Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
The book presents an almost back-to-basics approach to understanding what balance, strength, sweetness, sourness, salinity, bitterness, and temperature can accomplish in your drink.
This pie dough is wonderfully versatile, and cookbook author Ken Haedrich uses it for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.
Soak a lemon–olive oil chiffon with lots of dairy for this Italian-American riff on tres leches cake.
Filled with rich bourbon notes and glazed with rosemary, brown sugar, mustard, and bourbon, this festive ham makes for a delicious and stunning holiday centerpiece.
This warm, cheesy dip with sweet, caramelized fennel and Brie is perfect as an appetizer or for entertaining.
Nadiya Hussain's dark chocolate bars—layered with dulce de leche, toasted nuts, and almond-scented cheesecake—are the perfect baking project.
Including new titles from Kim-Joy, Rose Levy Beranbaum, and Cheryl Day.
The publishing world has long ignored Black pitmasters, and many barbecue books in the past glossed over or excluded Black contributions. These new books do better. Come for the recipes but stay for the stories of barbecue’s past, present, and future.
These books will help you make the most of peak produce season—and also become regulars in your kitchen year-round.
A crisp lettuce leaf is worth more than an afterthought draped over a mountain of other sandwich fillings—especially when you pickle it first.
Get the lowdown on baking at high-elevation with tips from three of the of the world's best mountain-top bakers.
Crunchy, salty, and a little playful: These are the rules of picnic food. These four cookbooks are full of recipes that promise all three.
Special diet books can be grim. These four books, written for everyone, include some star recipes that will fit your restrictions without feeling restrictive.
Cookbook author Shahir Massoud flips the script on Egyptian falafel, turning the bright green discs into delicious burger patties topped with tahini mayo, turnip pickles, and more.
Got a full stock of dried alliums? Good. Then there’s no reason to run to the store next time a dip craving hits.
Cookbook author (and Epi contributor) Hetty McKinnon has a new cookbook out, full of the vegetarian dishes we cannot get enough of.
Once I finally felt free to cook the foods that felt natural to *me* and *my* experience as a Chinese girl growing up in Australia, I began to understand my cultural identity.
I made waffles for weeks in an effort to find out, once and for all, how to make them crisp and keep them that way.
So, you've browsed our seasonal cookbook review. Now commit to using those new books\!