes follow both paths, with new, streamlined techniques, no specialty equipment, and even loaves with no yeast, kneading, or shaping. You won't believe the chewy, open crumb and ultracrisp crust you'll get from no-knead Dutch oven–baked loaves, the ease of quick breads that come together with a stir, and the dinner possibilities for flatbreads of all kinds.

When creating The Cheese Board Deck, master food stylist Meg Quinn sought to teach you how to make the perfect cheese plate; and now, in The Wine and Cheese Board Deck, she demystifies the delectable combining of wine and cheese. This deck features a variety of cheeses and accoutrements and wines that go with them—from bold reds and dry whites to easy-drinking rosés and sparkling moscatos. Just pull a card from the deck, gather a few ingredients, follow the assembly, and enjoy!

Well + Good's Eating for Wellness is the go-to authority for treating yourself right. These 100 recipes (50% of which are new and exclusive) are contributed by trusted voices in a variety of fields, including Gabby Bernstein (spirituality), Bobbi Brown (beauty), Joey Gonzalez (fitness), Candice Kumai (nutrition), and more. These are the recipes your wellness idols rely on every day in their busy, real lives-- and now you'll be able to do the same. The health factor in these recipes is implicit, of course, and will be denoted with the expected tags like vegan, paleo, gluten-free, and keto. In addition, each recipe offers specific wellness factors, which will also be denoted: Better Skin, Better Sleep, Better Sex, Better Mood, Better Focus, Better Digestion, and Better Energy. The recipes are organized by meal, but the book also contains a wellness index so you can act on your specific goals. Use the book whichever way works best for you.

For decades, Staub has been an international leader and tastemaker in the cookware field. Based in France, the company's cookware graces the shelves of top chefs like Daniel Kluger and Paul Virant as well as home cooks like Julia Turshen. They have come to rely on the company's cast-iron cookware because of its versatility, durability, and heat-retaining properties; Staub pieces are workhorses that can easily go from oven to table because of their beautiful construction and design. In this book, written by popular food blogger Amanda Frederickson, Staub cookware shines in the presentation of every day inspiring recipes like Lemon-Ricotta Dutch Baby, Wild Mushroom Skillet Lasagna, and Chicken Braised with Thyme and Figs. With gorgeous photography and cooking tips and tricks, The Staub Cookbook will be a staple on kitchen shelves for years to come.

Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.

Recipes cover flavorful, crowd-pleasing favorites:

Each notebook in this eye-catching collection gives you insight into a specific liquor with at least twelve recipes and headnotes (for a total of 100). At the back of every notebook, you'll find space for jotting down notes. Featured liquors are whiskey, rum, gin, vodka, tequila, champagne, sherry, and amaro.

Steven Rinella is widely respected for his knowledge of the outdoors, natural history, and food (his recipes in his hunting manuals are often cited by fans as their favorite part of the books). This cookbook includes recipes for big game, small game, waterfowl, upland birds, both freshwater and saltwater fish, reptiles, amphibians, shellfish, and crustaceans, as well as basic recipes for stocks, sauces, marinades, pickles, and rubs. Rinella is a masterful storyteller, and the book includes personal stories as well as practical advice. It explains how to break down and cook wild game with step-by-step recipes and gorgeous photos.

Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit. 

Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking.

Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy

Embrace the joy of a homemade pizza night with this cookbook from Penguin Random House LLC. Filled with an array of delicious recipes, this book takes you on a culinary journey, providing you with the tools and techniques to create mouthwatering pizzas right in your own kitchen. No matter your taste preferences, this cookbook has something for everyone, ensuring your pizza nights will be a hit. Dive in and discover the universal passion for reading and cooking that Penguin Random House strives to ignite.

In Pie Is Messy, Rebecca Grasley shares how she chased her dream of opening a California pie shop after retiring from a lifetime of nursing and factory work on the East Coast. Trading in the gingham curtains and cozy vibes of rural Pennsylvania for the industrial, tattoo-splattered Los Angeles Arts District, she set up shop with her son and his restaurant friend, marrying the traditional pies Becky learned to make from her grandmother with funky, irreverent flavors inspired by the new generation. In 2011, The Pie Hole was born—and it was a hit.

