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This summer 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 new places without ever having to step on a plane and giving no shortage of outright delicious recipes. We have been making anju and cocktails from Soju Party<\/a>,<\/em> bountiful veggie-forward mains from Sabzi<\/em><\/a>, and shareable sweets from Potluck Desserts<\/em><\/a>. Read on for our standout titles of the season and don\u2019t forget to add one or two to your cart.<\/p>\n Justin Burke\u2019s first queer potluck changed his life: He felt the comfort, kinship, and joyful rebellion often present in queer spaces. In his debut cookbook, Potluck Desserts<\/a>,<\/em> Burke shares a collection of nostalgic and convivial recipes fit for any crowd. There are kitschy concoctions like a Pineapple Upside Down \u201cDump\u201d Cake made in a casserole dish that begs to be plopped on the party table and easy-to-share treats like Pull-Apart Strawberry Shortcake. After reading the book from cover to cover, I took special interest in Geneva\u2019s Trifle Rulebook, a treatise from a source of the author\u2019s. According to Geneva, to make a trifle at the snap of a finger you need crumb plus cream plus fruit for health plus crunch. (And post-10 a.m., booze.) With that formula in mind, I skipped off to the farmers market to grab tart rhubarb and berries for my own version. I followed Burke\u2019s shortcake recipe for the \u201ccrumb\u201d and layered that with silky cream and cooked fruit compote and topped the trifle with fresh berries for a soft crunch in every bite. I couldn\u2019t wait to reveal the colorful dessert to friends and family. \u2014Andrea Farr, contributing writer<\/em><\/p>\n Potluck Desserts: Joyful Recipes to Share with Pride<\/p>\n<\/div>\n<\/div>\n Following a renowned five decade-career as an author, educator, and culinary historian, Jessica B. Harris is enjoying a self-proclaimed \u201cretirement renaissance\u201d with a new book. Nodding to her favorite Schoolhouse Rock!<\/em> tune, \u201cThree is a Magic Number,\u201d in the book\u2019s introduction, Braided Heritage<\/em><\/a> explores three cultures, Native American, European, and African, that formed the original American foodways. The book\u2019s 90 recipes were contributed by myriad folks from these groups: There\u2019s a quick and zippy recipe for Mustard-Aioli Roasted Bluefish from one of Martha\u2019s Vineyard\u2019s Wampanoag matriarchs, Enchiladas Suizas from a Texas culinary educator, and a foolproof method for zhuzhing up a can of baked beans with pork and orange juice from a New England writer and actor. I\u2019ve been counting down the days until summer farmers markets are painted red with ripe tomatoes so I can try Aunt Mary\u2019s Summer Vegetable Dish, a layered African American stew of tomato rounds, creamy potato, tender green beans, and bacon. \u2014Karissa Simchick, contributing writer<\/em><\/p>\n Braided Heritage: Recipes and Stories on the Origin of American Cuisine<\/p>\n<\/div>\n<\/div>\n I have never met Nick Morgenstern of the idiosyncratic Morgenstern\u2019s Finest Ice Cream<\/a> in New York City. But after reading through much of his new cookbook<\/a>, I feel like I got a good sense, and that sense is, \u201cwow, he is intense about ice cream.\u201d The book is filled with a mix of classics (Cookies N\u2019 Cream, Schoolyard Mint Chip), riffs on recognizable flavors (Drunken Monkey, Vietnamese Coffee), and boundary-pushing ideas (Labneh Sorbet, Yuzu Toasted Rice). It is also full of hot takes, like a two-page essay on why most strawberry ice cream falls flat. When I started cooking through the book, the precision and value of his approach to ice cream really came through. The first recipe I made was the Salted Caramel Pretzel that The New York Times<\/em> once called \u201cthe holy grail.\u201d The thorough, methodical process of heating the cream, preparing the caramel, and mixing them together came with recognizable touch points (mix things to the consistency of \u201cwet sand\u201d; remove the pot as soon as you see color at the edge of the pot). The real moment of revelation for me came when I didn\u2019t follow Morgenstern\u2019s instructions. He said quite clearly \u201cstir in the pretzels just before scooping.