Chicken

Chicken Skewers
Chicken Skewers

Chicken Skewers excerpted from Romy Gill’s India: Recipes from Home by Romy Gill. Photography by Sam A Harris.

Romy Gill's India: Recipes from Home by Romy Gill

‘Romy Gill conjures magic on the plate yet again. A deliciously versatile book that transports me back to my own mother’s kitchen. Easy to follow, written with verve humour and warmth and always a surprise. Another masterclass…’  – Nikesh Shukla

‘There’s a freshness and openness about Romy Gill’s books… and this love letter to India is more fresh air… an enticing mix of recipes and stories.’  – Sheila Dillon

‘Romy’s Punjabi and Bengali roots come together in this book to create her most vivid, unique and delicious version of home.’
– Minnie Driver

‘In addition to her lush design choices and gorgeous photographs, I am eternally grateful to Romy Gill for consistently fulfilling a crucial need: Recipes that impress my own Indian mother.’ – Priyanka Mattoo

Step into the heart of India’s vibrant culinary heritage with Romy Gill’s India. Renowned chef Romy Gill takes you on a charming journey through her ancestral kitchens in the Bengal and Punjab region, where she discovered the true essence of home-cooked Indian cuisine. (more…)

Jerk-Style Smoked Chicken Thighs
Jerk-Style Smoked Chicken Thighs

Jerk-Style Smoked Chicken Thighs excerpted from Dinner in One Take: Weeknight-Friendly Meals That are Big on Flavor, Not Time by Bo Corley. Photography by Kelsey Foster.

Dinner in One Take: Weeknight-Friendly Meals That are Big on Flavor, Not Time by Bo Corley

Making an impressive dinner doesn’t have to take an impressive amount of time. Grill, roast, air fry, and sear your way to a perfect family dinner with recipes that mix creativity with simplicity.

Get ready to grill, roast, air fry, and sear your way to a perfect dinner with recipes that mix creativity with simplicity. From a crowd-pleasing Taco Tuesday to brined chicken and epic Brussels, this is your playbook to delicious meals no matter the night. Bo Corley (aka @bothegoattv), known for his recipe videos on TikTok and Instagram, invents dishes that work smarter, not harder, to build showstopping flavour and texture. These recipes are designed with busy weeknights in mind, using easy-to-find ingredients that won’t stretch your budget. (Okay, the brisket recipe is not inexpensive, but there had to be a few treats too!)

Yes, you can enjoy delicious dinners in minutes rather than hours. Whether you’re after a sit-down meal or need dinner on the go, there’s something for everyone. Chapters and recipes include:

  • Meat at My House: Super Sous Vide Burger, Backyard Burger Buns, Reverse Ribeyes, Smash Burgers, Steak for a Crowd, Family Night (or Game Day) Quesadillas, Pan-Fried Steak with Better Veggies, A5 and Egg, Boiled Burger, Propper Pulled Pork with Vinegar Slaw, Texas Brisket with a Twist, Dino Ribs, Three for One Spare Ribs
  • Healthy-Ish Dinners: Secret Brine Skillet Chicken, Go-to Grilled Chicken, The Weeknight Stir Fry (includes SB, Wet Stiry Fry), The Weekend Stir Fry, Jumbo Shrimp and Veggies, Herb Crusted Salmon, Jerk-Style Smoked Chicken Thighs, House Air Fryer Wings, Lemony Salmon Belly with Saffron, Oven “Fried” Catfish, Smoked Drumsticks with Crispy Potatoes, Bo Wellington
  • Breakfast for Dinner: Pep ’n Eggs Scramble, Come to the Table Potato Skillet, French Toast Breakfast Nachos, Fancy French Toast, One Take Breakfast Tacos, Egg White Bites, Cloud eggs, Pain Purdu Muffins, The Un-Frittata, Loaded Puff Pastry Boats, Avocado Toast, Cured Egg
  • Handheld Dinners: Elevated Grilled Cheese, Seafood Platter Grilled Cheese, Shrimp Un-Tacos, Endless Pizza, Top Tier Toasted Sando, Turkey Double Cheeseburgers, Bougie Tuna Salad, Veggie Sandwiches, PB and My Favorite Homemade Strawberry Jam, Cod Sando, Salmon Fingers
  • Perfect Bites: Poblano Rings with Citrus Dijon Sauce, Candied Sweet Potatoes, Garlic-Lovers Tomato Soup, Gold-Roasted Potatoes, Better Brussels Sprouts, Sweet Potato Skin Salad with Candied Bacon, Mustard Pasta, Roasted Broccoli with Garlic Chips, Corn Slaw(lsa), Lemon Lime Funnel Cakes, Blueberry Donut Peaches, Loaded Rice Crispy
  • The Beverage Lab: Oleo Saccharum, Cheong, Understanding Oleo: Three Recipes, Cocktail Cherries, Dried Candied Orange Slices, Juice without a juicer, Bold Fashioned, Strawberry Old Fashioned Two Ways, The Shirley Spritz, Cherry Snow Angel, Orange and Cherry

