Cookbooks let us travel to new parts of the world, learn to cook like chefs, and get lost in page after page of beautiful, inspiring recipes. Here are some of the cookbooks that the Simply Recipes team has on their shelves, plus favorite recipes to try from each!
Recently from the Cookbook Club! More from the Cookbook Club!
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Summer Cookbook Club
Longing to travel again? Looking for new recipe inspiration? You're in the right place! One of our team's favorite ways to learn about new cuisines and flavors is through travel, and since we're limited this year, we thought we'd try… -
Ingredient Spotlight: Masa and Masa Harina
Looking to make your own corn tortillas, sopes slathered with beans, or tamales? If so, then you need to have one ingredient on hand: masa or its dehydrated cousin, masa harina. It’s incredibly versatile, gluten-free, inexpensive, and delicious. -
Gabriela Cámara’s Must-Have Tool for Cooking Authentic Mexican Food at Home
If you're ready to step it up and start making more authentic Mexican food at home, there's one piece of equipment you'll want to buy! -
Q & A with Gabriela Cámara
Gabriela Cámara is an international restaurateur and author of My Mexico City Kitchen: Recipes and Convictions. We interviewed her to discuss the popularity of the modern Mexican table, her position on sustainable food, and her commitment to creating equitable work environments. -
Beginner’s Guide to Modern Mexican Cooking
Learn how to make incredible Mexican food at home with help from cookbook author Gabriela Cámara. -
Freekeh Vegetable Soup
1 hr, 10 minDairy-Free, Healthy, VegetarianSimple ingredients come together to make a deeply satisfying and nourishing soup. Freekeh, smoked wheat, adds a character and body while vegetables like kohlrabi, carrots, and zucchini boost the nutrition and flavor factor. -
Ingredient Spotlight: Tahini
Tahini isn't just for hummus! Add this creamy, slightly nutty, rich ingredient made from sesame seeds to granola and brownies or make a dressing, marinade, or sauce for roasted vegetables, salad, and grilled meats. -
Chewy Tahini Blondies
40 minDairy-FreeIf you're a fan of blondies, and you should be, look no further than these chewy, slightly nutty, and utterly indulgent blondies made with tahini. The recipe was created by Adeena Sussman, for her cookbook Sababa. -
5 Specialty Kitchen Tools for Cooking Israeli Food at Home
Planning to cook more Israeli food at home? Then you may want an affordable specialty tool like a falafel mold or a couscous sifter (for authentic homemade couscous) to enhance the cooking experience! Here are 5 tools to consider. -
Q & A with Cookbook Author Adeena Sussman
Adeena Sussman has co-authored 11 cookbooks and published her first solo cookbook, the widely celebrated Sababa, in 2019. We sat down with the author to discuss the extraordinary multicultural beauty of Israeli cuisine. -
Beginner’s Guide to Israeli Cooking
Adeena Sussman—author of "Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"—guides us through the essentials of cooking authentic Israeli food at home. -
Ingredient Spotlight: Fish Sauce
Making incredible Vietnamese food at home requires an umami kick from fish sauce. Not sure which one to buy? Read on for tips on picking out the most flavorful fish sauce for your next Vietnamese home cooked meal. -
Kitchen Essentials for Cooking Vietnamese Food at Home
If you want to cook more Vietnamese food at home, you're in luck—your everyday kitchen equipment will work fine! But if you DO want to invest in a few key pieces, we have suggestions. -
Q & A with Cookbook Author Andrea Nguyen
There is no need to be intimidated by new-to-you cuisines! Join us as we learn the ins and outs of Vietnamese recipes with cookbook author Andrea Nguyen. -
Beginner’s Guide to Cooking Vietnamese Food at Home
Get the inside scoop on how to make mouth-watering Vietnamese food at home with Andrea Nguyen, author of Vietnamese Food Any Day. -
Easy Wok-Kissed Beef Pho
55 minHomemade beef pho on a weeknight? YES! With a few shortcuts, this quick Vietnamese beef pho is ready in under and hour. Searing the beef in a hot skillet also adds great flavor! -
Crispy Sweet Potato Pancake Lettuce Wraps
22 minThese Vietnamese sweet potato pancakes are an excellent snack or appetizer served in lettuce wraps. Double the recipe and make it a meal! Made from grated sweet potatoes and carrots, they're a versatile dish for any time of day. -
Chicken Curry with Sweet Potato and Lemongrass
55 minGluten-Free, PaleoChicken, lemongrass, and sweet potatoes on their own are pretty great, but when simmered in coconut milk and topped with chopped cilantro, they become pure magic in this Vietnamese Curry. -
Char Siu Chicken
1 hr, 5 minWarning: This Char Siu Chicken is highly addictive! You'll wonder how you ever grilled chicken thighs without this mix of honey, hoisin, garlic, soy sauce, and Chinese five-spice powder. It's a take-out staple that's easy to make at home!
