Vegetarian

Tomato and Saffron Spaghetti

Tomato and Saffron Spaghetti excerpted from Eat Like a Sardinian: Live to 100 by Francesco Mattina. Photography © Dave Brown 2026.

Eat Like a Sardinian: Live to 100 by Francesco Mattina. Photography © Dave Brown 2026.

“More than just a cookbook – it’s a love letter to Sardinia” – Jamie Oliver

An exciting debut cookbook from a rising star in the world of Italian cooking!

Sardinia captures the true spirit of Mediterranean cooking. Here, you find a way of life filled with simple, fresh, seasonal ingredients, healthy fats and plenty of time spent cooking, eating and spending time with loved ones. Sardinia is, after all, one of only five designated “blue zones” in the world – where people live longer than anywhere else.

In Eat Like a Sardinian, chef Francesco Mattana invites you to discover the rich and varied food culture of the island, bringing together his experiences learning to cook from the women around him and years of teaching at Jamie Oliver’s Cookery School to create authentic, delicious home cooking recipes that everyone can master, with all the tips and tricks needed to get them right every time. Find the perfect small bite for your aperitivo hour, stock up your pantry with preserves, perfect your pasta and bread-making skills, learn how to entertain the Sardinian way with impressive fish, meat and vegetable dishes and finish it all off with a traditional dolci. Who knew healthy living could be so sweet?

Eat Like a Sardinian: Live to 100 by Francesco Mattina is available at Amazon.com, Amazon.co.uk and Indigo.ca.

Tomato and Saffron Spaghetti

Spaghetti al Pomodoro e Zafferano (more…)

Ful Medames, Harissa Roast Tomatoes & Pickled Chilli Salsa

Ful Medames, Harissa Roast Tomatoes & Pickled Chilli Salsa excerpted from Centerpiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham. Photography by Yuki Sugiura.

Centerpiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham

A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.

Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham‘s Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable based recipes that will transform your table. With accessible ingredients and simple methods, Graham’s flavour packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.

What’s Inside

The Meal Before the Meal
Mushrooms with Tamari & Pomegranate Skewers
Halloumi Ricotta Fritters with Spiced Lemon ‘Honey’

The Main Event
Harissa Roast Carrots, Mango Labneh & Mint
Hispi Cabbage with Date Butter & Tahini

On the Side
Potato Salad with Basil Zhoug & Coconut Crunch
Hawaij Roast Potatoes with Preserved Lemon Roast Shallots

Something Sweet
Za’atar & Cherry Chocolate Refrigerator Cake Bars
Poppy Seed & Orange Blossom Babka

About Helen Graham

Helen Graham was Executive Chef at the renowned London restaurant Bubala for five years, following roles at critically acclaimed restaurants including The Palomar and The Barbary, as well as the Ottolenghi Test Kitchen.

Praise for Helen Graham

Meera Sodha: “Helen’s recipes are the most exciting thing to have happened to vegetables since Ottolenghi.”

Anna Jones: “Original, do-able, unquestionably delicious vegetable recipes. I love this book.”

Jay Rayner: “Helen Graham has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew. Her bold plant based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck.”

Yotam Ottolenghi: “Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.”

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Silky roasted garlic hummus + courgette bowl

Silky roasted garlic hummus + courgette bowl excerpted from Bold Beans Full of Beans: Delicious Beany Recipes to Obsess Over by Amelia Christie-Miller. Photography by Sam A. Harris.

“Beans are quite simply one of the best foods you can eat, so get stuck in!”
– Hugh Fearnley Whittingstall

“This book is the PR beans have always deserved!”
– Yotam Ottolenghi

Get ready to become bean obsessed.

Back by popular demand, this book features 70 brand new, individually photographed recipes from the trailblazing Bold Beans company. Following the Sunday Times bestseller Bold Beans: Recipes to get your Pulse Racing, a growing community of so called bean champs emerged across social media, supermarkets, independent food stores and word of mouth – all calling for more brilliant bean recipes.

Organised by type of bean and showcasing the brand’s newly launched black beans, borlotti beans, queen carlin peas, and queen red beans, the book introduces fresh ideas like beanottos and tray bakes. The result is food that is super healthy, totally unprocessed, planet friendly, and deeply satisfying.

Recipes include:
– Sausage and butter bean stew
– Chickpea, sweet potato and peanut butter curry
– Spiced onion and borlotti bean frittata
– Crispy chorizo and red bean shakshuka with charred padron peppers (more…)

Potato Knishes

Potato Knishes excerpted from RUSS & DAUGHTERS: 100 Years of Appetizing by Niki Russ Federman and Josh Russ Tupper. Copyright © 2025 by Niki Russ Federman and Josh Russ Tupper. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Gentl & Hyers. Illustrations by Jason Polan, LLC.

