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This spring there\u2019s a roster of new cookbooks catching our team\u2019s attention. They\u2019re telling us about pantry ingredients we absolutely need, transporting us to places without ever having to step on a plane, and giving no shortage of outright delicious recipes. We have been cooking craveable vegetable mains from the Make It Plant-Based!<\/em><\/a> books, a slew of Korean banchan from Umma<\/a>,<\/em> and all the cookies from Fat + Flour<\/a>.<\/em> Read on for our standout titles of the season, and don\u2019t forget to add one or two to your cart.<\/p>\n My failure to secure a reservation at Bonnie\u2019s<\/a> might have something to do with why I was so excited to crack open chef-owner Calvin Eng and fianc\u00e9 Phoebe Melnick\u2019s Salt Sugar MSG<\/em><\/a>. But it\u2019s not the sole reason for my enthusiasm. Eng\u2019s blend of Cantonese and Hong Kong\u2013style cooking is accented by his New York upbringing. This coalesces into a collection of recipes that threads together Cha Chaan Tengs, American greasy spoon joints, and Cantonese street food. A recipe as simple as Buttery Oyster Sauce Noodles is a wonder of pantry alchemy and a satisfying meal for picky toddlers and inebriated snackers alike. Savory flavors are dogma here, with MSG and XO sauce<\/a> deployed in abundance. Then dishes like Stuffed Golden Lava French Toast, which is layered with peanut butter and Ovaltine, fried, and drizzled with condensed milk (or you could stuff it with salted egg custard) also demonstrate a mastery in sweet extravagance. \u2014Wilder Davies, commerce writer<\/em><\/p>\n Salt Sugar MSG: Recipes and Stories from a Cantonese American Home<\/p>\n<\/div>\n In the summers when I was growing up, my mom made a batch of ice cream most days. (You\u2019d have to open the freezer carefully, lest a pint container fly at your face.) So it\u2019s no surprise that, whenever a new frozen dessert book comes out, it catches my eye. Such was the case with Malai<\/em><\/a> by Pooja Bavishi, the founder and CEO of Malai, a New York (and nationally expanding) ice cream company specializing in South Asian ingredients. The first time I flipped through the book, I quickly realized I had a problem. I wanted to make the Ginger Root Ice Cream but also the Coffee Cardamom Ice Cream, and the Masala Chai Ice Cream, and the Golden Turmeric Ice Cream. Oh, and the Apricot Mace Sherbet. I started with the Spiced Peanut Crunch Ice Cream, a refreshing vegan scoop that reminded me of coconut sorbet. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\n Malai: Frozen Desserts Inspired by South Asian Flavors<\/p>\n<\/div>\n My friend and former colleague Zaynab Issa<\/a> has written a debut cookbook<\/a> so pristine, self-assured, and thoughtful, it feels like the work of a veteran author. The recipes encompass her experience and food influences as a first-generation immigrant with East African and South Asian roots growing up in New Jersey. Given my micro obsession with popcorn, I tried my hand at the Maple Za\u2019atar Kettle Corn. It was subtly sweet with an intriguing heat from the Aleppo pepper. Red Curry Orzotto sounds unlikely on paper but once bite in, you\u2019re nodding along, knowing it\u2019s going to be in your weeknight rotation. I\u2019ve also bookmarked the Chocolate Cake With Chai Buttercream for my weekend baking project. This is a stunning, timeless book that I\u2019m proud to have on my shelf. \u2014Shilpa Uskokovic, senior test kitchen editor<\/em><\/p>\n Third Culture Cooking: Classic Recipes for a New Generation<\/p>\n<\/div>\n Setting a Place for Us<\/em><\/a> is more than a cookbook; it\u2019s a journey through eight countries\u2019 histories and tells the real stories of displaced people. Somali-American chef Hawa Hassan shines light on the cultural bonds in regions that have endured colonization and violence. Each chapter is devoted to a country\u2014including Democratic Republic of Congo, Egypt, and El Salvador\u2014and shares a personal essay from people preserving their food culture. I made a feast of three dishes from the book: Salatet Summaq, a sumac summer salad; Shorbat Adas, the type of hearty lentil soup I crave year round; and Masoub<\/a>, an easy dessert composed of leftover pita, bananas, and dates. Next on my list are Arayes, meat-stuffed pitas. \u2014Mallary Santucci,<\/em> culinary producer<\/em><\/p>\n Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War<\/p>\n<\/div>\n Content creator Hailee Catalano has a dedicated fanbase online. In her short videos on TikTok and Instagram, she shares a plethora of gorgeous recipes, but a cookbook gives her more space to break down techniques and get into the nitty gritty. As a fan, I was excited to learn about her new book By Heart<\/a>.