Warning: These New Recipes Might Convince You to Buy More Cookbooks
I’ll admit it: I have a cookbook problem. More books than shelves, for sure, and more little slips of paper between their pages marking recipes I’m excited to cook than I can possibly fit into a week’s meals. Every day at Epicurious, more new cookbooks come across our desks—and luckily, we can call it work to give their recipes a spin. Below you’ll find a few staff favorites from recently published titles and books that are coming out soon, plus a few more beloved recipes from cookbooks we’ve been cooking through lately. You’ll find easy dinners, fun baking projects, and more. But don’t say we didn’t warn you: These dishes just might convince you to make a cookbook purchase or two. Hopefully, your shelves have space.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne1/39Crispy Curried Chicken Cutlets With a Lot of Cabbage
If you read Eric Kim’s ode to chewy brownies on Epicurious, you were probably already excited about his debut cookbook, which hit bookstore shelves on March 29. These crispy chicken cutlets are just a taste of the many reasons to own this book.
Photo by Eva Kolenko2/39Spicy Unstuffed Pasta Shells With Roasted Garlic and Chèvre
Stuffed shells? Delicious but fussy. Unstuffed shells, though, are a perfect weeknight dinner—fitting, since they come from a book subtitled “Simple Dinners for Every Day.” It comes out April 5, and it’s one of the few new cookbook recipes we’ve already been cooking on repeat.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad and Lillian Chou3/39Adjaran Khachapuri
This recipe from Epi contributor Olia Hercules appears in her second book, Kaukasis, alongside this large-format version of the classic Georgian cheesy bread.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton4/39Pastiera Napoletana
Pastiera Napoletana—a classic Italian Easter dessert—isn’t quick to make. But it’s definitely worth the time it takes. Find it here, and in Letitia Clark’s La Vita è Dolce.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne5/39Pressure Cooker Passion Fruit Curd
Can you imagine making a fruit curd, like lemon or passion fruit, in a pressure cooker? Sounds wild, but it works. We learned the tip from a little preview of Catherine Phipps’s Modern Pressure Cooking, which comes out May 3.
Photo by Laura Edward6/39Sheer Korma
This traditional dessert of milk, nuts, and vermicelli is often served on the morning of Eid in Indian households, but you can make it any time. It appears in chef Asma Khan’s new book, Ammu, which comes out May 3.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich8/39Cold Oven Pound Cake
If you don't have Cheryl Day’s Treasury of Southern Baking yet, what are you even doing? Bake this cake, and you’ll see why this book is an absolute essential.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton9/39Three-Cup Chicken (San Bei Ji)
A Taiwanese classic that’s adapted just slightly from the version in Epi contributor Cathy Erway’s The Food of Taiwan.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne10/39Gooey Butter Cake
The signature dessert of St. Louis is just what its name suggests—a wonderfully gooey butter cake that doesn’t quite set when baked. If you’re into these kinds of regional specialties, you might need a copy of Anne Byrn’s American Cake.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton11/39Sherry Colada
A classic piña colada is much more boozy than this version, which is made with sherry instead of rum. Find it—and more low-ABV and no-ABV drinks—in Derek Brown’s Mindful Mixology.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich13/39Instant Pot Chicken Rendang
Grab Epi contributor Pat Tanumihardja’s book, and you’ll never be without Instant Pot recipe inspiration.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton14/39Hong Kong–Style French Toast
Of all the books released last year, Kristina Cho’s Mooncakes & Milk Bread might be the one we’re baking from most. It’s where you’ll find this peanut butter–stuffed French toast and so much more.