(more…)

Thyme, Oregano and Citrus Roast Cornish Hens
Thyme, Oregano and Citrus Roast Cornish Hens

Thyme, Oregano and Citrus Roast Cornish Hens excerpted from Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa by Diana Henry. Photography by Jason Lowe.

Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa by Diana Henry

‘I love this book so much’ – Nigel Slater

‘An all-time classic. The book I’m happy to return to, over and over again. It’s an utter joy to cook from, as it is to dig deep into the stories’ – Yotam Ottolenghi

‘This book has a special place in my heart’ – Claudia Roden

‘The culinary script for the 21st century’ – John & Sally McKenna

Crazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients, bringing an intoxicating whiff of warmer climes to your table. Recipes range from chermoula-marinated tuna with pomegranate couscous to roast Catalan chicken with quince allioli, cardamom-baked figs and plums, to orange cake with marmalade and orange flower cream. This beautiful new edition of much-loved cookery author Diana Henry‘s first book will introduce these magical recipes to a whole new generation of cooks.

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered dishes that combine exotic flavours in ways long forgotten – or never discovered – in many Western kitchens. (more…)

One-Pot Chicken & Saffron Orzo
One-Pot Chicken & Saffron Orzo

One-Pot Chicken & Saffron Orzo excerpted from Tony Tan’s Asian Cooking Class by Tony Tan. Photography by Mark Roper.

One-Pot Chicken & Saffron Orzo

An Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has adopted techniques and ingredients from the west that endear his recipes to cooks everywhere.

Structured by food type – from meat, poultry and seafood to vegetables, and dumplings – Tony Tan’s Cooking Class takes readers through the fundamentals of more than 100 beloved dishes, many core to the canon, others dishes that he has made his own. Tan shares insights on the key building blocks, from the art of the wok to understanding the role of oils and fats to noodles 101 and the essential pantry. Beautifully photographed, thoughtfully illustrated and evocatively written, this is the essential book for a new generation on the essential foods and techniques of Asian cuisine from a beloved teacher, cook, writer and respected expert.

Tony Tan’s Asian Cooking Class by Tony Tan is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

 

 

One-Pot Chicken & Saffron Orzo

If it’s not already evident by the number of rice recipes in this cookbook, I cook rice a lot. But when I want a pleasant change, one of my favourite carbs to cook is orzo. It absorbs flavour like a sponge, and when cooked with the right liquid ratio, it can be silky smooth and pleasant to eat. (more…)

Brined Chicken with Pumpkin Mole
Brined Chicken with Pumpkin Mole

Brined Chicken with Pumpkin Mole excerpted from Convivir: Modern Mexican Cuisine in California’s Wine Country by Rogelio Garcia with Andréa Lawson Gray. Photography by John Troxell.

Convivir: Modern Mexican Cuisine in California's Wine Country by Rogelio Garcia and Andréa Lawson Gray

From Michelin-starred chef Rogelio Garcia, a collection of over 150 recipes for vibrant, contemporary Mexican food from the heart of California’s wine country

Convivir, which means “to live together,” celebrates the flavourful interweaving of traditional Mexican cuisine with the agricultural and artisanal abundance of California’s Napa Valley.

Born in Mexico and raised in Northern California, Chef Garcia takes inspiration from the local farms, ranches, and sustainable fisheries, and showcases his gastronomical heritage with more than 150 delectable recipes.

