Dessert

Georgian Baklava (Pakhlava)

Georgian pakhlava diamond pastries layered with walnut meringue and finished with honey glaze

Georgian pakhlava features flaky yogurt pastry, cinnamon spiced walnut meringue, and a glossy honey glaze excerpted from Georgia: The Cookbook Copyright © 2026 by Meriko Gubeladze and Benjamin Kemper. Photographs Copyright © 2026 by Sam Harris.

A culinary journey through the country of Georgia, told through essays, cultural commentary, breathtaking photography, and more than 75 showstopping recipes.

Georgia is a transportive, mouthwatering journey into Georgian cuisine, brought to life through evocative photography shot on location. Situated at the crossroads of Europe and Asia along the Silk Road, the Caucasus nation fascinates food lovers with its fusion of Eastern and Western flavours, techniques, and traditions, all while maintaining an identity entirely its own.

On a single table, you might find khinkali, or soup dumplings, served alongside a Mediterranean inspired tomato and cucumber salad and clay oven breads reminiscent of naan. Georgia features familiar favourites like khachapuri, kharcho, and tolmas, as well as lesser known regional delights like kalia, a pomegranate chicken stew. No Georgian feast would be complete without dessert, including gozinaki, caramelized honey walnut squares, and shakarlama, almond butter cookies scented with cardamom.

Georgia is an invitation to explore the landscapes and culinary traditions of a vibrant, deeply rooted culture.

• On location photography from Georgia: Breathtaking imagery transports readers to one of the world’s most visually stunning and culinarily rich countries.

• Your passport to the next big food destination: Georgia is capturing the attention of chefs and food lovers worldwide, and this cookbook is the definitive guide to its cuisine.

• Written by a celebrated Tbilisi chef and an acclaimed travel writer: Authentic recipes and cultural storytelling from authors who have spent decades eating, studying, and championing Georgian cuisine. (more…)

Lemon Filo Cake

Lemon Filo Cake excerpted from Eat Like a Greek: 100 Quick, Easy, Delicious Recipes by Marina Georgallides. Photography by Andrew Burton.

Eat Like a Greek: 100 Quick, Easy, Delicious Recipes by Marina Georgallides

100 ingenious recipes that make exciting Greek and Cypriot dishes simple, from social media sensation Marina Georgallides

In Eat Like A Greek, Marina Georgallides shares 100 easy-to-follow Greek and Cypriot recipes from her childhood, using fresh ingredients and surprisingly simple cooking methods.

Contents include:
– Dips & appetizers (including Tirokafteri, a spicy feta dip made with hot peppers)
– Breads (including Greek Flatbread, soft, fluffy and foldable breads)
– Meat & fish (including Biftekia, the Greek version of a burger patty)
– Vegetarian & vegan (including Dolmades Cake, an adaptation of the classic Greek mezze dish of stuffed vine)
– Desserts & pastries (including Easy Tiropita, a classic savory Greek pastry stuffed with cheese and egg)

Rooted in tradition but designed to be adapted, Marina’s recipes make the flavorful dishes that she grew up with accessible to all cooks. From a Portokalopita recipe that doesn’t require you to oven dry the filo pastry to a flatbread recipe that only needs one hour proving time, no dish is out of reach. (more…)

Rye Blueberry Galette

Better at Home: Recipes for Big Nights In by Colu Henry

Food & Wine and New York Times Cooking contributor Colu Henry collects her signature relaxed-but-impressive recipes that are perfect for cozy nights in.

Better at Home is the essential cookbook that makes every meal feel special, perfect for food lovers yet approachable for any home cook.

Colu Henry’s life, split between Hudson, New York, and Nova Scotia, always revolves around gathering friends at the table. Her cooking is about joyful, stress-free meals that never sacrifice sophistication. After years in the hospitality industry, she’s learned one thing: Most meals are simply better at home.

Inside, you’ll find playful twists on cocktails like Fizzy Negroni Pompelmos and Amaro Spritzes; snackable bites such as Italian Shrimp Toast, Fried Sausage-Stuffed Olives, and Roasted Eggplant Dip with Toasted Seeds; and deeply satisfying vegetarian sides like Butter Rice with Roasted Tomatoes and Herbs, Braised Snap Peas with a Bit of Cream, and Golden, Crispy Leeks with Melted Gruyère.