\u201d That seemed impractical so I mixed them right after I finished freezing the ice cream. When I went to scoop it for dessert the next day the pretzels sitting in the luscious cream had become stale. The lesson: Always listen to Morgenstern. \u2014Noah Kaufman, senior commerce editor<\/em><\/p>\n Morgenstern’s Finest Ice Cream: A Cookbook<\/p>\n<\/div>\n<\/div>\n I was drawn to chef Sami Tamimi\u2019s first solo cookbook, Boustany<\/a>,<\/em> because of its subtitle: A celebration of vegetables from my Palestine<\/em>. Hoping for inspiration for meat-free home cooking, I was not disappointed. The longtime Ottolenghi collaborator centers fresh produce on every page, with vibrant recipes that look exactly like what I want to eat right now (and always, if I\u2019m honest). Colorful salads, robust dips, and a medley of grains and beans fill out chapters on breakfast, weeknight dinners, and special occasions, punctuated by pictures of Tamimi\u2019s boustany\u2014Arabic for \u201cmy garden.\u201d I immediately made the Two-Lentil Mejadra, which features an onion salsa with gently roasted onion petals that I know I\u2019ll be coming back to as a topping for other dishes. The bread section is going to see more of me (four words: Fenugreek & Onion Buns), and the fruity desserts, like Tahini Rice Pudding With Grape Compote, all have Post-it notes on their pages. But aside from the recipes, Boustany<\/em> is also a beautiful ode to Tamimi\u2019s home country, honoring the work Palestinians have done to preserve a culinary heritage rooted in farming and foraging in the face of overwhelming adversity. Showcasing this food culture is not a task he takes lightly; as Tamimi writes: \u201cThe responsibility of writing these recipes and stories has weighed heavily on my shoulders. I hope and wish that many of you try the recipes, read the stories, and want to know more about Palestine\u2026this wonderful place I call home.\u201d \u2014Kendra Vaculin, test kitchen editor<\/em><\/p>\n Boustany: A Celebration of Vegetables from my Palestine<\/p>\n<\/div>\n<\/div>\n We all know the common saying \u201ceasy as pie,\u201d but after cooking through writer and cook Rebecca Firkser\u2019s Galette!<\/a>,<\/em> I think we should say \u201ceasy as galette.\u201d These pastries are pared down\u2014no special equipment, rustic in form, and so forgiving. Firkser immediately introduces readers to A Good Crust, a dough recipe for achieving a tender, flaky base that she calls upon in all her recipes. She walks you through how to make crust by hand or in the food processor, how to flavor it with other flours and seasonings, and how to double it for extra-large galettes. She even details her favorite plastic wrap for storing dough (shout-out Costco\u2019s Kirkland Signature Stretch-Tite). All these tidbits share that Firkser is rooting for your success from the jump. With a dizzying array of ways to fill galette crust, I didn\u2019t know where to start. Brown-buttered apple, Almost Cannoli Galettes<\/a>, even a white pizza variation topped with a tower of mortadella, there\u2019s a tart for any and every occasion. As someone who bakes galettes each season, this book has become a new favorite source of inspiration. \u2014Shilpa Uskokovic, senior test kitchen editor<\/em><\/p>\n Galette!: Sweet and Savory Recipes as Easy as Pie<\/p>\n<\/div>\n<\/div>\n My experience with Louisianans is that you can take them out of the state but their larger-than-life food culture follows them everywhere. It\u2019s a win for all of us. Case in point: chef Ryan Rondeno\u2019s My Creole-Cali Kitchen<\/a>.<\/em> This debut book from Rondeno is a love letter to his Louisiana roots and Los Angeles home. You\u2019ll find elegant, fresh flavors like avocado toast elevated with juicy langostinos and fresno chiles. The pages are also filled with deeply comforting dishes like Cajun Shrimp Pasta<\/a>, its bold heat perfectly tempered by sweet peppers, heavy cream, and loads of Parmesan. \u2014Pervaiz Shallwani, senior staff writer & editor<\/em><\/p>\n My Creole-Cali Kitchen: Louisiana Roots with California Flavors<\/p>\n<\/div>\n<\/div>\n Social media star Edith Galvez cooks for her family first. You come to understand this while thumbing through the pages of her debut cookbook, In Edith\u2019s Kitchen<\/a>,<\/em> which acts as a recipe-laden scrapbook of the people and memories that inspired each dish. In her recipe for stuffed puffy tortillas with shredded chicken, Galvez nods to her favorite gorditas from a little spot near her grandmother\u2019s ranch in Mexico. She writes about the Mexican Corn Dogs\u2014a hot dog rolled in a tortilla and pan-fried\u2014her mother would make for a fuss-free after-school snack. I decided to make the Spicy Shredded Chicken Tostadas and topped them with queso fresco, an overflowing handful of lettuce, and salsa verde. Most of the recipes include a \u201ccocina tip\u201d or two, providing alternative ingredient