Including techniques for making homemade tortillas and tamales, Convivir celebrates a modern take on traditional dishes such as tacos, tostadas, sopes, huaraches, tlacoyos, and tetelas, and features deliciously original recipes like:

• Sopes with Sonoma Artichokes Three Ways
• Pork Rib Carnitas and Carrot Tamales with Spicy Carrot Salsa
• Wild Mushroom Tacos with Al Pastor Sauce
• Prawn Ceviche with Choclo, Garnet Yams, and Pears
• Huevos Motuleños with Smoked Duck and Mushrooms a la Cazuelita
• Agridulce Chicken Wings with Verde Goddess Dressing
• Lavender Custard Pie with Masa Sucrée Crust

(more…)

Midnight Fried Chicken
Midnight Fried Chicken

Midnight Fried Chicken excerpted from Gremlins: The Official Cookbook by Jenn Fujikawa and Erik Burnham.

Gremlins: The Official Cookbook by Jenn Fujikawa and Erik Burnham

Break the most important rule, the rule you can never forget, with fifty recipes in Gremlins: The Official Cookbook. But don’t worry, these snacks, appetizers, main dishes, desserts, and drinks can all be eaten well after midnight.

Gremlins are everywhere, messing with everything—your car, your television, your stereos, those little radios you stick in your ears, your watches, and your cookbooks! You better look out for the little green guys with big teeth running around wrecking things, especially family heirlooms. And while Lynn Peltzer got as many out of her kitchen as possible during Gremlins, the rascally creatures still managed to rough up this Peltzer family cookbook. Thankfully, you can still learn to make family-favourite recipes from snacks to desserts, inspired by the Peltzer’s unbelievable story in Gremlins: The Official Cookbook.

Revisit the events of the zany films through delicious Christmas classics, such as Killer Gingerbread Cookies and Sheriff Frank’s Eggnog, and Kingston Falls favourites, such as Dorry’s Tavern Special, alongside Rand’s notes about his quirky kitchen inventions for Artichoke-Powered Appetizer, Five-Egg Omelet, and Peltzer’s Perfect Mocha.

Gremlins: The Official Cookbook features suggestions for alternate ingredients and tips and tricks if your appliances suddenly go on the fritz—remember, before you call the repairman, turn on all the lights, check all the cupboards, and look under all the pots and pans, because there just might be a gremlin in your kitchen! (more…)

Hogwarts Roast Chicken with Marvelous Hasselback Roasted Potatoes and Green Bean Salad
Hogwarts Roast Chicken with Marvelous Hasselback Roasted Potatoes and Green Bean Salad

Hogwarts Roast Chicken with Marvelous Hasselback Roasted Potatoes and Green Bean Salad excerpted from Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook: Spellbinding Meals From New York to Hogwarts and Beyond! by Jody Revenson and  Sarah Walker Caron.

Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook: Spellbinding Meals From New York to Hogwarts and Beyond! by Jody Revenson and  Sarah Walker Caron. 

Create a scrumptious feast inspired by the Wizarding World with more than 80 Harry Potter- and Fantastic Beasts-themed recipes in Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook. Filled with stunning full-colour photography, as well as behind-the-scenes facts from the Harry Potter and Fantastic Beasts films, this sophisticated cookbook features classic British-, English-, and French-inspired recipes for magical, memorable meals.

From Great Hall feasts to the sweets at Honeydukes and the treats at Kowalski’s Bakery, food and drink play a starring role in the films of Harry Potter and Fantastic Beasts. Now you can create those magical treats and libations at home, and dozens more, in the first, comprehensive officially licensed Wizarding World cookbook. Take a culinary journey through each of the eleven films and learn to make traditional treats beloved at the British, English, and French locations in the films and favourite foods of wizards and Muggles from Harry Potter and Hermione Granger to Newt Scamander, Queenie Goldstein, and Jacob Kowalski.

Sprinkled with fascinating behind-the-scenes film facts and bursting with exquisite photography, styled by the recipe’s location, this cookbook offers step-by-step instructions on how to prepare more than 80 delicious recipes that can be enjoyed while watching the Harry Potter and Fantastic Beasts films.

From appetizers to main courses and from drinks to desserts, Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is the comprehensive guide to creating enchanting meals for the Harry Potter fan in your life! (more…)

Party Chicken with Feta & Fennel
Party Chicken with Feta & Fennel

Party Chicken with Feta & Fennel Recipe excerpted from Big Night: Dinners, Parties, & Dinner Parties by Katherine Lewin © 2024. Published by Union Square & Co. Photographs © Emma Fishman.

