Cookbooks

Making your own crusty loaves is surprisingly easy.

Serve with crusty bread to dip in the golden sauce.

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

These brownies feature a delightful combo of warm spices, black tea, and strong coffee.

“No one complains about it being vegan because they can’t tell the difference.”

The creamy texture and rich flavor of this hand-whipped fudge prove the effort is worth it.

You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.

These soft butter cookies are made with mooncake molds, reminiscent of block print stamps from Jaipur.

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.

With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.

Make the most of melon season with this simple and savory fruit salad.