and equipment advice for home cooks. Much like Galvez\u2019s social media presence<\/a>, her book is incredibly warm, inviting, and nonjudgmental. It\u2019s a welcome addition to my own kitchen. \u2014Carly Westerfield, associate manager, audience strategy<\/em><\/p>\n In Edith’s Kitchen: Recipes from My Mostly Mexican-American Home to Yours (A Cookbook)<\/p>\n<\/div>\n<\/div>\n Every time I watch any of Alexis deBoschnek\u2019s cooking content (namely her Cooking for Friends<\/em><\/a> series), I long to be a dinner guest at her farm in upstate New York. Her tables are filled with big leafy green salads, sheet pans of glistening roast chicken and fennel, and seasonal fruit cakes. With her latest cookbook Nights and Weekends<\/a>,<\/em> I\u2019m finally able to join along and create these bountiful dinner spreads in my kitchen. DeBoschnek shares dishes that come together quickly for weekday nights, like an under 20-minute Crispy Gnocchi Caprese<\/a>, and recipes that might involve a bit more time and effort for the weekends (think Greekish Whole Fish or Cacio e Pepe Popovers). I made Halloumi Fattoush with a garlicky sumac dressing and Tofu in Miso Butter Sauce with Corn, a recipe made with frozen corn so you can taste summer flavors all year long. But now that the sweet fresh stuff is in stock, I\u2019ll be swapping it in. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Nights and Weekends: Recipes That Make the Most of Your Time – A Cookbook<\/p>\n<\/div>\n<\/div>\n Food writer, chef, and supper club host Rosie Kellett shares a warehouse home with six flatmates in London, all of whom contribute $30 and one night of cooking to their communal kitchen each week. While her living situation might not be universal, her take on economical, low-waste meals certainly should be. In for Dinner<\/em><\/a>\u2019s recipes are built to share, large in portion size and easy to divvy up, whether you\u2019re making dinner for the whole house, a big party, or meal prepping. The cookbook has a breadth of dishes along with clever cheat sheets for budgeting, shopping and cooking for large groups, and batching recipes. I made a pot of her chunky Salt & Vinegar Potato Soup and devoured bowl after bowl loaded with sauerkraut, chives, and sour cream. And for \u201ccakies,\u201d (as she calls sweet treats), I made a batch of Salted Popcorn Rice Crispy Tarmac, a gooey cereal bar topped with chocolate and flaky sea salt. The blend of tahini, golden syrup, and white chocolate folded into the base of popcorn, puffed rice cereal, and cornflakes not only held the bars together but created the perfect blend of bitter, sweet, and savory. It made me wish all kettle corn had a scoop of tahini mixed in. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/p>\n In for Dinner: 101 Delicious, Affordable Recipes to Share<\/p>\n<\/div>\n<\/div>\n Flipping through Sabzi<\/em><\/a> by seasoned cookbook author Yasmin Khan is a joyous activity. Here in the pages, you\u2019ll find a vibrant celebration of vegetables inspired by worldly flavors of the Mediterranean, Middle East, and Asia. The word sabzi<\/em> translates to \u201cherbs\u201d or \u201cleafy greens\u201d in Persian; these greens lay at the heart of her recipes. She has a recipe for Dalaar, an herbed salt from the Caspian Sea region of Iran. A small swipe of this transforms even the simplest vegetables and sour fruits into aromatic gifts. Khan also showcases eggplants in all their glory. In Stuffed Eggplant With Walnuts, Pomegranate, and Feta, the custard-like roasted eggplant flesh is mixed with golpar<\/a>, a woody Persian spice, and pomegranate molasses to achieve a sweet-and-sour gusto. Khan showers these elegant beauties with pomegranate seeds, feta, and plenty of mint. But a recent favorite is her Halloumi Lasagna<\/a>. After eating the noodles layered with a warming b\u00e9chamel, supple vegetables, and salty, buttery halloumi, I\u2019ll never view lasagna the same way. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n Sabzi: Vibrant Vegetarian Recipes<\/p>\n<\/div>\n<\/div>\n Dan Pelosi is bringing us another book, a follow-up to his debut, Let\u2019s Eat<\/a>,<\/em> and it\u2019s all about throwing a big ol\u2019 party. Let\u2019s Party<\/em><\/a> is colorful and playful, with suggested menus for every occasion. Think Let\u2019s Grill, Girls, Grossy\u2019s Holiday Cookie Party, and Breakfast for Dinner, just to name a few. Aside from the occasions, the pages contain tips and tricks for hosting. Pelosi\u2019s got ideas for make-ahead moments, how to get everyone mingling, and the ever-important cleaning reminders (don\u2019t forget to give your trash bin a good scrub!). I invited over a few friends and made Tuscan Panzanella Salad, a sharply acidic medley of vinegar-dressed heirloom tomatoes, red onion, and crusty bread. Pelosi calls this one a \u201cbread basket in drag.