Tandoori-style Harissa Chicken Drumsticks

Persiana Easy by Sabrina Ghayour

Brand-new recipes from the Sunday Times bestselling author of Persiana and Persiana Everyday

A fresh collection of inspiring recipes from the bestselling Middle Eastern chef, each designed to be as easy and approachable as possible.

The hotly anticipated Persiana Easy brings together the irresistible flavours of the Middle East with simple, accessible cooking. From midweek meals and traybakes to pastries and desserts, these recipes are made to delight family and friends time and again.

Contents include

Dips, Snacks and Light Bites
Sweet Potato, Basil and Feta Dip
Crispy Za’atar Salt and Pepper Prawns
Popcorn Halloumi

Bread and Pastry
Turkish Pide Bread
Easy Bake Bagels(ish)
Fig, Goat Cheese, Thyme and Honey Rolls

Salads
Smoked Aubergine Salad with Pickled Chillies and Feta
Duck and Pomegranate Salad with Honey Pomegranate Sauce
Broad Bean, Pea, Orange and Goats Cheese Salad

Midweek Meals
Lamb Kofta Patties with Yogurt and Burnt Orange
Butterflied Orange Paprika Butter Chicken
Shish Kebab

Comfort Food
Turkish Lentil Soup
Couscous Royale with Spiced Lamb Shanks
Orange Spiced Pork with Charred Spring Onions and Pineapple

Roasts and Traybakes
Spiced Saffron Chicken Kebabs
Tray-baked Harissa Lamb Chops
Baked Meatballs with Tomato, Harissa and Feta

Vegetables and Side Dishes
Hot and Sour Green Beans
Mashed Chickpeas with Spice Oil
Stuffed Baby Peppers with Date Couscous and Feta

Sweet Treats
Citrus and Spice Almond Tart
Bokaj
Apple Borek (more…)

Tarte au Riz

Tarte au Riz excerpted from Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries by Regula Ysewijn. Photography by Regula Ysewijn.

Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries by Regula Ysewijn In Dark Rye and Honey Cake, acclaimed food writer and historian Regula Ysewijn turns her focus to the bakes and culinary history of her Belgian homeland.

2024 James Beard Foundation Book Award Winner!

“A beautifully illustrated volume of recipes with history.” – The New York Times

Known as an expert in British baking and culture, acclaimed food writer and historian Regula Ysewijn turns her attention to her native Belgium for an intimate look at the culinary traditions and classic baked goods—including classic Carnival and Renaissance treats, pastries, pies, biscuits, cakes, breads and, of course, waffles.

Dark Rye and Honey Cake includes a lavish photo gallery of Belgian landmarks and landscapes, historical artifacts, and images of every recipe. Regula’s unique ability to capture the detail and beauty of Belgium in her recipes and photos provides readers with a breathtaking engaging, and personal account of food culture in Belgium.

80+ RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles (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…)

IRAQI YELLOW SPICE–RUBBED CHICKEN

Iraqi Yellow Spice–Rubbed Chicken excerpted from Saveur: The New Classics Cookbook: More than 1,000 of the world’s best recipes for today’s kitchen by The editors of Saveur magazine. Photography by Maxime Iattoni.

Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen by The editors of Saveur magazine

From the editors of America’s favourite culinary magazine, Saveur: The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and Saveur’s standard of excellence.

Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of Saveur represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-colour photographs that bring the cuisine to life.

The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, use young ginger for the best flavour) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion. (more…)

Fig, Prosciutto, and Burrata Salad

Fig, Prosciutto, and Burrata Salad excerpted from Sookie’s Recipe Book: Gilmore Girls: An Official Cookbook (Gilmore Girls: Official Cookbooks) by Elena Craig, Elizabeth Fish, and Micol Ostow. Photography by Ted Thomas.

Sookie's Recipe Book: Gilmore Girls: An Official Cookbook (Gilmore Girls: Official Cookbooks) by Elena Craig, Elizabeth Fish, and Micol Ostow

Straight from the Dragonfly Inn’s executive chef, Sookie’s Recipe Book teaches fans how to make iconic recipes as only Sookie St. James can!