Russ & Daughters: 100 Years of Appetizing by Niki Russ Federman, Josh Russ Tupper, Joshua David Stein From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food

In 1907, a Jewish immigrant named Joel Russ landed in New York City, where he took a pushcart of herring and built a legacy that would pass down through fathers and daughters (and sons and husbands and wives) for more than a hundred years. Four generations later, the ancestral heart of Russ & Daughters continues to bustle on the Lower East Side, with three more locations throughout the city.

Over the course of a century, Russ & Daughters has fed hundreds of thousands of customers, many considering a visit to the original shop on East Houston a family tradition, weekly ritual, or New York experience. Now, for the first time, Russ & Daughters brings its world-famous institution into readers’ homes. Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings―smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others.

Nothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. Yet this book captures some of that infectious Russ & Daughters appetizing spirit, and most importantly, brings families and friends together around the table. (more…)

Nonna’s Stuffed Aubergines

Nonna’s Stuffed Aubergines excerpted from Sicily: Recipes from an Italian island by Enza Genovese and Sandra Mahut. Photography by Sandra Mahut.

Essential Recipes from a Mediterranean Island

A beautiful collection of delicious Sicilian recipes, complete with stunning photography of the island itself

Discover the flavours of Sicily through this irresistible collection of recipes, each accompanied by specially commissioned photography that captures the island’s sun-soaked charm.

From the bustling streets of Palermo to the colourful markets of Cefalù, Sicily is a feast for the senses. In these pages, Sicilian cook Enza Genovese invites you to travel across her homeland through food—from the first golden bite of an arancino to the sweet crunch of a canola.

You’ll find time-honoured classics alongside new favourites, each recipe crafted to bring the warmth and generosity of Sicilian cooking into your own kitchen.

Chapters include

Antipasti
Arancini, Nonna’s eggplant parmigiana, Sicilian focaccia

Pasta
Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatini

Risotto and Couscous
Artichoke and pea risotto, Trapanese couscous, lobster risotto (more…)

Black bean & squash soup / chili pesto / braised Swiss chard

Black bean & squash soup / chili pesto / braised Swiss chard excerpted from Comfort Food with Spencer Watts by Spencer Watts. Photography by Steph Brown.

Comfort Food: with Spencer Watts by Spencer Watts

Chef Spencer Watts takes the very best of classic comfort food dishes and adds globally influenced flavours to make each dish new again. Chicken noodle soup becomes jerk rubbed duck noodle soup; mac and cheese becomes transformed with a rye crumble topping and chicken wings are dusted with dill pickle chips.

This new approach to comfort foods includes something for every kind of cook — some recipes are easy to follow, some more ambitious — all are delicious! Using readily available ingredients, Spencer Watts takes an imaginative approach to appetizers, bowls, main dishes, desserts and more! Recipes include Ham Hock and Pea Risotto, Wild Mushroom Soup, Caramel Popcorn Cake, Greek Style White Bean Ragu and more!

Table of Contents
Introduction
Chapter One: Forkless
Chapter Two: Fowl Language
Chapter Three: Bowls
Chapter Four: Carbaholic
Chapter Five: Any Given Sunday
Chapter Six: Sugar Coated

(more…)

Hen of the Woods or Hamburger Sandwich

Hen of the Woods sandwich excerpted from Coastal: 130 Recipes from a California Road Trip by Scott Clark and Betsy Andrews. Photography by Cheyenne Ellis.

Coastal: 130 Recipes from a California Road Trip by Scott Clark and Betsy Andrews

Named a Best Cookbook of Spring 2025 by Eater, Los Angeles Times, and Epicurious

Between lush photos from Cheyenne Ellis, gorgeous descriptions from Andrews, and recipes that make the most of local bounty (think perfect Meyer lemonade and Dungeness crab rice), it’s a treat for all senses.”
—The Los Angeles Times

“With his debut cookbook, Clark, chef and owner of Dad’s Luncheonette, wanted to celebrate California’s Central Coast. He succeeds on every count.”
—Library Journal (starred review)

A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.

Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles. (more…)

Basil Pistachio Pesto

Basil Pistachio Pesto excerpted from Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals by Ashley Boyd. Photography by Maren Caruso.

Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals by Ashley Boyd

Elevate everyday cooking with 50 easy-peasy recipes for delicious, drizzly, dunk-able sauces.

