eat native: savory recipes made with the three sisters: a bold and flavorful follow-up to indigenous noms, this zine celebrates the ultimate trio of indigenous ingredients—corn, beans, and squash. packed with satisfying, attitude-filled recipes like crispy corn fritters and cracklin’ bread, plus vegetarian-friendly tips and laugh-out-loud commentary from dr. faith. bonus: it might just make you want to grow your own three sisters garden.

a curated collection of 41 delightful recipes that combine the playful creativity of fashion, the deliciousness of food, and the beauty of flowers, in one gorgeous glass. elegant, edible flowers are becoming more accessible every day—they will taste as good as they look in fragrant drinks.

• learn how to create floral pantry item staples to create cocktails
• practical tips on where to buy edible flowers, whether to choose fresh or dried flowers, how to grow edible flowers at home, and how to use florals in other recipes
• alcoholic and non-alcoholic drink recipes that are perfect for a baby shower, a mother's day brunch, a wedding, or simply entertaining guests, there's something for everyone
• colorful photos accompany floral mixed drink recipes amateur and professional bartenders and fans of the cocktail garden, the cocktail, or forager's cocktails will love this book. 
  

the first cookbook and recipe book from snoop dogg, from crook to cook: platinum recipes from tha boss dogg's kitchen. you've seen Snoop Dogg work his culinary magic on VH1's emmy-nominated martha and snoop's potluck dinner party, and now tha dogg's up in your kitchen ... with his first cookbook.

recipe book that delivers 50 recipes straight from snoop's own collection: snoop's cookbook features OG soul food cookbook staples like baked mac & cheese, fried bologna sandwiches with chips, and shrimp po’ boys.

these recipes are snoop's personal hits, straight outta his kitchen and never before shared.

melted cheese between slices of toasted bread—the ultimate in comfort food. this mouthwatering cookbook features 39 grilled cheese recipes created by heidi gibson, winner of seven grilled cheese championships and the co-owner (with husband nate) of the american grilled cheese kitchen in san francisco. the classic mousetrap is dripping with three kinds of cheese. the piglet wows with its thinly sliced ham and sharp cheddar. and grilled cheese makes a great breakfast—just add an egg! with 40 additional recipes for great accompaniments and side dishes—including hearty soups, many varieties of mac & cheese, spicy pickles, and tangy spreads—plus tips on choosing the best bread and cheese and techniques for grilling each sandwich at just the right temperature, anyone can create the perfect grilled cheese sandwich.

happy hour snacks is a go-to guide to simple, delicious food to share in the looser, lazier and louder comfort of your own home. containing 80 moreish recipes, this cookbook is about making bites with less utensils, more shortcuts, and with a drink in hand.

experience the shared joy of effortless entertaining with recipes that encourage everyone at the table to get involved. learn how to shuck oysters, make an easy fresh pasta and graze on great-tasting dishes such as lazy man’oushe, ‘nduja with super honey and kimchi garlic bread. chapters are split into snack cravings: you’re a bit salty (salt), the spice and smoke show (spice and smoke), how good is acid?

in his much-anticipated first cookbook, new york times contributor, food52 columnist, and former bon appétit food editor rick martínez invites home cooks to discover the diverse culinary treasures of mexico. in mi cocina, rick travels across mexico’s seven regions, sharing 100 unique recipes, each accompanied by stunning on-site photography.

this beautifully personal tribute to mexican cuisine showcases the country’s regionality through dishes like oaxaca’s mole coloradito, made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate, and tacos de capeados, featuring cornmeal-battered fried fish with papaya and tomatillo from coastal baja. rick’s recipes are based on his home-tested versions of these iconic dishes, adding his own twists where inspired—like marinating flank steak with miso paste in his tlayuda con tasajo before grilling it for a perfect balance of flavors.

mi cocina is a rich, flavorful journey through mexico’s kitchens, filled with stories, history, and the vibrant tastes of each region.

what do you want to eat when you have no demands from family or friends? what is your idea of a meal that is all delight and zero obligation? maybe it’s fresh tomato and melted cheese on sliced sourdough; or tuna hand-rolls made ingeniously with tinned fish; hummus topped with a fragrant mix of spiced nuts and raisins; or, for a splurge, caviar sandwiched between toast points. snacking dinners are the ultimate form of self-care, a meal of favorite foods expanded to be balanced and perfectly satisfying, magical in their simplicity and promise, and both a delicious treat and a cooking shortcut.

with over 50 recipes that are endlessly versatile, accommodating of any food preferences, perfect for one, but easy to scale up for sharing with family and friends, snacking dinners is your blueprint for dinner tonight, tomorrow, or any time you want to truly take care of yourself. 

southerners adore their appetizers, and this collection of 60 recipes—served up with a healthy dose of southern hospitality—shows why. smoked pecans on the sideboard, cheese straws on the coffee table, an array of hot dips on the dining table, and pickled shrimp on the porch are just some of the myriad dishes found in this volume that prove food is the life of the party. tips on creating the ideal party flow, being a gracious host, arranging flowers, sending out invitations, and planning the perfect menu ensure any event will go off without a hitch. both a lovely hostess gift and a party-planning idea book, southern appetizers is all anyone needs for a successful gathering with southern style.

still we rise is a heartfelt celebration of the humble yet powerful biscuit, with flour, butter, and buttermilk taking center stage. created by erika council, founder of the renowned bomb biscuit company in atlanta, georgia, this book is a testament to her family’s legacy of resilience and southern culinary excellence. as the granddaughter of the legendary soul food chef mildred “mama dip” council, erika draws on generations of stories, recipes, and history that shaped her journey.

inside, you’ll discover over 70 recipes—from traditional biscuit favorites to inventive new twists, spreads, and sandwiches—all crafted with love and heritage. erika’s creations tell a deeper story, honoring the history of black culinary icons and the role food played in supporting the civil rights movement. alongside these recipes, erika shares a convenient home biscuit mix, making it easy to whip up tender, flaky biscuits and bis-cakes in minutes.

step into erika’s world and experience the joy, heritage, and warmth of southern baking, one biscuit at a time.

"groundbreaking, inspiring, delicious: nik sharma’s veg-table is everything I’d hoped for and more!”—nigella lawson, author of cook, eat, repeat

from the bestselling author of the flavor equation and season : a fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes.

nik sharma, blogger at a brown table, serious eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in veg-table . here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet.

watermelon and red birds: juneteenth and black celebrations: this cookbook celebrates juneteenth with a collection of over 75 recipes and stories that honor the holiday's rich history. it features a range of dishes for festive gatherings, including beverages, main courses, sides, and desserts. recipes include afro egg cream, beef ribs with fermented harissa sauce, and radish and ginger pound cake. the book also highlights bipoc-owned food products and kitchen gadgets to enhance juneteenth celebrations. through its vibrant recipes and essays, it aims to inspire joy and commemorate an important american holiday year-round. (this book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)

like a book club, but better, this approachable guide breaks down the basics of wine in a month-by-month format for a year's worth of sips and wine-party inspiration.

learning about wine should be fun and is easy to do, if you have a few key things: wine (of course), an opener, a few friends, and this book. that's your wine club! each month, discover the key elements of a specific style of wine or varietal, from cabernet sauvignon in january to bubbly in december, including taste-testing tips, history, and tasty throw-together or make-ahead bites that pair beautifully with whatever you're pouring. so, uncork (or twist the top off of) a bottle, pour yourself a glass, and join the best club of all: the wine club!