Join Sookie in the kitchen for an in-world culinary journey through Gilmore Girls featuring easy-to-follow recipes for all her elaborate creations, including Famous Peach Sauce, Rocky Road Cookies, each course of the Bracebridge Dinner, and her iconic Hot House Tomato Salad. In this official cookbook, you’ll find the lovable chef’s uniquely enthusiastic (and perhaps a little frenzied) take on dozens of memorable gastronomical moments in the show. The more than 75 recipes include:

Breakfast: “I Have My Standards” Omelets, Blueberry-Lemon Pancakes, Belgian Waffles with Famous Peach Sauce, Shirred Eggs with Chive, Currant and Spice Scones

Starters: The Original Onion Dip, Rory’s Birthday Angel Wings, Walnut Arugula Gorgonzola Crostini, “The Lettuce is Dry” BLT Soup

Sandwiches, Sides, and Salads: Jackson’s Vegetables Carpaccio, Not Jackson’s Vegetables Ratatouille, Warm Potato and Chorizo Salad, Sweet Potato Biscuit Sandwiches

Mains: “Four in Four” Coq au Vin, Chicken and Dumpling Casserole, Pasta a la Sookie, Butternut Squash Pasta Purses, Bracebridge Dinner “Peacock” Pie (more…)

SMOKED PULLED PORK

Smoked Pulled Pork excerpted from Yellowstone: The Official Dutton Ranch Family Cookbook: Delicious Homestyle Recipes from Character and Real-Life Chef Gabriel “Gator” Guilbeau by Gabriel “Gator” Guilbeau. Food photography by Waterbury Publications Inc.

Yellowstone: The Official Dutton Ranch Family Cookbook: Delicious Homestyle Recipes from Character and Real-Life Chef Gabriel "Gator" Guilbeau by Gabriel "Gator" Guilbeau

Re-create recipes with Yellowstone: The Official Dutton Ranch Family Cookbook, featuring delicious dishes from the hit series as prepared by real-life chef and character “Gator.”

Whether it’s a hearty breakfast of Rip’s Fry Bread with Scrambled Eggs and Bacon (his favourite dish handed down by his mother), a quick week-night dinner with Beth’s Cheesy Hamburger Mac Casserole (no box needed), or a pick-me-up with Beth’s “Two Scoops of Ice Cream, Three Shots of Vodka” Smoothie, Yellowstone: The Official Dutton Ranch Family Cookbook compiles over 55 recipes inspired by and featured in the critically acclaimed hit series.

Gabriel “Gator” Guilbeau—a real-life chef and the set caterer for Yellowstone and fan-favourite character on the show—shares his hearty and delicious recipes from the Dutton Ranch. Learn Gator’s secrets to making a perfectly smoked pulled pork (a ranch hand staple), an authentic gumbo, and flawlessly fluffy biscuits. Whether you’re hosting a Yellowstone viewing party or serving up a comforting homestyle meal, wrangle up your ingredients and bring the exciting world of Yellowstone into your kitchen.

55 + RECIPES BY REAL-LIFE CHEF AND CHARACTER “GATOR”: Includes more than 55 simple and delicious recipes by real-life chef and beloved character “Gator” of the hit series Yellowstone, compiled into one faux leather-bound edition.

GEARED FOR ALL OCCASIONS AND SKILLS: Easy-to-follow recipes and everyday ingredients make Yellowstone: The Official Dutton Ranch Family Cookbook perfect for any occasion and skill level—whether a themed dinner party, viewing party, or weeknight meal. (more…)

Tza-zikki

Tza-zikki excerpted from Eat Small Plates: Vibrant, Shareable Dishes for Daily Joy by Ben Siman-Tov and Zikki Siman Tov. Copyright © 2025 Ben Siman-Tov and Zikki Siman Tov. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Eat Small Plates: Vibrant, Shareable Dishes for Daily Joy by Ben Siman-Tov and Zikki Siman Tov.