<\/em> I\u2019ve seen many of her pizza videos, so I was drawn to make her Mushroom and Dill Bar-Style Pizza. I\u2019m typically more of a red sauce gal, but mushrooms and herbs were enough of a pairing to win me over. Like any good dough recipe<\/a>, this one requires you to plan ahead; I made it two days before my plans and the process was simple enough\u2014just a few rests and folds. With a thin but pillowy texture, it\u2019s a crust recipe I\u2019ll definitely go back to. I\u2019m also looking forward to trying the Celery Root and Potato Pierogi, Spanish Zucchini Tortilla, and Midwestern Fish Fry. \u2014Olivia Quintana, social media manager<\/em><\/p>\n By Heart: Recipes to Hold Near and Dear<\/p>\n<\/div>\n I didn\u2019t grow up eating much sesame of any kind so when I learned of Seed and Mill<\/a> cofounder Rachel Simons\u2019 cookbook all about sesame, I was eager to explore the recipes and learn something new. The book focuses on sesame seeds, sesame oil, and tahini in savory and sweet applications. I made Salted Honey & Tahini Snacking Cake: a buttery, nutty loaf with savory notes. It got topped with a tahini cream cheese frosting, and in an effort to get a gorgeous shot, I drizzled the slice with honey and sesame seeds. Next, I\u2019ll try her recipe for frying eggs in sesame seeds and the tahini caramel. \u2014Kelly Janke, contributor<\/em><\/p>\n Sesame: Global Recipes + Stories of an Ancient Seed<\/p>\n<\/div>\n The category of food known as jibbap is central to the soul of Korean home cooking. Literally translating to \u201chome food,\u201d jibbap is the food your mother, grandmother, or any beloved elders make day in and day out. In Umma<\/em><\/a>, Sarah Ahn of America\u2019s Test Kitchen<\/em> and her mother, Nam Soon Ahn, share their family\u2019s culinary perspective through the lens of a Korean American home by way of Southern California, South Korea, and North Korea. The book is a treasure for its endless kitchen wisdom, heart-filled recipes, and deep-rooted respect for all the generations that came before. It showcases home cooking at its best, ranging from sauces, banchan (side dishes), and a slew of kimchi, to gurgling stews, tantalizing meats, and not-too-sweet fare. I have been cooking my way through the banchan chapter: Eomuk Bokkeum (Stir-Fried Fish Cakes), Algamja Jorim (Braised Baby Potatoes), and Jangjorim (Soy-Braised Beef), which are lunchbox stalwarts given their overdue recognition. \u2014Hana Asbrink, deputy food editor<\/em><\/p>\n Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes<\/p>\n<\/div>\n Pakistani-born food writer Maryam Jillani<\/a> has captured the varied bounty of the country that borders Afghanistan, China, India and Iran, home to more than 250 million people. Pakistan<\/em><\/a> doubles as a travelogue using recipes from friends, family, and folks Jillani met to guide readers to places like Punjab, the mountains of Hunza, coastal Sindh, and more. With so many wonderful recipes, it was not easy picking what to showcase at a recent Ramadan party. The Dum Keema, a slow-cooked ground beef dish that\u2019s a staple in Pakistani homes, was an instant hit. We served it with crusty rounds of baguette, but it would do well paired with rice, tossed with pasta, or loaded onto a baked potato. I also made Pata Gobi, a velvety stir-fry of shredded cabbage that is deftly spiced and going to be a mainstay in our growing arsenal of cabbage dishes<\/a>. \u2014Pervaiz Shallwani, senior staff writer and editor<\/em><\/p>\n Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands<\/p>\n<\/div>\n When I bake, I try to minimize steps wherever I can. Is sifting always necessary? Can I microwave instead of double boil? That\u2019s why pastry chef Nicole Rucker\u2019s Fat + Flour<\/em><\/a> is so appealing to me\u2014she ponders the simplest path to a desired outcome. Rucker developed the Cold Butter Method (CBM)\u2014a streamlined process of mixing fat with flour to bypass creaming and any overmixing that comes with it. Think reverse creaming<\/a> but for cookies. I employed the CBM with her Vegan Lemon Lavender Cookies and, after trying them (as a non vegan), was truly stumped how there was no dairy present. The gently floral cookie still had a delightful chew. I also made Rucker\u2019s London Fog Brownies, a dreamy white-chocolate-based bar speckled with tea, and next on my list is her Boozy Banana Snickerdoodles. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n Fat + Flour: The Art of a Simple Bake: A Cookbook<\/p>\n<\/div>\n In Coastal<\/em><\/a>, Dad\u2019s Luncheonette<\/a> owner and chef Scott Clark delivers on his promise to make dishes that are both rustic and comforting. Clark uses techniques from his past working in Michelin-starred restaurants to introduce a California overhaul to family-style mains and road trip snacks alike. This leads to recipes like Asparagus Grain Bowl Benedict, Mac \u2018n\u2019 Cheese with Puffed Rice Topping, and Sage-Grilled Yardbird with Miso-Maple Grits. To make the Chile Jam, I oven-dried tomatoes to a chewy leather, fire-roasted peppers over gas burners, and blended everything up before simmering it down into a sticky sauce. The taste\u2014a smoky, tannic umami, like a tamarind candy wrapped in jalape\u00f1o\u2014proved to be well worth the wait (and a welcome addition to pretty much everything else I ate that week). \u2014Andrea Farr, post production supervisor<\/em><\/p>\n Coastal: 130 Recipes from a California Road Trip<\/p>\n<\/div>\n Before there was the term \u201cgirl dinner,\u201d<\/a> I made grazing plates: a collection of fridge and pantry foods I could plop onto a dish and call a meal. These were dinners I made when I didn\u2019t have the time, energy, or ingredients to cook. So it\u2019s only right that a cookbook titled Snacking Dinners<\/em><\/a>, by Georgia Freedman, would find a place on my shelf. This tidy book is filled to the brim with recipe ideas like Okonomiyaki Tater Tots<\/a>, Sweet Potato Chip \u201cSalad,\u201d and a vibrant antipasti board. They prove that minimal can still mean thoughtful, delicious, and beautiful\u2014a stark improvement from my thrown-together plate of cheese knobs and carrot sticks. \u2014Carly Westerfield, associate manager of audience strategy<\/em><\/p>\n Snacking Dinners: 50+ Recipes for Low-Lift, High-Reward Dinners That Delight<\/p>\n<\/div>\n In Tahini Baby<\/a>,<\/em> the second cookbook from Top Chef Canada<\/em> host Eden Grinshpan, vegetables are the star. The chapters have cheeky names: Wow Salads, Hot New Side Piece, and Boss Veg (the section I\u2019ve been obsessed with). I\u2019ve made hawaij-seasoned sweet potatoes<\/a> with a roasted lemon relish I\u2019d like to top every vegetable with. Whether it\u2019s throwing together sugar snaps, almonds, and herbs for a quick lunch or simmering leeks with sumac, parm, and pine nuts<\/a> for a dinner party side, there are versatile recipes to complete any occasion. My next feat is to conquer the dessert chapter, which is filled with delights like Honey-Sesame Candied Matzo, just in time for Passover. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian<\/p>\n<\/div>\n Plant-based cookbooks aren\u2019t just for vegans or vegetarians. The way I see it, they\u2019re for people who love vegetables. There have been more and more great additions to this category in recent years, and Make It Plant-Based!<\/em><\/a> is not just another excellent one\u2014it\u2019s four. Each book highlights a different cuisine: Southern<\/em><\/a> by Mehreen Karim; Mexican<\/em><\/a> by Andrea Aliseda; Indian<\/em><\/a> by Srishti Jain; and Filipino<\/em><\/a> by Ria Elciario-McKeown. Whether you start with one book or go all out on the collection (talk about a fun birthday gift), a satisfying meal is in store. So far I\u2019ve made Elciario-McKeown\u2019s Sizzling Mushroom and Tofu Sisig<\/a>, a dream to pile over rice. Also: Aliseda\u2019s Mole Rapido, a sauce whose sultry complexity belies its short ingredients list (not unlike her family\u2019s Salsa Guille<\/a>, a go-to in my household for years). Next on my list is Jain\u2019s Tofu Scramble and, come summer, Karim\u2019s BBQ Eggplant and Slaw Sandwiches. \u2014E.L.