by David Tanis

This eclectic mix from a New York Times writer comprises mainly one-dish recipes for, he writes, “the way I cook and eat day-to-day.” Stale bread becomes spaghetti with bread crumbs and pepper. Warm French lentil salad can feed a crowd on a cool day. Tanis also includes desserts (espresso-hazelnut bark, tangerine granita) with pleasingly short ingredient lists.


by Amy Thielen

Having toiled in the kitchens of A-list N.Y.C. chefs like Daniel Boulud, Thielen, host of Food Network’s Heartland Table, comes home to Minnesota to celebrate her varied and inviting native cuisine: lake fish, roasted chicken, turnips with greens and bacon, peach jam. A chapter solely devoted to potatoes and onions? Yes, please.


by Kathy Brennan & Caroline Campion

This made-for-harried-parents book promises “tried-and-true” dishes you’ll want to return to often. The authors aren’t breaking new ground with their takes on meat loaf, broccoli-and- cheddar quiche or turkey Bolognese. But they thoughtfully include tips for menu planning and shopping (with or without kids) and gently remind you that taco night is always an option.


by the Moosewood Collective

If you need reading glasses to peruse this 400-plus page tome, I will bet that you already have a Moosewood cookbook in your past. Lentil burgers made in your dorm room, perhaps? To mark the 40th birthday of the mostly vegetarian Ithaca, N.Y., restaurant, the owners have gathered its greatest-hit recipes, allowing a new generation to discover the pleasures of confetti kale slaw and vegan chocolate cake.


by Emily Elsen & Melissa Elsen

Brooklyn bakers by way of South Dakota, these sisters share a year’s worth of beautiful pies from the simple (skillet stone fruit streusel) to the exotic (green chili chocolate).

Salty Honey Pie

1 stick unsalted butter, melted

¾ cup granulated sugar

1 tbsp. white cornmeal

½ tsp. kosher salt

1 tsp. good-quality vanilla

¾ cup honey

3 large eggs

½ cup heavy cream

2 tsp. white vinegar

1–2 tsp. flake sea salt

1. Have ready 1 frozen 9-in. piecrust. Preheat oven to 375°.

2. In a bowl, stir together the melted butter, sugar, cornmeal, salt and vanilla. Stir in the honey, and add the eggs 1 at a time, then cream and vinegar.

3. Place the frozen pie shell on a baking sheet, and strain the filling through a fine-mesh sieve directly into the pie shell. Bake on the middle rack of the oven for 45 to 50 minutes, rotating 180° after about 30 minutes. The pie is finished when the edges are set and the center is no longer liquid but looks set like gelatin and is golden brown on top. Cool completely on a wire rack. Sprinkle with flake sea salt and serve.