The dynamic couple behind @BenGingi share their favourite mix-and-match-ready recipes for effortless everyday dining and easy hosting

From a serendipitous meeting on a street corner in a tiny town in the Italian Alps to their food studio at the heart of the East Village in New York City, Ben and Zikki have been on a culinary adventure since the very moment they met. Ben’s first gift to Zikki? A half loaf of beetroot sourdough. And their first date? Zikki taught Ben to make potato varenyky, secretly prepping him to help her make 1,000 for an event the following week!

These days, with not a moment to spare, they happily host friends and family and run a sought-after catering business in New York City. Their debut cookbook, Eat Small Plates, is an ode to a style of eating at the heart of their lived experiences together: travelling, creating a family, and building beautiful lasting friendships wherever a meal can be shared. Here, they offer their favourite small plate recipes for greater joy and connection every day.

Ben’s knack for vibrant Israeli flavours and Zikki’s passion for shareable, soul-warming Ukrainian-inspired dishes combine in Eat Small Plates to create bold and exciting recipes for every dinner or gathering. With favourites such as Ben’s freshly baked Pita, Zikki’s crunchy chopped Jewelled Celery Salad, and creamy Cashew Basil dip, this ultimate hosting cheat sheet helps home cooks transform simple ingredients into beautiful, intentional dishes. Ben and Zikki share essential cooking techniques—from charring an eggplant to incorporating pickling into your daily routine—and even tips for those who don’t want to cook at all (but still want to host!). This book is a celebration of the feast-ready lifestyle, and a guide to spreading love through food. (more…)

Caprese Pasta Salad

Caprese Pasta Salad Planted Performance (Plant Based Athlete, Vegetarian Cookbook, Vegan Cookbook): Easy Plant-Based Recipes, Meal Plans, and Nutrition for All Athletes by Natalie Rizzo MS RD. Food photography © 2023 by Natalie Rizzo, MS, RD.

Planted Performance (Plant Based Athlete, Vegetarian Cookbook, Vegan Cookbook): Easy Plant-Based Recipes, Meal Plans, and Nutrition for All Athletes by Natalie Rizzo MS RD

Transform your health and improve your endurance as a plant-based athlete with recipes and advice from marathon runner and nutritionist Natalie Rizzo, MS, RD.

Planted Performance lays the sports nutrition groundwork of plant-based nutrition for everyday endurance athletes looking to fuel their activity and aid recovery. Meal plans to cover every day in a training plan (including rest and recovery days), 68 simple and tasty recipes, and meal prep tips ensure plant-based athletes have the energy they need to bring them past the finish line.

Nutrition for everyday athletes is more than just the overall consumption of the right nutrients—it’s about when and how to get what’s needed to fuel their bodies—and the growing number of plant-based athletes need answers and advice about the proper amount of nutrients. Am I getting enough protein? How much iron and B12 are in meatless foods? Here to guide is Natalie Rizzo, a New York City-based media dietitian and owner of Greenletes, a compilation of vegetarian and vegan recipes and practical sports nutrition articles, to all this and more.

Planted Performance is a cookbook not just for vegetarian or vegan athletes, but also for meat eaters looking to integrate more plant-based dishes in their diets. Packed with nutritional guidance, you’ll quickly become a stronger, better athlete before, during, and after race day.

68 WELL-BALANCED RECIPES: With nutrient-rich recipes, there’s no need to count calories or track macros (more…)

Miso Caramel Apple & Pear Crumble

Miso Caramel Apple & Pear Crumble 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.

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…)

Cool Food Dude

Tandoori-style Harissa Chicken Drumsticks

Contents include

Like this:

Tarte au Riz

Like this:

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

Like this:

IRAQI YELLOW SPICE–RUBBED CHICKEN

Like this:

Fig, Prosciutto, and Burrata Salad

Like this:

SMOKED PULLED PORK

Like this:

Tza-zikki

Like this:

Caprese Pasta Salad

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Miso Caramel Apple & Pear Crumble

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Hen of the Woods or Hamburger Sandwich

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Contents include

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