A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

    Whether you’re baking for a party or a picnic, a formal dinner or a family supper– or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways. Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing). Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.

    You've been mesmerized by their top down recipe videos, but there's still something about having a tangible album of edible deliciousness at your fingertips. Enter: Tasty Latest & Greatest. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you're cooking today. Whether it's a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready--your cooking is about to go viral.

    The 30-Minute Mediterranean Diet Cookbook makes it easier than ever to get your fill of the Mediterranean diet and all of its health benefits with quick, satisfying recipes for health and longevity.Table-ready in 30 minutes or less, these classic Mediterranean diet meals combine easy-to-find ingredients with quick prep and cook times, so that you can spend less time in the kitchen and more time enjoying your food. From Breakfast Bruschetta to Baked Chicken Caprese to Chilled Dark Chocolate Fruit, The 30-Minute Mediterranean Diet Cookbook makes the Mediterranean diet a staple for everyday schedules.The 30-Minute Mediterranean Diet Cookbook allows you to slow down and savor classic Mediterranean flavors with: An introduction to the Mediterranean diet that explains health benefits, and offers essential guidance on foods to stock up on and foods to avoid. 30 minute meals that use easy-to-find ingredients and simple prep for fresh and wholesome meals. 101 recipes for breakfast, lunch, dinner, dessert, and sides, so that you can eat the Mediterranean way all day, every day. The 30-Minute Mediterranean Diet Cookbook allows you to spend the time you save in the kitchen with friends and family, enjoying every minute of every meal, and living the Mediterranean lifestyle to the fullest.

    Whether quick-and-easy, imaginative show-stoppers, special occasion, holiday-themed or adorably cute and kid-friendly, this new Six Sisters' Stuff cookbook features 110 scrumptious homemade dessert recipes, covering every sweet tooth craving. Step-by-step instructions make it easy to create delicious and imaginative confections using pantry staples including: Mississippi Mud Brownies, Homemade Twix Bars, Nutella Cheesecake, Key Lime Cupcakes, Samoas Popcorn and includes a chapter on super-fast no-bake treats like Mini Peanut Butter Cup Trifles.  Sweets & Treats with Six Sisters' Stuff  also features imaginative ways to share and showcase your homemade confections including: Ways to Package Treats, Dessert Traditions, Desserts Kids Can Make, and Companion Dessert Craft Projects.

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    Only Jacques could have come up with dishes so innovative and uncomplicated.“Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage BitsSmashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)

    Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.  America's favorite food photography team shows how to create funny, scary, and sophisticated masterpieces using a ziplock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can:• raise a big-top circus cupcake tier for a kid's birthday• plant candy vegetables on Oreo earth cupcakes for a garden party• trot out a line of confectionery "pup cakes" for a dog fancier• serve spaghetti and meatball cupcakes for April Fool's Day• bewitch trick-or-treaters with eerie alien cupcakes• create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.Photography by Evan Sung

    And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.If you're a fan of celebrity cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.

    We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

    He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.

    Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time.

    An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

    Using each fresh ingredient as a launching pad, Tyler builds innovative dishes flavor by flavor, showing you how to put easy-to-find ingredients to work in unexpected ways. Tyler’s approach is grounded in the alchemy of ingredients, giving each recipe a twist by casting an unexpectedly delicious ingredient as its superhero. For those ingredients that call out to be celebrated—the first bunch of spring asparagus or the freshest scallops at the fish market—Tyler’s recipes are chances for each flavor to stand out. Ripe summer blueberries transform a frisée salad when tossed with whipped blue cheese and candied pecans; fresh basil makes for a delicious ice cream paired with honey, balsamic vinegar, and sliced figs; winter limes and oranges are a zesty side for smoke-roasted chicken. Contrast is key, as Tyler plays with sweet, sour, tangy, tart, and spicy flavors to surprise the palate. Once you’ve tasted halibut with watermelon, peaches with prosciutto, and zucchini with grapefruit, you’ll never look at your market the same way again. Filled with recipes that will surprise and delight everyone at your table, Tyler Florence Fresh is Tyler’s most showstopping, delicious book yet.