And, of course, the soulful soups, stews, and pastas Colu is known for: Cappelletti en Brodo with Mortadella Meatballs, Lentil Stew with Pork and Crispy Walnuts, and an Early Summer Pasta with Torn Noodles, Mascarpone, and Hazelnuts. Plus, crowd-pleasers like Calabrian Chili and Pickled Pepper Braised Pork and Roast Chicken with Lemon, Fennel, and Crispy Pecorino Potatoes. (more…)

Strawberry Thyme Shortcakes

Strawberry Thyme Shortcakes excerpted from Full Belly: Recipes and Stories from a Family Farm by Jenna Muller and Amon Muller. Photography by Molly DeCoudreaux.

100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California.

Full Belly‘s recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. Founded in 1985, Full Belly Farm is one of the oldest sustainable farms in California and supplies to beloved restaurants like Chez Panisse and Zuni Cafe.

Seasonal recipes: Cook seasonally with recipes from Full Belly’s farm kitchen
Farm life: Learn about life on one of California’s oldest sustainable farms―from animal husbandry to the rhythms of planting, growing, and harvesting four seasons of produce.
How-to: Find practical advice on choosing the best produce, the difference between varieties, and how to garden with sustainable farming practices.
CSA subscribers: CSA box subscribers will find it easy to cook along with Full Belly’s 100 seasonal recipes.

(more…)

BREKKIE COOKIES

Brekkie Cookies excerpted Love What’s On Your Plate: Wholesome recipes to cherish and share by Stephanie Valentin. Photography by Louisa Nicolaou.

Love What’s On Your Plate: Wholesome Recipes to Cherish & Share, will make you feel like a guest sitting at [Stephanie Valentine‘s] supper table learning all about her family, her traditions, and why homemade meals mean so much to her. This beautifully curated collection is more than just your average cookbook—it’s an invitation to embrace joyful, wholesome cooking.”
—CANREADS Book Review

In this cookbook, love what’s on your plate means loving . . .

The experience of cooking and eating
The individual and blend of tastes
The knowledge that it’s good for you
The feelings of bonding and celebration
The traditions of the past—and the new ones you’re creating

A collection of over 100 delicious, well-balanced recipes designed to make cooking easy and enjoyable. Created by holistic nutritionist and passionate home cook Stephanie Valentine, this cookbook is filled with flavourful meals that bring people together.

✔ Simple & Nutritious – Wholesome, satisfying dishes without compromise.
✔ Perfect for Families – Tried-and-true favourites everyone will love.
✔ More Than Recipes – Includes exclusive guides and tips on: (more…)

Chewy Caramel Blondies

Sure Thing Desserts: Truly Perfect Versions of Everyday Classics by Matt Lewis

Lifetime baker and cookbook author Matt Lewis opened his Brooklyn bakery BAKED in 2005 to instant rave reviews, and his baked goods have been featured on Oprah, the Food Network, and TODAY. After he sold the business a few years ago, he found himself back in his kitchen baking for friends and for his Instagram @Brooklynbaker.

Sure Thing Desserts is a collection of the sweets he makes over and over and has spent a lifetime perfecting. The book begins with what Lewis considers essential recipes for any baker, including Everyday Chocolate Chip Cookies, the Classic Brownie, the Yellow Picnic Party Cake, a Scottish Lemon Drizzle Loaf, and a Posh Chocolate Cake, along with the tips and secrets to help ensure success.

The book also includes chapters on bars, cookies, cakes, and pie. This is the must-have book for all everyday and anytime bakers.

Sure Thing Desserts: Truly Perfect Versions of Everyday Classics by Matt Lewis is available at Amazon.com, Amazon.co.uk and Indigo.ca.

Chewy Caramel Blondies

MAKES 16 BLONDIES (more…)

Grand Marnier Soufflé

Grand Marnier Soufflé excerpted from Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant by Bertrand Auboyneau. Photography by Annabelle Schachmes.

Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant

This long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants

Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honoured methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses.