Big Night: Dinners, Parties, & Dinner Parties by Katherine Lewin © 2024. Published by Union Square & Co. Photographs © Emma Fishman.

Elevate your home entertaining with the ultimate guide to hosting unforgettable dinner parties and celebrations.

When Katherine Lewin opened up her first store—a dinner party shop—she had one goal: to help everyone make their meals at home feel a little bit more special. A little bit more joyful. A little bit Bigger. In her debut book, Katherine channels her New York City–based brick-and-mortar’s irresistible energy into a treasure trove of tips, tricks, and hosting essentials for every kind of Big Night. Learn how to Stop Worrying About Everything Matching and Just Set the Table; the step-by-step formula for discovering your (and your guests’) Perfect Martini; and the Cheese Plate of Dreams math of how many ounces to plan per person.

On top of these helpful sidebars—and in addition to more than 80 recipes for snacks, apps, mains, desserts, and cocktails—you’ll find full menus for 12 Bigger Nights to take you through every occasion, all year long. The first hint of sun in March calls for An Almost-Spring Thing, where you’ll serve ricotta toast with English pea pesto; in the peak of summer, treat everyone to an Italian Vacation Without Leaving the House, starring clam and corn pasta followed by lemon granita; when the leaves have turned, confidently plan The Best Friendsgiving, complete with the ultimate stuffing; and in the dead of winter, lure your friends over with A Noodle Soup to Get People Excited. From date night for two to pull-out-all-the-stops dinner parties to low-key weeknight hangs (delivery pizza encouraged—just make A Big Chopped Salad to go with), this hosting cookbook will help you find all the inspiration you need—and confidence you want—to make any and every night a Big Night. (more…)

Roast Chicken with Apricots
Roast Chicken with Apricots

Roast Chicken with Apricots excerpted from The Jewish Holiday Table by Naama Shefi and the Jewish Food Society (Artisan Books). Copyright © 2024. Photographs by Penny De Los Santos.

The Jewish Holiday Table by Naama Shefi and the Jewish Food Society (Artisan Books). Copyright © 2024. Photographs by Penny De Los Santos.

For many Jews, the meal is the holiday.

In The Jewish Holiday Table, the Jewish Food Society has gathered 135 recipes and stories that highlight the many ways Jewish communities around the world celebrate through food. From Rosh Hashanah and Passover to Hanukkah and Shabbat, this collection showcases the richness of Jewish cuisine and its deep connection to tradition and identity.

With contributions from 30 influential chefs and food professionals across the globe, the book offers a window into the diverse experiences of the Jewish diaspora. As Mitchell Davis eloquently puts it, “the meal is the holiday.” Whether it’s the Seder plate or a cheesecake for Shavuot, Jewish holiday foods tell the story of what it means to be Jewish and to cook Jewish food.

Naama Shefi, founder of the Jewish Food Society, introduces readers to these culinary voices, each sharing beloved holiday recipes along with stories of family, culture, and migration. For Hanukkah, pastry chef Nir Mesika recalls how her Egyptian and Moroccan grandmothers went head-to-head in a doughnut duel—sfenj versus zalabia. Ron Arazi, owner of New York Shuk, offers his grandfather’s fava bean and harissa soup, served during Sukkot under the sukkah in his Brooklyn backyard. Chef Beejhy Barhany provides her family’s Ethiopian dabo bread recipe, a Shabbat staple they cherished even while fleeing to Sudan as refugees.

The Jewish Holiday Table beautifully illustrates the shared Jewish journey—whether through exodus, immigration, or simply moving forward—and the traditions that endure across borders and generations.

Explore menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, or an Iraqi Purim spread. With each dish, this collection captures the soul of what it means to gather in a Jewish home, on a Jewish holiday. (more…)

Grilled chicken thighs in a honey, miso, and mustard marinade
Grilled chicken thighs in a honey, miso, and mustard marinade

Grilled chicken thighs in a honey, miso, and mustard marinade excerpted from Bourbon Land by Edward Lee (Artisan Books). Copyright © 2024. Photographs by Jessica Ebelhar.

Bourbon Land by Edward Lee (Artisan Books). Copyright © 2024. Photographs by Jessica Ebelhar.

In his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favourite libation—bourbon—with recipes, essays, history, profiles, distillery tours, and more.

* Named a Best New Cookbook of Spring 2024 by Eater, Epicurious, and Food & Wine

Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you’ll ever mix. (more…)