\u201d After trying it, I want every salad to be freckled with DIY croutons. Alongside, I made Lasagnetta, lasagna noodles rolled up with ricotta, prosciutto, and basil. Though not much more work than a standard lasagna, the pinwheels were an impressively crafty addition my guests would not stop talking about. \u2014Mallary Santucci, senior culinary producer<\/em><\/p>\n Let’s Party: Recipes and Menus for Celebrating Every Day<\/p>\n<\/div>\n<\/div>\n If you go to Sally McKenney\u2019s blog, \u201cSally\u2019s Baking Addiction<\/a>,\u201d you\u2019ll find glowing reviews on recipes from a trusting fanbase. McKenney\u2019s work has generated a cult following and for good reason: She leads with meticulous attention to detail. This level of precision could not be more present in her new cookbook, Sally\u2019s Baking 101<\/a>.<\/em> The book is interwoven with helpful tips like how to properly store goods in your freezer (thank her later) and why you must resist the urge to open your oven door to peek while something is baking. You can tell each recipe has been tested meticulously\u2014a couple recipes call for a bake time of 19 minutes. Wanting to try both her recipe for sugar cookies and fudgy brownies, I made Birthday Brookies<\/a>, a nostalgic mash-up of the two. As a boxed brownie<\/a> fanatic (Ghirardelli for the win), I\u2019m skeptical of homemade versions; they never live up to my craggly, chewy dreams. But after a bite of McKenney\u2019s brookies I was literally eating my words. \u2014N.M.<\/em><\/p>\n Sally’s Baking 101: Foolproof Recipes from Easy to Advanced<\/p>\n<\/div>\n<\/div>\n Instant ramen is one of the greatest inventions of the 20th century<\/a>. That\u2019s what cook and immersive storyteller Peter J. Kim celebrates in Instant Ramen Kitchen<\/a>,<\/em> which publishes in September. Yes, this is a collection of ramen recipes, wide ranging from classics like tonkotsu to creative riffs like shakshuka. (I made and loved Bibim Guksu Ramen and Spinach Ramen Gratin<\/a>.) But more than that, this is a joyful deep dive into a pantry staple iterated upon and beloved in countless countries around the world. Kim breaks down instant ramen\u2019s innovative invention, explores its historical context, shares his steps for how to make any packet your own, gives you a field guide to the most iconic brands, and more. Somewhere along the way of reading Instant Ramen Kitchen,<\/em> I bulk-ordered a 24-pack of Top Ramen Soy Sauce<\/a> (a uniquely vegetarian flavor, Kim taught me). Which sounds excessive, sure. But now I\u2019m convinced it\u2019s not nearly enough. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\nRecipes Potluck Desserts<\/em> by Justin Burke<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes Braided Heritage<\/em> by Jessica B. Harris<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes Morgenstern\u2019s Finest Ice Cream<\/em> by Nick Morgenstern<\/a><\/h2>\n
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<\/picture><\/span><\/a><\/p>\n<\/div>\nRecipes Boustany<\/em> by Sami Tamimi<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes Galette!<\/em> by Rebecca Firkser<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes My Creole-Cali Kitchen<\/em> by Ryan Rondeno<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes In Edith\u2019s Kitchen<\/em> by Edith Galvez<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes Nights and Weekends<\/em> by Alexis deBoschnek<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes In for Dinner<\/em> by Rosie Kellett<\/a><\/h2>\n
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<\/picture><\/span><\/a><\/p>\n<\/div>\nRecipes Sabzi<\/em> by Yasmin Khan<\/a><\/h2>\n
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<\/picture><\/a><\/div>\nRecipes Let\u2019s Party<\/em> by Dan Pelosi<\/a><\/h2>\n
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<\/picture><\/span><\/a><\/p>\n<\/div>\nRecipes Sally\u2019s Baking 101 by Sally McKenney<\/em><\/a><\/h2>\n
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<\/picture><\/span><\/a><\/p>\n<\/div>\n![](\"https:\/\/assets.bonappetit.com\/photos\/68652e03dc87b38b614c7798\/1:1\/w_200%2Cc_limit\/Birthday%2520Brookies.jpg\" "\\"recipes\\"")
<\/picture><\/a><\/div>\nRecipes Instant Ramen Kitchen<\/em> by Peter J. Kim<\/a><\/h2>\n
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