In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes.

Learn to make the best versions of the classics—everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meunière, tarte tatin, and Grand Marnier soufflés. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau’s expert guidance, written with the home cook in mind.

For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking. (more…)

Chocolate Cake with Mocha Frosting

Chocolate Cake with Mocha Frosting excerpted from Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann. Photography by Suzanne Vizethann.

Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann. From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.

★ ★ ★ ★ “Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion.” —Publishers Weekly, Starred Review

“The flavors of Atlanta’s Buttermilk Kitchen—famed for its dazzling breakfasts and lunches—shift to coastal Maine in Suzanne Vizethann’s Brunch Season, an inviting cookbook.” —Foreword Reviews

Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favourites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavourful ingredients.

All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious. (more…)

Corn and Tapioca Pudding

Featured on Best of 2025 Lists

• The Los Angeles Times, 33 Best Cookbooks of 2025
• The New York Times, The Best Cookbooks of 2025
• Eater, Best New Cookbooks Fall 2025
• Bon Appétit, 14 Standout Cookbooks for Fall 2025
• The Washington Post, 14 of Our Favorite Cookbooks of the Year
• Southern Living, The Best Southern Cookbooks of Fall 2025
• Chowhound, 21 Best Cookbooks of 2025

About the Book

James Beard nominee and chef Arnold Myint, the force behind the beloved Thai restaurant International Market in Nashville, shares the food he grew up with in a stunning cookbook that is welcoming, practical, and full of bold flavour.

In Family Thai, Arnold breaks down an often intimidating cuisine into clear and approachable building blocks for home cooks. He starts with pantry staples, answering essential questions about ingredients like fish sauce and soy sauces, then moves into core techniques such as steaming perfect sticky rice or making fresh noodles at home when they are hard to find.

The recipes move fluidly between tradition and personal expression. Arnold shares the dishes he cooks at home, Thai recipes shaped by his Nashville roots and global travels, and the vibrant world of Thai street food, from shumai and shrimp toast to curry puffs, classic noodle dishes, and his own creative interpretations. Longtime fans of International Market will also find the restaurant’s most requested classics finally written down. (more…)

Sour Cherry and Sally Sheep’s Cheese Danishes

Sour Cherry and Sally Sheep’s Cheese Danishes excerpted from Dobre Dobre: Baking from Poland and Beyond by Laurel Kratochvila. Photography by Malgosia Minta.

New York Times Best Cookbook of 2025

“In Dobre Dobre, Laurel Kratochvila leads us down the gloriously buttery, poppy seed strewn path of modern and classic Polish baking. Ms. Kratochvila, who runs a bakery in Berlin, writes meticulous recipes that deliver impressive results.”
New York Times

Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120 plus recipes from James Beard Award finalist Laurel Kratochvila.

Poland’s distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably comes with being a country with seven neighbors and generations of migration. Step into a Polish piekarnia or bakery and you are greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves.

In this repertoire expanding baking book, American born, Berlin based baker and 2023 James Beard Award finalist Laurel Kratochvila brings you more than 120 familiar and inventive treasures. These include innovative recipes of her own as well as recipes from pioneering Polish bakers, such as:

Horseradish, Beet, and Summer Greens Bialys
Sunflower Rye Loaf
Plum Butter Carnival Donuts
Rano Piekarnia’s Summer Bilberry Buns
Chocolate and Whipped Cream Warsaw Cake
Karpatka also known as cream and choux cake
Soft Iced Toruń Gingerbread
Rose and Almond Jewel Rugelach
Twisted Krakow Bagels
Sauerkraut and Mushroom Rolls
And much more.

Vivid storytelling and fascinating historical details illuminate the significance behind each recipe. (more…)

Cool Food Dude

Dessert

Georgian Baklava (Pakhlava)

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Lemon Filo Cake

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Rye Blueberry Galette

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Strawberry Thyme Shortcakes

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Grand Marnier Soufflé

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Chocolate Cake with Mocha Frosting

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Corn and Tapioca Pudding

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Sour Cherry and Sally Sheep’s Cheese Danishes

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Chewy Caramel Blondies

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