As Epicurious editors, our kitchens — and usually our living rooms and bedrooms, too — are filled with cookbooks new and old that we look at again and again. We turn to them to bring dinner to the table, make dessert, and learn something new. Here are the ones we’re especially excited about this month. Maybe you’ll order one for yourself or gift a pair to your foodie friend — either way, stock up.
I’ve been a fan of Chef Renee Erickson since her first book, A boat, a whale and a walrus, Published in 2014. (Since then it has also been published go away, A collection of recipes inspired by her favorite places in the world.) If you’re ever in Seattle, don’t miss the meal one of his restaurants-But if Seattle isn’t in the cards any time soon, Erickson recently released another book that shares her bright perspective, sunlight and breadcrumbs, It’s full of simple, surprising recipes. I made mayo-slathered roast salmon for the first time for a family dinner. Next on my list is Charred Cabbage with Stilton Cheese and Dates. Oh, and the entire chapter on anchovies (especially Melted Anchovy ToastUnlike Erikson’s other books, this is a meditation about staying connected to your creative side as an adult—an accomplishment I find more important than ever. With paintings woven between the author’s recipes, the entire collection is an encouragement for me to have fun in the kitchen (and get back to learning piano). -Emma Leperuke, Associate Director of Cooking
Milk Bar founder Christina Tosi started it Bake Club At the peak of the COVID-19 pandemic, she was offering a live class to her millions of Instagram followers every day at 2 pm. As a fan of Tosi’s work, I tuned in every day, often just to watch. Her positive energy and lightness was shining on the screen. Pure comfort during tough times. In November, Tosi came out Bake Club, A book full of festive and delectable recipes. I set about making Frosted Gingersnaps (a cookie I used to sneakily grab out of the cupboard as a kid). The spicy cookie was straightforward and required no mixer or resting time. Yes, they’re a cookie made for the holidays, but I’ll eat them any day of the year. -Kelly Janke, Director of Culinary Production
I don’t know why I never thought about making s’mores with ice cream cones instead of graham crackers, but now that I know how awesome they are, I think I’m converted. It was a lot of fun filling it, nothing fell off the sides, overall a pleasure to eat. This is one of a few dessert recipes from editor Margaret Abbey you have to eat-Joe is a cookbook, yes, but it’s also an encouraging conversation from an empathetic and smart friend who wants you to take care of yourself. All her recipes are written as if she were standing in your kitchen, slowly talking you through each simple step. Eby gives you all the details you need to create something nutritious, without any strict rules; Many recipes follow the roll-your-own method, inviting you to roll some dice and let fate decide the components of your smoothie or casserole or bean salad today. It’s such an eclectic book, no matter what my mood, I can’t wait to get cooking. ,Kelsey Jane Youngman, Senior Services Editor
Baking bread can be an intimidating task. Most people, including myself, find it time consuming. And you have to go into the nitty-gritty of measurements and terminology. Celebrity baker Melissa Weller’s new book, very good bread, It does a great job of making it all accessible. She shares important information and provides a variety of recipes depending on your skills. quick dishes like flatbread, Yeast RollsAnd Flour Tortilla The heavy lifting is thoughtfully balanced with people who dive deep into the sourdough. I recently had my first stab at homemade sourdough bagels. Granted, this isn’t a quick dish to make – you’ll need an active sourdough starter (I got mine from a friend) and prep time (about 24 hours). I prepped Saturday morning, mixed and shaped the dough in the evening, and boiled and then cooked Sunday morning. But wow, was it worth it. The bagels were crunchy on the outside, soft and chewy on the inside, and were a hugely impressive treat for the guests. If bread scares you but you’re interested in learning, this should be your first stop. -Mallari Santucci, culinary producer
I’m a firm believer that food is magic and cookbooks are basically magical books, so I love chef Melissa Jayne Madara’s cookbooks, witch’s feast, Makes this concept literal. Whether you dream of becoming an aunt who teaches magic to kids as they grow up, or the kind of person who reads your co-star’s horoscope on a daily basis (even if it’s mean), you’ve got to be excited. You will get something or the other about this book. The book is divided into complete dinner menus for the solstices, equinoxes, moon phases, and zodiac signs. I was especially excited to create the New Moon Feast, which included a kale salad with black garlic and hazelnuts, five-spice fried mushrooms, and an irresistible chocolate poppyseed cake. This stage is about embracing darkness and introspection, and I liked the twist of looking inward symbolically while dining with friends. The entire feast takes less than three hours to prepare and cook, and the cake is a subtle showstopper. I can’t wait to cook up every moon phase feast and make some culinary spells along the way (like this protective chicken foot soup for cold and flu season). -Carina Finn, Commerce Editor
Entrepreneur Camila Marcus has long advocated sustainable practices in cooking, between her zero-waste restaurants West~Born (which closed during the pandemic) and Pantry Staple Brand By the same name. her new cookbook, my regenerative kitchen, It’s a natural extension of that same mission with accessible plant-based dishes based on recycled and regeneratively sourced ingredients. There’s an avocado margarita in which frozen avocado pits stand in for ice cubes, and there’s a tempura template using vegetable scraps. I made mashed sweet potatoes with brown butter miso, herbs and crème fraîche. Like many of the vegetarian recipes featured in the book, it is nutritious enough to stand on its own as a meal. Some recipes may introduce you to ingredients you probably don’t already have in your pantry (like). tide Or einkorn wheat berries for me). But as with any new combination, you’ll also find yourself throwing less using it. radish leavesThe top of a carrot, or almost a very ripe fruit. -Kate Kassin, Manager, Editorial Operations
I look at recipes for inspiration, not step-by-step instructions. An unexpected ingredient pairing or a simple idea with a big impact brings me the greatest joy. That’s the feeling that food stylist and author Susie Theodorou has successfully captured No-Cook Cookbook-Comfort food that skips the stove. I made Kimchi Chicken Wedge Salad in less than 10 minutes with rotisserie chicken and a fast kimchi-fortified blender dressing. The Sardine Platter is also a regular weekend dinner for my family – consisting of canned fish, pickles, bread, chips and a creamy spread (even if that means just butter). Coco Chanel said something about looking in the mirror and removing an accessory before leaving the house, but Theodorou seems to be able to edit a recipe with surprisingly few ingredients without sacrificing anything. -Chris Morocco, Food Director
I marked at least 17 recipes SugarcaneThe Filipino American Dessert Book by content creator Arlene Osborn. But I’ll be honest, I was being stingy. after making Ube Milk Crinklesi baked one Pineapple PieA staple of Filipino bakery. It’s made in a quarter-sheet pan (read: great for a crowd) and has a buttery coating on the top and bottom made of baking powder, which makes the crust a little thick. The filling consists of puréed fruit, egg yolks and orange peel-infused butter – a sunnier flavor than anything I’ve tasted in years. A sprinkling of turbinado sugar gives the top of the pie a glossy sheen and a bitter crunch that lasts even after several days in the fridge. Another piece? Don’t feel bad if I do this. -Joe Sevier, Senior SEO Editor, Cooking
