It’s packaged with two dozen toppings that can satisfy even the skeptics of serving dips for dinner. MARK JOSEPHSON. JULIA MOSKIN, Even if you love to cook, doing so night after night can be a drag. If you’re a vegan, you likely already own one of Isa Chandra Moskowitz’s nine vegan cookbooks. Luckily, this Whole Bowls cookbook keeps it simple. The structure of the book is also helpful if you already have ​the main ingredient that you want to shape your recipe around. JULIA MOSKIN, With "Emily: The Cookbook" (Ballantine, $30), the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. We may receive commissions on purchases made from our chosen links. ", Best for Meat Lovers: The High-Protein Vegetarian Cookbook at Amazon, "No one in your family will miss the meat once dinnertime comes around. Julia Warren is Dotdash's Director of Product Testing. Julia Turshen’s “Now & Again” (Chronicle Books, $35) focuses on dishes with leftovers in mind. Whether you’re a flexitarian, take a solid no-meat stance or just want to explore more vegetable-forward food, this cookbook won’t let you down. Not anymore. Three Times Food editors and writers also have new cookbooks this year. Her classics pass the test: I made kongjang, a banchan of soy-braised black soybeans, for my Korean mother-in-law. by America's Test Kitchen | Mar 1, 2015. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. They tell the stories of … But for fans of his beloved tome “Jerusalem,” and for confident cooks looking for clever flavor combinations, his latest title, “Ottolenghi Simple” (Ten Speed, $35), is a thrill. And what’s simple for Yotam Ottolenghi — the acclaimed London chef (and New York Times Food columnist) — will certainly cause grimacing among those who are unaccustomed to picking out the tiny seeds from 12 cardamom pods. NYT Cooking is a subscription service of The New York Times. She recreates her favorites from childhood by swapping in red bean sausage, nutritional yeast, non-dairy milk, and plenty of vegetables and seasonings. Our favorite releases of the season, selected by Food reporters and editors from The New York Times. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. It’s easy to fall into a carb-heavy lifestyle once you give up meat (and even if you don’t!). So absolutely make their compound butter with barbecue-flavored potato chips and use it on, what, a pan-roasted steak? She offers recipes like sweet potato red curry with rice and purple kale and summer seitan sauté with cilantro and lime, plus quirky commentary, great photos, and illustrations to keep you entertained along the way. But it’s not all pies: Thirty recipes for equally adventurous baked goods (peanut butter-smoked paprika cookies, rhubarb blondies) round out this bursting-at-the-seams book. ", Best for Affordable Ingredients: Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week, in Less Than 30 Minutes a Meal at Amazon, "Focuses on recipes featuring cheap ingredients you can get at your supermarket. Engaging and conversational, this cookbook teaches readers how to cook holistically: You’ll rehydrate dried shiitake mushrooms and cure them in soy sauce. 4.6 out of 5 stars 1,582. Along with his co-author, Veronica Chambers, an editor at The Times, Mr. Smalls, of the Cecil and Minton’s restaurants in New York, presents recipes that are approachable and flavorful. There are plenty of cookbooks out there that teach home cooks how to make kitchen staples like homemade butter and quick mayo, but vegans often have to rely on online recipes or packaged products they find in stores. Together they own the Emily and Emmy Squared restaurants in New York City and Nashville, Tenn., where they serve ridiculously flavorful pizzas along with umami-bomb cheeseburgers, stellar fried chicken sandwiches, delicate pastas and excellent salads. Susan Spungen for The New York Times (Photography and Styling), Sheet-Pan Miso Chicken With Radishes and Lime, Meals, Music, and Muses: Recipes From My African American Kitchen, Parsnip Sheet Cake With Cream Cheese Frosting and Candied Ginger, Yaki Onigiri (Grilled Japanese Rice Balls) With Pickled Shiitakes, See You on Sunday: A Cookbook for Family and Friends, Dinner in French: My Recipes by Way of France, The Ladies’ Village Improvement Society Cookbook: Eating and Entertaining in East Hampton. Make meals like creamy mushroom curry with brown basmati rice pilaf, herbed French lentils with beets and pink rice, and tres leches-inspired dessert tamales. You can make it from scratch anywhere in the country, 100 cloves of garlic and all. These are some of the best vegetarian cookbooks out there, and they deserve a place in everyone’s kitchen, omnivores and flexitarians included. You can visit the website now to join the waiting list for membership. ‘Black Sea: Dispatches and Recipes, Through Darkness and Light’ I was immediately drawn to “Black … Cal Peternell, a 20-year veteran of the Chez Panisse kitchen, always takes a sideways approach to his cookbooks. Best for Families: The Accidental Paleo. Another standout was the mac and queso fundido, a chorizo- and mushroom-spiked version of the best boxed mac you’ve ever had. ", Best for Weeknights: Isa Does It at Amazon, "Supermarket-friendly recipes that use quick-cooking techniques. All the ingredients go into a single bowl (which means fewer dishes) and you can prep many of the meals ahead of time to grab out of the fridge on a hectic weeknight. Obviously, we’d all die to have Alice Waters tag along with us to the farmer’s market and tell us what produce to pick, why, and how we should prepare it all.

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