Southern

Seared Sea Scallops with Middlins
Seared Sea Scallops with Middlins

Seared Sea Scallops with Middlins excerpted from Salt and Shore: Recipes from the Coastal South by Sammy Monsour and Kassady Wiggins. Photography Ziv Sade & Sammy Monsour

Salt and Shore: Recipes from the Coastal South by Sammy Monsour and Kassady Wiggins.

Chef and mixologist duo Sammy Monsour and Kass Wiggins share more than 120 recipes for their favourite seafood dishes and drinks from the coast and watery byways—along with their passion for Southern cooking, hospitality, and culture.

Advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook. Through recipes and stories, Sammy and Kass aim to inspire informed choices that support coastal resiliency and marine ecosystem health.

Celebrate the coasts and waterways of the South with outstanding seafood, ocean advocacy, and beach-front feasts to enjoy at home.

TECHNIQUES AND EXPERT TIPS that will encourage cooks of all levels to master preparing and serving seafood dishes and cocktails at home, including how to filet fish, handle shellfish, craft drinks around simple fresh ingredients, and use ice for added flavour. (more…)

Hot Honey Crispy Shrimp
Hot Honey Crispy Shrimp

Hot Honey Crispy Shrimp excerpted from Tastemaker: Cooking with Spice, Style & Soul by Scot Louie.

Tastemaker: Cooking with Spice, Style & Soul by Scot Louie 

Elevate your everyday dishes with this collection of soul-filling recipes from celebrity stylist and creator of DinnerPlus, Scot Louie. Whether you are planning a chic dinner party with your friends, a cozy dinner for two, or a delightful family brunch, Tastemaker is guaranteed to have the perfect dish for every occasion.

Scot Louie fuses his Jamaican roots with traditional soul food cooking to offer a stunning journey for your tastebuds. Follow along as these pages inspire you to enjoy the process of cooking, with reminders to pour your favourite drink, turn on your favorite song, and transform cooking from a daunting task to an enjoyable experience. Tastemaker will help you find your own style and confidence in the kitchen with exciting dishes that make you proud of your final product, leaving you eager to savor each bite and feed every corner of your soul.

Taste and flavour are abundant in dishes like Honey Butter Cornbread Waffles, Creamy Cajun Chicken, Sweet Suasage Smash Burger, Salted Caramel Pretzel Blondies, and so many more. There is also a section dedicated to creating the viral, delectable Soul Bowl that is sure to leave you saying, oh wow. Elevated, flavourful, and lavish meals are now right at your fingertips on each page of Tastemaker: Cooking with Spice, Style & Soul.

COOK WITH SCOT LOUIE: Oh Wow! Each recipe comes directly from the tastemaker himself. Follow along with the viral influencer to create and enjoy post-worthy meals in your own home. (more…)

Lobster Étouffée
Lobster Étouffée

Lobster Étouffée excerpted from Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen: A Cookbook by Justin Sutherland.

Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen: A Cookbook

In 90+ soul-satisfying recipes, beloved Top Chef star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.

Justin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV/TBS.

In his highly anticipated first cookbook, Justin shares the inspiration and foundation behind his approach to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage. (more…)

Shrimp Creole

Cooking with Chiles: Spicy Meat, Seafood, Noodle, Rice, and Vegetable-Forward Recipes from Around the World by Clifford WrightJames Beard Award-winning author Clifford Wright is your guide to some of the world’s most flavorful and spicy cuisines with 75 authentic recipes featuring chili pepper heat.

From salsa roja of Mexico to the kimchi of Korea, Cooking with Chiles presents these recipes with delicious accuracy and authenticity.

Each recipe is marked with an icon indicating the dish’s heat level, so it’s easy to identify recipes that will be appropriate for any occasion—from mild to fiery.

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Not Yo Mama’s Peanut Butter-Bacon Burger
Not Yo Mama’s Peanut Butter Bacon Burger

Not Yo Mama’s Peanut Butter Bacon Burger excerpted from Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford

Turkey and the Wolf: Flavor Trippin' in New Orleans by Mason Hereford

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

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Banana Pudding
Banana Pudding

Banana Pudding, Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ by Matt Horn. Photography © 2022 Andrew Thomas Lee.

Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ by Matt Horn.

Matt Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Guide Restaurant” designation, has lines outside that run for blocks and hundreds of rave reviews in local and national media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins’ and inspired desserts and drinks. Now the restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.

Matt’s barbecue style, which he calls West Coast Barbecue, is original. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.

Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. It includes: (more…)

Pineapple Upside-Down Cake
Pineapple Upside-Down Cake

Pineapple Upside-Down Cake, excerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021. Photographs © 2021 by Angie Mosier.

Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021. Photographs by Angie Mosier.There is nothing more satisfying or comforting than tying on a favourite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen.

Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking.

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Bomb Nachos

Bomb nachos

Bomb nachos, Southern Grit: 100+ Down-Home Recipes for the Modern Cook by Kelsey Barnard Clark. Photography by Antonis Achilleos.

Southern Grit: 100+ Down-Home Recipes for the Modern Cook

A modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favourite

From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining.

In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin’ Veggies, and six variations of Icebox Cookies.

Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark’s tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). (more…)

Taiwanese Fried Chicken
Taiwanese Fried Chicken

Taiwanese Fried Chicken, The Double Happiness Cookbook by Trevor Lui. Photography by Suech + Beck.

The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories

Toronto is a renowned food mecca, born out of a cultural identity defined by the unified culinary tradition of a vibrant multicultural community. It is a city that has shaped and defined one passionate chef who abandoned his corporate job to throw on an apron and to get into the kitchen, behind the bar, and in front of diners.

Almost immediately, his Taiwanese fried chicken was voted best in the city, fans queued for his notorious ramen burger, and his sensational Nashville Hot Chicken Sandwich brought in the masses.

The Double Happiness Cookbook is a riveting exploration of Trevor Lui’s tireless culinary journey that began in the kitchen of a family restaurant with sweet and sour chicken balls and chow mein and eventually drew inspiration from the streets of Toronto, LA, New York, and Taiwan.

Featuring feel-good, Asian-inspired recipes with a big-city attitude—think BBQ pork on rice, bulgogi beef tostadas, sweet chili cauliflower wings, and ramen with L.A. Kalbi—this heartening cookbook is an authentic celebration of heritage, community, street culture, and food philosophy. It is eighty-eight recipes, eight compelling stories, and one man’s dream.

The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories is available at Amazon.com and Indigo.ca.   (more…)

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal
Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal, excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier.

THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson.

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.

Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honour of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.

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