8 New Cookbooks With Recipes You'll Want to Make Right Now
These are the books we're loving right now.
We sorted through the spring crop of new cookbooks to find ones you’ll love the most, from easy veggie-forward cooking, weeknight grilling, and Korean barbecue to simple grain-free desserts and low-alcohol bevs for smarter socializing.
For Veggie-Centric Cooks
BY CHLOE COSCARELLI
The celebrity vegan chef serves up 125 simple, plant-based recipes that pop with fresh flavor. Must-Make: The 5-Ingredient Kale Pesto Pasta will be a regular in your repertoire. And a side of Artichoke Garlic Bread? Yes, please. (Clarkson Potter, $28). (Read our in-depth review of Chloe Flavor here.)
Vegan Comfort Classics
BY LAUREN TOYOTA
Toyota’s hearty soups, pastas, sandwiches, and meatless mains can satisfy vegans and omnivores alike. Must-Make: Her whole-head Green Curry Cauliflower Roast is the kind of side dish that can steal the show from the entrée. (Ten Speed Press, $22)
Eating from the Ground Up
BY ALANA CHERNILA
Chernila makes you a better cook by showing how to coax the tastiest flavors from vegetables. Must-Make: The aptly named Asparagus with Yummy Sauce. (Clarkson Potter, $28)
Is it one big, bubbly lie?
For Cooks Who Love Big, Bold Flavors
BY BILL KIM
Korean-American chef Bill Kim’s first cookbook, Korean BBQ—co-authored with Chandra Ram— is a deep dive into this celebrated live-fire cuisine. Must-Make: Easy and versatile Kimchi Salsa, a spicy, tangy condiment that makes savory food smile. (Ten Speed Press, $28)
Try a Recipe: Grilled Romaine with Feta and Nuoc Cham
For Sensible Sippers
BY DREW LAZOR AND THE EDITORS OF PUNCH
Session Cocktails from Drew Lazor and the editors of Punch rides the trend of “sessionability”—low-alcohol drinks that won’t go straight to your head. The book features 65 cocktail recipes—each with no more than 3/4 ounce of hard liquor—that blend fresh juices, intriguing bitters, liqueurs, and fortified wines (like vermouth, above) into delicious drinks perfect for socializing any time of day, from brunch to nightcaps. “Any drink that encourages a leisurely hang where we keep our wits about us is a win,” notes Lazor. (Ten Speed Press, $19)
For Cooks with a Sweet Tooth
BY LAUREL GALLUCCI
From the buzz-worthy bakery in Los Angeles comes a cookbook of 85 simple dessert recipes made only with whole-food, grain-free ingredients. Must-Make: Blueberry Streusel Muffins, a longtime menu staple at Sweet Laurel and a classic in its own right. (Clarkson Potter, $28)
BY JOYCE GOLDSTEIN
Soon we will be happily up to our ears in warm-weather fruit, once again searching for the best ways to use every last ounce. This handbook from culinary icon Joyce Goldstein includes foolproof preserving methods and more than 70 recipes for jams, jellies, chutneys, compotes, and the like. Must-Make: Mango-Lime Jam may be as tasty as a glaze for grilled pork or shrimp as it is on toast. (Lorena Jones Books, $25)
For Grilled Food Fans
Food 52 Any Night Grilling
BY PAULA DISBROWE
If you think grilling is for weekends or special occasions, Food52’s Any Night Grilling (Ten Speed Press, $25) will change your mind. Author Paula Disbrowe shows how to grill quick weeknight meals, offers smart tips like making temperature zones, and touts her top gear, like a PK grill .