Now Becky is ready to share the pie gospel with home cooks everywhere, beginning with abandoning the idea of perfection. Pie is, after all, messy! Through 100 recipes, Pie is Messy takes readers from the basics of making crust to preparing contemporary hits from The Pie Hole. Each chapter covers a different category of pie and is broken down into two sections: Old School Pies and New School Pies.

This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio.

Just as Martha Stewart introduced a generation to entertaining nearly forty years ago, so now Alison Roman reinvents the dinner party as a relaxed gathering for our current culture where dining out is increasingly expensive and everyone is craving downtime connecting with friends. In Nothing Fancy, Alison brings her signature laid-back, approachable style and visually stunning recipes that are high on wow factors and low on effort to dishes designed to be enjoyed with others, whether for an impromptu Tuesday dinner with a neighbor or a Saturday-night hang with the gang. From a special plate of lamb chops "for the table" to a who-doesn't-love-a-baked-potato bar to Overnight Foccacia Tonight, each of these 150 recipes is brand new and signature Alison.

Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is accessible and fun.

Tieghan Gerard is known, both on her blog and in her debut cookbook, Half Baked Harvest Cookbook, for her stunningly beautiful meals and thoughtful recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about her debut, and promises all of those comfort-food forward, freshly-sourced recipes distilled into quicker, more manageable dishes using trending techniques that sell--from the almighty Instant Pot to night-before meal prep. Super Simple is the compendium for home cooks who are just starting out or pressed for time. It teaches the most important cooking basics and delivers sometimes good-for-you, always hassle-free meals without sacrificing taste. Whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

Teacher and baker Tara Jensen introduces new and experienced bakers to approachable techniques and recipes for making sourdough, rye, and desem (hearty wheat) bread. Flour Power is divided into two parts: the workshop and the recipes. In the workshop, bakers learn all about flour and how to build strength in dough by hand, read a bread formula, and troubleshoot sluggish starters and unruly doughs. The recipes section is divided into chapters by flour and bread type. There’s a chapter on sourdough using white flour (olive loaf; milk bread), whole wheat desem (Cinnamon-Raisin Desem; Aloo Paratha), and rye (honey and aniseed rye; mountain rye). And like any good professor, Tara offers a chapter on extra credit too, with recipes like Overnight Waffles, Sourdough Pie Crust, and Cheddar Crackers to make from “discard” (the starter you discard before “feeding” it).

A fresh doughnut and a cup of coffee is a match made in heaven for many of us. And doughnuts are actually easy to make at home. Be prepared to be tempted by all 90 recipes, including favorite classics like old-fashioned sour cream, maple bacon bars, and red velvet, and new delights such as pineapple fritters, dulce de leche, and rainbow cake. Doughnuts also includes vegan and gluten-free recipes as well as savory flavors. Instructions are clear and written for home cooks, offering many variations and options to try at home. Your family and friends will not be disappointed!

Melissa Clark brings her home cook's expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.

Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte

Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

Move beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with Jesse Szewczyk’s collection of 100 brand-new, boldly flavored, and intriguing-yet-familiar recipes. Divided into chapters by flavor profile—Chocolatey (Salted Bittersweet Brownie Cookies), Boozy (Brown Butter and Guinness Skillet Cookie), Fruity (Chewy Blueberry Muffin Sugar Cookies), Smoky (Smoked Butter Chocolate Chunks), and Savory (Cacio e Pepe Slice and Bakes)—these treats offer a kaleidoscope of textures and flavors. Filled with stunning photographs and reassuring guidance for make ahead, storing, and gifting, Cookies offers immediate gratification for hungry bakers looking to take their cookies to the next level.

Nancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Two years ago, Silverton bit into a particularly delicious peanut butter cookie and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods. Alongside the classics — Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits — Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!) — all sure to become future classics.

Say goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into "at home" and "at camp" sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you'll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati. 

Plus, with fun and savvy camp kitchen advice, you'll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don’t have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! 

Bread and How to Eat It is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring.

In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!).

A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—Bread and How to Eat It is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.