<\/em><\/p>\n Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets<\/p>\n<\/div>\n Make It Plant-Based! Indian: 50+ Recipes for Vegan Curries, Chaat, Breakfasts, Breads, and Sweets<\/p>\n<\/div>\n Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts<\/p>\n<\/div>\nRecipes Salt Sugar MSG<\/em> by Calvin Eng and Phoebe Melnick<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074804\/1:1\/w_200%2Cc_limit\/CHARRED%2520CABBAGE%2520with%2520Shrimp%2520Paste%2520Butter.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074805\/1:1\/w_200%2Cc_limit\/ROTISSERIE%2520CHICKEN%2520CONGEE.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074806\/1:1\/w_200%2Cc_limit\/HONG%2520KONG%2520EGG%2520SCRAMBLE.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Malai<\/em> by Pooja Bavishi<\/a><\/h2>\n
Recipes Third Culture Cooking<\/em> by Zaynab Issa<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074809\/1:1\/w_200%2Cc_limit\/TortellinienLemonBrodo_ThirdCultureCooking_p177a.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Setting A Place For Us<\/em> by Hawa Hassan<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b988060207480b\/1:1\/w_200%2Cc_limit\/Ta'ameya%2520fava%2520bean%2520fritters.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b988060207480c\/1:1\/w_200%2Cc_limit\/Masoub%2520banana%2520flatbread%2520pudding.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b988060207480d\/1:1\/w_200%2Cc_limit\/104_HASS_9781984860972_lay_art_r1.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes By Heart<\/em> by Hailee Catalano<\/a><\/h2>\n
Recipes Sesame<\/em> by Rachel Simons<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074810\/1:1\/w_200%2Cc_limit\/089_SIMO_9781984863638_lay_art_r1.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Umma<\/em> by Sarah Ahn and Nam Soon Ahn<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074812\/1:1\/w_200%2Cc_limit\/SFS_Angel_Hair_Gochujang_Bibimguksu_(Angel_Hair_Gochujang_Mixed_Cold_Noodles)-68547.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Pakistan<\/em> by Maryam Jillani<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074814\/1:1\/w_200%2Cc_limit\/MARYAM%2520JILLANI_Borani%2520Banjan_1002.jpeg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074815\/1:1\/w_200%2Cc_limit\/MARYAM%2520JILLANI_Nankhatai_0666.jpeg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074816\/1:1\/w_200%2Cc_limit\/ST_MARYAM%2520JILLANI_Lobia%2520Karahi_1096.jpeg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Fat + Flour<\/em> by Nicole Rucker<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074818\/1:1\/w_200%2Cc_limit\/london%2520fog%2520brownies.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Coastal<\/em> by Scott Clark<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b988060207481a\/1:1\/w_200%2Cc_limit\/SHAVED_BRUSSLES_LATKES_CH4_COOKBOOK_PITCH_0050.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b988060207481b\/1:1\/w_200%2Cc_limit\/SNAP_PEA_SALAD_CH9_COASTAL_COOKBOOK_FINALFOOD_0934.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Snacking Dinners<\/em> by Georgia Freedman<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b988060207481d\/1:1\/w_200%2Cc_limit\/Georgia-Freedman_Okonomiyaki-Tots%252019.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Tahini Baby<\/em> by Eden Grinshpan<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b988060207481f\/1:1\/w_200%2Cc_limit\/Tahini%2520Baby%25202.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074820\/1:1\/w_200%2Cc_limit\/Tahini%2520Baby%25201.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Make It Plant-Based!<\/em> series by\u00a0Mehreen Karim, Andrea Aliseda, Srishti Jain, and Ria Elciario-McKeown<\/a><\/h2>\n
![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074822\/1:1\/w_200%2Cc_limit\/Mexican_Cauliflower%2520Chorizo_p51.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\n![\"recipes\"](\"https:\/\/assets.bonappetit.com\/photos\/67e7003223b9880602074825\/1:1\/w_200%2Cc_limit\/Filipino_Sizzling%2520Mushroom%2520and%2520Tofu%2520Sisig_p100.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes More spring books we\u2019re excited to cook from:<\/h2>\n
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