All Our Favorite Cookbooks
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2020 Home Cook’s Holiday Gift Guide: Giftworthy Cookbooks
If there was ever a year to gift a cookbook to the home cook in your life, this is the year! Here are 10 wonderful options, from celebrated new releases to classic favorites. -
Ingredient Spotlight: Masa and Masa Harina
Looking to make your own corn tortillas, sopes slathered with beans, or tamales? If so, then you need to have one ingredient on hand: masa or its dehydrated cousin, masa harina. It’s incredibly versatile, gluten-free, inexpensive, and delicious. -
Q & A with Gabriela Cámara
Gabriela Cámara is an international restaurateur and author of My Mexico City Kitchen: Recipes and Convictions. We interviewed her to discuss the popularity of the modern Mexican table, her position on sustainable food, and her commitment to creating equitable work environments. -
Ingredient Spotlight: Tahini
Tahini isn't just for hummus! Add this creamy, slightly nutty, rich ingredient made from sesame seeds to granola and brownies or make a dressing, marinade, or sauce for roasted vegetables, salad, and grilled meats. -
Chewy Tahini Blondies
40 minDairy-FreeIf you're a fan of blondies, and you should be, look no further than these chewy, slightly nutty, and utterly indulgent blondies made with tahini. The recipe was created by Adeena Sussman, for her cookbook Sababa. -
Q & A with Cookbook Author Adeena Sussman
Adeena Sussman has co-authored 11 cookbooks and published her first solo cookbook, the widely celebrated Sababa, in 2019. We sat down with the author to discuss the extraordinary multicultural beauty of Israeli cuisine. -
Beginner’s Guide to Israeli Cooking
Adeena Sussman—author of "Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"—guides us through the essentials of cooking authentic Israeli food at home. -
Kitchen Essentials for Cooking Vietnamese Food at Home
If you want to cook more Vietnamese food at home, you're in luck—your everyday kitchen equipment will work fine! But if you DO want to invest in a few key pieces, we have suggestions. -
Q & A with Cookbook Author Andrea Nguyen
There is no need to be intimidated by new-to-you cuisines! Join us as we learn the ins and outs of Vietnamese recipes with cookbook author Andrea Nguyen. -
Summer Cookbook Club
Longing to travel again? Looking for new recipe inspiration? You're in the right place! One of our team's favorite ways to learn about new cuisines and flavors is through travel, and since we're limited this year, we thought we'd try… -
Beginner’s Guide to Cooking Vietnamese Food at Home
Get the inside scoop on how to make mouth-watering Vietnamese food at home with Andrea Nguyen, author of Vietnamese Food Any Day. -
Adeena Sussman’s Green Shakshuka with Crispy Latkes
1 hr, 10 minVegetarianShakshuka with mixed greens, herbs, onions, garlic, and spices—and eggs that cook right in the pan. Make it for dinner with crispy latkes, and eat the rest for breakfast the next day! -
5 Tips for Raising an Adventurous Eater
1 hr, 40 minVegetarianHow do you raise an adventurous eater? One who loves veggies and trying new foods? We've got 5 great tips from Vicki and Misha Collins and their new cookbook The Adventurous Eaters Club, plus a VIDEO of making beet gnocchi together! -
Shauna Sever’s Frosted Snickerdoodle Bars
40 minThese frosted snickerdoodle bars are loaded with cinnamon. They taste like snickerdoodle cookies, except BETTER because of that thick layer of frosting! Make them for your next potluck or office party, and prepare for compliments. -
Toni Tipton-Martin’s Classic Jambalaya
1 hrHere's a classic Southern jambalaya recipe based on historical versions of the recipe. It comes from Toni Tipton-Martin's cookbook Jubilee, which celebrates 200 years of African American cooking! -
Valerie Brunmeier’s Cheesy Taco Pasta Skillet
33 minTacos and pasta! Why didn't we put these two together before? This one-skillet dish full of Southwestern flavors and pasta comes together in a flash with pantry staples. Your new favorite weeknight go-to! -
Marge Perry and David Bonom’s Easy Skillet Lasagna
55 minVegetarianHow about a quicker, easier lasagna? Pull pasta and canned tomatoes out of the pantry, frozen spinach from the freezer, pick up some cheese on the way home, and you’re on your way to lasagna in an hour. -
Maria Lichty’s Pesto Havarti Mac and Cheese
20 minVegetarianMac and cheese goes green with this spinach and basil pesto from cookbook author Maria Lichty of Two Peas and Their Pod. Havarti adds a silky, creamy touch to this comfort food classic.
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