Collects more than one hundred classic recipes for meals, snacks, desserts, and small plates, including chicken pot pie, asparagus and fontina quiche, overnight French toast, and fried chicken with sticky poppy seed jam.

The definitive book on Korean cuisine by "YouTube's Korean Julia Child" and the author of Maangchi's Real Korean Cooking.

"The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them...

The James Beard Award-winning and New York Times magazine columnist shares the irresistibly informal food she makes for her husband and friends--

A collection of recipes from a Philadelphia restaurant known for its modern take on Israeli cooking presents such offerings as hummus tehina, potato and kale borekas, and pomegranate-glazed salmon.

Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.

It's like a dream come true! First, because you now have an invitation to eat a plate of nachos as a real meal, and second, because here are dozens and dozens of recipes and ideas to transform this beloved snack into a nourishing sheet pan dinner. Plus dessert. Written by the irrepressible Dan Whalen, Nachos for Dinner combines the mad-genius spirit of his previous books, 'Smores and Tots!, with the practical brilliance of Sheet Pan Suppers....

A combination of recipes intertwined with narrative essays about food and the rhythms and rituals of Lawson's kitchen.

"Showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country."--Amazon.

From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture-- such as latkes, matzoh balls, challah, and hamantaschen-- are updated with smart...