Saucy is an accessible collection of 50 sauce recipes organized by flavour profile (herby, sweet, spicy, savory, and more). This go-to kitchen companion, irresistibly designed with bold graphics and full-colour photography, includes simple, super-tasty sauces that transform basics from ordinary to sensational:

Dress up a piece of grilled chicken with Orange Chimichurri
Drizzle Thai Peanut Sauce over steamed veggies to up the flavour factor
Add Coconut Chile Crisp to spice up morning eggs
Fancify a bowl of ice cream with Blackberry Basil Coulis

How-to instructions for ten homemade dishes—like sautéed shrimp, juicy burgers, and fluffy pancakes—plus a handy list of recommended sauce pairings for a range of proteins, vegetables, pasta, beans, grains, and greens help you get your saucy party started.

Amateur cooks, busy parents, and healthy eaters will appreciate these painless ways to upgrade everyday meals. Paired with kitchen basics, first-apartment supplies, or registry items, Saucy also makes a fun and practical graduation, housewarming, or newlywed gift. (more…)

Rustic Vegetable Tart

Rustic Vegetable Tart excerpted from At Home in Provence: Recipes and Stories from Life in the South of France by Jeany Cronk. Photography by Lizzie Mason.

At Home in Provence: Recipes and Stories from Life in the South of France by Jeany Cronk

At Home in Provence is a stunning cookbook that explores a modern take on life in this sunny French region from co-owner of winemakers Maison Mirabeau, Jeany Cronk. Sharing recipes and table settings, and offering a nuanced look at the local culture and style, the book delves into wines, entertaining ideas, and features short essays to give readers a taste of life in France.

The 60 recipes showcase the seasons, focusing on simple cooking with local produce bursting with freshness, made to be shared. From dishes to serve up at a casual lunch such as St Tropez Ceviche to mains with a Mirabeau twist like Coq au Vin Rosé, as well as delicious desserts, including Lemon Madeleines with White Chocolate Dip, there’s a vast array of recipes to bring a taste of Provence to your table.

Divided into four distinct sections: Les Vignes (what to cook in the harvest season, the culture of winemaking, how to taste and understand what to look for in a good Provençal rosé), Le Village (cooking with inspiring market produce, the slow rhythm of village life, food markets, fêtes), La Ville (exploring the chicer side of Provence’s culinary landscape, the bustle of city life in towns of the region, culture) and La Côte (delving into salty seaside recipes, the bright blue sea, picnics on sandy beaches, coastal spots), each chapter is bursting with stunning location photography, from the turquoise Mediterranean to the verdant vine-covered hillsides.

At Home in Provence: Recipes and Stories from Life in the South of France by Jeany Cronk is available at Amazon.com, Amazon.co.uk and Indigo.ca.

Rustic Vegetable Tart

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Sweet and Spicy Banana-Ketchup Roasted Carrots

Sweet and Spicy Banana-Ketchup Roasted Carrots excerpted from In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes is available. Photography by Fujio Emura.

In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes

A brightly flavourful, artfully presented celebration of chef and tastemaker Woldy Reyes’ heritage, featuring more than 100 recipes for classic Filipino dishes updated to be lighter, fresher, and vegetable-forward.

Growing up in Southern California as a first-generation Filipino American, Woldy Reyes felt like an outsider, always straddling two worlds. At home, his family ate adobo with rice, gathered in the kitchen to roll lumpia, and roasted a whole goat in the backyard to make kalderetang kambing (celebratory goat stew). At school, all he wanted was Lunchables and Flamin’ Hot Cheetos. It wasn’t until he discovered the power of food as a means of connection―to strangers and friends, to his heritage, and even to himself―that he began cooking in earnest and sharing his story through the dishes he made. His signature style, now beloved by his catering clients in New York City and beyond, highlights classic Filipino food but with a focus on local, seasonal produce and artful presentation.

In the Kusina is Woldy’s story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. These aren’t your lola’s traditional dishes; here, Filipino tastes and techniques are reimagined for a new generation of home cooks, resulting in a trove of elegant and boldly flavourful recipes organised by season, including:

Garlic Furikake Rice with Fried Egg
Purple Daikon, Coconut Labneh, and Peanut Salsa Toast
Oyster Mushroom Skewers with Mushroom BBQ Sauce
Roasted Brussels Sprouts with Miso Tahini and Pomegranate Seeds
Decadent hot and cold drinks, luscious desserts, and much more

(more…)

Cool Food Dude

Vegetarian

Tomato and Saffron Spaghetti

Tomato and Saffron Spaghetti

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