Spring has sprung, and with that, a new cookbook drop featuring oh-so-many baking titles. There\u2019s More Than Sweet<\/em>, an ode to seasoned<\/em> desserts; Cake From Lucie<\/em>, a collection of bakes with a side of whimsy; and Morning Baker,<\/em> which will convince you to order specialty ingredients (like barley malt syrup) to your cart. The list also includes the 50th anniversary edition of The Taste of Country Cooking<\/em>, a book that pays homage to the food icon, Edna Lewis, plus much more. Read on for our standout titles of the season (organized by release date), hand-chosen and cooked from by our staff.<\/p>\n This is one of my favorite reads so far this year. In Hello, Home Cooking,<\/em> Ham El-Waylly, a dear friend of mine, shares his Egyptian-Bolivian heritage, his years working in Michelin-starred restaurants, and his own trials and triumphs in cooking at home. It is deeply personal and wholly unserious at the same time. I made the Cinnamon Pita Crunch and it blew everyone\u2019s hair back in the Test Kitchen. Twice-baked squares of pita, glazed with a buttery caramel and cinnamon sugar, were excellent drenched in cold milk. Kinda Shish Tawook Spread (burnished chicken pitas with garlic toum and pickles) was bountiful and straightforward, especially if you forgo making your own pita (I forwent). This cookbook isn\u2019t here to sell you the easiest or quickest version of anything, though it does contain such recipes. It\u2019s the journal of a confident chef who celebrates the joy that can be found in cooking, the memories food can create and unlock, and the thrill of breaking rules. \u2014Shilpa Uskokovic, senior Test Kitchen editor<\/em><\/p>\n Hello, Home Cooking: Do-Able Dishes for Every Day<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n You may pick up Soomaaliya<\/em> in hopes of indulging in the many delectable offerings from the Somali diaspora, and yes, that will happen. But you are in for so much more. The book is rich with narrative, offering an exploration of Somali culture through the lens of writer and chef Ifrah F. Ahmed. Ahmed learned Somali cooking from her mother, Xaawo Cabdulle Ducaale, who instilled the importance of their traditions as they migrated to Seattle. She writes, \u201cDespite being the breadwinner and working two jobs, [she] began a campaign to immerse us in our culture. For me, that meant weekly cooking lessons.\u201d It\u2019s a beautiful reminder that we are cumulative forces of those that came before us. The recipes are bountiful, including weekend projects (like Cambaabur, spiced sourdough pancakes) and dishes to feed a crowd (like Kalamuudo, pasta with goat rag\u00f9). Some of my favorites include Bajiye, savory black-eyed pea fritters; Baasto Lisaanyo, Somali lasagna with cumin and cilantro in the sauce; and Bariis Isku Karis, one-pot goat and rice, Ahmed\u2019s childhood favorite. \u2014In\u00e9s Anguiano, associate Test Kitchen manager<\/em><\/p>\n Soomaaliya: Food, Memory, and Migration<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n I\u2019ve always found inspiration in how other families eat, so I was immediately taken by Sheldon Simeon\u2019s Ohana Style<\/em>. Following Cook Real Hawai\u2019i<\/em>, this book expresses a more homespun, contemporary side of Hawaiian food, inclusive of the myriad Pacific influences that have gathered on the islands\u2019 shores. In the chill of New York winter, I tested the limits of my Dutch oven with a pot of Shoyu Chicken, a sticky-sweet staple that is \u201cking of the Hawai\u2019i potluck,\u201d alongside his Sesame-Tofu Green Beans, a riff on Japanese shira-ae that amps up the nuttiness with a toasted, pounded fistful of sesame seeds. Next on my list is the Rotisserie Chicken Kelaguen, a play on a traditional Chamorro staple that relies on a store-bought bird. In a nod to Sandra Lee\u2019s semi-homemade ethos, which Simeon reinterprets as \u201csmall kine homemade,\u201d Ohana Style<\/em> takes advantage of practical shortcuts to streamline comforting meals. Simeon knows exactly how to make a grocery store standby into something inspired. \u2014Wilder Davies, commerce writer<\/em><\/p>\n Ohana Style: Food from Hawai’i, for Your Family<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n I was drawn to Nargisse Benkabbou\u2019s cookbook, Madaq<\/em>, because of my enthusiasm for Moroccan cuisine. After living with a host family in Rabat, I got to experience the madaq, or flavor, of the coastal city: chermoula fried sardine sandwiches, cups of soothing harira, and of course, mountains of couscous every Friday (lucky me). Benkabbou, a New York Times<\/em> contributor, chef, and restaurant consultant, has dedicated her sophomore title to the simple dishes she grew up with as the daughter of Moroccan immigrants living in Brussels. You\u2019ll find an abundance of ways Benkabbou invites you in to find the right recipe: one-pot wonders, batch cooking, even ideas for picky eaters. I made Garlic Butter and Cheese Flatbreads: m\u2019semen, stuffed with herbs, mozzarella, and cheddar. Wonderful hot off the griddle. I also tried her sheet-pan version of a chicken and grape tagine with chickpeas and thyme. After a spell in the oven, I was left with crispy skin, blistered fruit, and a schmaltzy sauce that would\u2019ve been divine over grains. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Roxana Jullapat\u2019s first cookbook, Mother Grains,<\/em> changed the way I think about flour. This spring, the co-owner of Friends & Family in Los Angeles is following up with Morning Baker.<\/em> While baking with whole grains remains Jullapat\u2019s guiding principle, this book is dedicated to her admiration of those who, well, bake in the morning. Chapters focus on pancakes, muffins, croissants, doughnuts, biscuits (and scones); plus breads and \u201canytime bakes.\u201d Each recipe has a twist: The cream scone base is whole-grain hard red wheat flour; croissant dough has spelt and barley malt syrup. This means you\u2019ll need to forefront some of the prep, likely ordering specialty ingredients from online retailers before you get started. On the plus side, more esoteric finds appear multiple times in the book, which means you\u2019ll have no trouble using up whatever you buy. In the Test Kitchen, we loved snacking on New-School Whole-Grain Muffins, loaded with oats, chia, flax, and dried fruit. And the lightly sweet Finnish Malt Bread reminded us of a dense rye mixed with a soft multigrain loaf. \u2014Rebecca Firkser, Test Kitchen editor<\/em><\/p>\n Morning Baker: Recipes and Rituals for Breakfast and Beyond<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n For anyone not already steeped in the world of yeast fermentation and dough hydration, most pizza books fall somewhere between challenging and terrifying. And don\u2019t get me wrong: If you truly want to master<\/em> pizza, those are fundamental concepts that deserve their own chapters in whatever quasi-chemistry book you\u2019re cooking from. But there is a ton of space to fill between \u201cI get my dough at Whole Foods and bake it at 450\u201d and \u201cI need to talk to my grain miller ahead of this weekend\u2019s bake.\u201d The Book of Pizza<\/em> from Martin Philip and David Tamarkin, under the banner of King Arthur Flour, fills it brilliantly. They cover just about every style of pizza dough\u2014New York, Chicago tavern, grandma, and more\u2014in ways that are accessible but not dumbed down. You\u2019ll learn the importance of a long rise and the benefits of mixing different flours (like bread flour and whole wheat) to get different textures. I made the Weeknight Sausage and Peppers, and more involved ones like an elote-inspired pie and a spicy Buffalo chicken grandma pie. Not a crumb leftover. \u2014Noah Kaufman, senior commerce editor<\/em><\/p>\n King Arthur Baking Company’s Book of Pizza: Recipes for Every Pizza Maker<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n If you\u2019ve been on the internet over the last six years, you\u2019d be hard-pressed not to know of Lucie Franc de Ferriere and her little yellow bakery, From Lucie, in New York City\u2019s East Village. Franc de Ferriere is famed for her cakes, which evoke a romantic, overgrown garden. Fresh flowers burst explosively out of each cake, swinging jauntily over stacks of vanilla sponges and creamy frostings. Her style is influenced by a childhood in the French countryside, where her mother runs a bed and breakfast, and had a previous career in the art world. It\u2019s all outlined in her whimsical debut cookbook, Cake From Lucie.<\/em> This narrative, along with informative sections like how to safely use edible flowers, lay the foundation for her delightful recipes. I chose to make Vegan Lemon Elderflower Cake, which was tall and sturdy with a refreshingly tart lemon curd. I\u2019ve bookmarked the Brown Sugar Banana Goat Cheese Black Pepper Cake to try next. \u2014Shilpa Uskokovic, senior Test Kitchen editor<\/em><\/p>\n Cake From Lucie: Recipes and Techniques from the French Countryside to New York City<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Eating at Home<\/em> is the debut cookbook from Trinity Mouzon Wofford, the co-founder of wellness brand Golde. While starting Golde with her husband, the two had to make some adjustments to the way they lived. \u201cIn the early days, we weren\u2019t taking salaries and instead pulled $40 a week out of our checking account to cover our groceries. I quickly noticed that our dollars went furthest at the local farmers\u2019 market,\u201d Wofford writes. Like the brand, the 85 recipes, which BA Test Kitchen editor Rebecca Firkser helped develop, are nourishing and approachable. There\u2019s a focus on multi-purpose components: The 1-2-3 Tahini or Yogurt Sauce pairs equally delightful with Sweet Potato and Lamb Meatballs or Golden Veggie Pancakes. I found the most joy in the Wholesome Bakes section, where recipes like a Japanese Sweet Potato Loaf and Chewy Granola Cookies make the most of whole grains and alternative flours. The result is baked goods that are nutrient-dense snacks. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Eating at Home: The Nourishing Practice of Everyday Cooking<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Baking is an art, and Marie Frank isn\u2019t afraid to remind you. Her Substack pushes desserts to new heights and the same can be said for her debut book More Than Sweet.<\/em> Every recipe is infused with a spice, herb, spirit, or other unexpected addition. The desserts are not just sweet, but seasoned<\/em>. Through a collection of ice creams, cakes, tarts, and more, Frank shows how one (or sometimes several) small flares can make a world of a difference, turning an everyday baked good into an artistic expression and conversation starter. A crunchy streusel imbued with ground coffee, coriander, and lemon zest crowns a fennel-seed-flecked pear crisp. Zucchini bread is infused with notes of cinnamon, thyme, marjoram, orange zest, and bittersweet chocolate. Every recipe in the book houses a treasure chest of surprises. If adventure is what you seek, adventure is what you will find. \u2014Jesse Szewczyk, senior Test Kitchen editor<\/em><\/p>\n More Than Sweet: Desserts with Flavor<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n I never gravitated towards a book title so fast, as I did this record-breakingly-snowy winter. The image of warm skin, faint freckles, and cold ros\u00e9 after a salty day on the sand was impossible to resist, and Donna Hay, often referred to as the \u201cAustralian Martha Stewart,\u201d didn\u2019t lead me astray. Sunshine, Lemons and Sea Salt<\/em> pulls people in with her signature breezy style and in-tune culinary sensibilities. Whether it\u2019s breakfast, lunch, or dinner, fresh produce is at the fore. Take, for example, Mint Salsa Verde Potato and Chicken Salad with crisp cucumber and peppery arugula, a picnic mainstay. Also: a refreshing cabbage slaw dressed in lime, coconut milk, and peanuts. These are welcome additions to my summer (and winter, spring, and fall) rotation. \u2014Hana Asbrink, deputy food editor<\/em><\/p>\n Sunshine, Lemons and Sea Salt: A Celebration of Modern Coastal Home Cooking<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n I love Alana Kysar\u2019s first cookbook, Aloha Kitchen<\/em>. Released in 2019, it\u2019s a transportive collection that grounds regional recipes in cultural context. So I was elated when I learned that she is publishing another book, Aloha Veggies<\/em>, in April. It\u2019s full of vegetable-forward dishes, honoring the flavors of Hawai\u2018i. After moving back to Maui, where she grew up, Kysar was newly inspired by local agriculture\u2014a sentiment that was only deepened by the devastating fires of 2023. Once someone who ate meat most days of the week, she started to embrace produce in new ways, taking inspiration from traditional techniques. For example, shoyu chicken, a sweet soy sauce braise, is reimagined with cauliflower and chickpeas. Tonkatsu, a crispy pork cutlet, is transformed with eggplant. I made Tofu Poke, where cubes quickly brine in saltwater, before being dressed in soy sauce and sesame oil, and tossed with sliced scallion and chopped macademias. A budget-friendly swap if there ever was one! And a filling, feel-good meal. Now I just have to wait until summer to make the watermelon version, where the ruby fruit looks almost indistinguishable from raw tuna. With the right melon, perhaps even prettier. \u2014Emma Laperruque, director of cooking<\/em><\/p>\n Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai’i<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n When you visit Joshua Tree National Park, there are a few things on most tourists\u2019 bucket lists: exploring the otherworldly Joshua trees, bellying up to the bar at Pappy & Harriet\u2019s, and brunch at La Copine. I dined at the cult-favorite roadside restaurant years ago and relished in the warm hospitality and delicious food from co-owners Claire Wadsworth and Nikki Hill. After leaving LA, the chef couple has built what\u2019s become a joyful queer oasis in the high desert with two-hour weekend waits. Their eponymous cookbook celebrates the recipes that have made La Copine worth the trek, from their famous beignets to creative sandwiches like the pastrami-spiced Pork Belly BLT. I made their Cauliflower Pumpkin Bisque\u2014meant to mimic a luxurious lobster bisque but entirely vegan. The base is simple: canned pumpkin pur\u00e9e, roasted cauliflower, and roasted peppers. It gets its depth from a homemade Moroccan spice blend packed with fennel, cinnamon, paprika, and coriander. The blend yields more than you need for the soup, but you\u2019ll be glad for the big batch. I used the leftovers to season skirt steak, where the spices sang with the smokiness of the grill. \u2014Olivia Tarantino, senior commerce editor<\/em><\/p>\n La Copine: New California Cooking from an Oasis in the Desert<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Riviera<\/em> screams laid-back yet impressive entertaining. It comes from M\u00e9lanie Masarin, founder of the non-alcoholic ap\u00e9ritif brand Ghia. For the book, Masarin drew inspiration from her childhood, visiting family on the Mediterranean in France. The recipes are great for hosting, and carry the memory of Masarin\u2019s grandmother, Mymo\u2019s, cooking. \u201cMyomo lived frugally yet taught me how to make every table feel generous and abundant,\u201d she writes. Take the Poisson En Papillote, a bundle of white fish that cooks with sliced fennel, zucchini ribbons, lemon, and butter. Unwrapping the parchment paper feels like a make-shift present for your dinner guests. Or the Carrot Salad With Mint and Crushed Almonds. It takes no more than 15 minutes to assemble and makes for a heaping vegetal centerpiece. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Riviera: Recipes from the Coast of France and Italy<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n There\u2019s no contesting Edna Lewis\u2019s astronomical contributions in the food world and pioneering in the farm-to-table stratosphere. I\u2019ve been a longtime fan, so when I saw the 50th anniversary edition of The Taste of Country Cooking<\/em>, I had to spend some time with the iconic title. Of course, I was instantly reminded how special this book is. For my Sunday dinner, I opted to make the ultimate trifecta: pan-fried Virginia fried chicken, browned gravy, and hot biscuits. You fry the bird in lard (a byproduct and staple in a Southern kitchen) and use chicken feet to build the gravy. Both techniques minimize waste and boost flavor. One of the many, many<\/em> things I appreciate about Edna Lewis\u2019s cooking is her commitment to no waste, using something good from yesterday, for something great tomorrow. \u2014In\u00e9s Anguiano, associate Test Kitchen manager<\/em><\/p>\n The Taste of Country Cooking: 50th Anniversary Edition<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Ci Siamo is one of my all-time favorite restaurants in New York City, one that I regularly recommend to out-of-towners. Of Danny Meyer\u2019s Union Square Hospitality Group, the airy space turns out phenomenal pasta, meats, and veggies alongside a wonderful wine list. The same ethos (sans wine, that part\u2019s up to you) threads through the new cookbook, AMMAZZA!<\/em> from Ci Siamo\u2019s executive chef Hillary Sterling. She shares recipes that formed her perspective on Italian-American cooking, many of them classics at the restaurant (like a caramelized onion tart and tagliatelle in buttery tomato sauce). While steeped in tradition, her recipes feel modern too, finding brightness through herby, vinegar-laden sauces that top seasonal dishes. I tried my hand at Bucatini all\u2019Amatriciana, a favorite of mine with crisped guanciale, softened shallot, and sizzled tomato paste. I opted for thick-cut bacon and spaghetti out of necessity, but the final dish was delectable all the same. \u2014Li Goldstein, associate newsletter editor<\/em><\/p>\n AMMAZZA!: Culinary Adventures from New York to Italy and Back Again<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n As someone who spent my early 20s living in Seoul, I was eager to pick up Julien Kim\u2019s A Day In Seoul<\/em> to bring me back. Kim\u2019s book hits on the way Seoulites eat: casually, communally, and most importantly, out<\/em>. Rooted in street food, everyday eateries, and food stalls, A Day In Seoul<\/em> translates dishes people ordinarily order out into approachable recipes you can make at home. One that immediately caught my eye was Gilgeori Toast, a cabbage and egg omelet folded between two pieces of toast, Korea\u2019s equivalent to NYC\u2019s bacon, egg, and cheese. I have visceral memories of strolling home after long evenings and stopping at these toast stands for a late-night snack to stave off any morning hangover (wishful thinking). Kim\u2019s version tasted just like how I remember, complete with a dusting of sugar and a squeeze of ketchup. \u2014June Kim, executive editor<\/em><\/p>\n Elisa Sunga, author of her debut Cake Picnic,<\/em> first gained attention in 2024 when she posted a social media invitation: Come to the park; bring a cake and a willingness to make new friends. She expected about 15 RSVPs. Hundreds showed up. Since then, she\u2019s taken the Cake Picnic ethos worldwide, turning a simple idea into a global phenomenon. Her book reflects that playful spirit: fresh flower garnishes, squiggly piping, and carved buttercream. While the book dazzles with imaginative recipes, beginner bakers may find some of the more intricate cakes challenging. It\u2019s packed with showstoppers\u2014multilayered wonders, dome cakes, and more\u2014designed to enliven your repertoire. But the real standout is Sunga\u2019s approach to flavor. Unexpected pairings shine: blood orange chai cake with bay leaf buttercream; a confetti icebox cake with Ritz crackers. And she leans into more is more. When I made the Orange Aperol Spritz Sheet Cake, for example, I eagerly awaited the result of including a full ![\"Image](\"https:\/\/assets.bonappetit.com\/photos\/69b302ebb6a7551e088ce19e\/3:4\/w_748%2Cc_limit\/Screenshot%25202026-03-12%2520at%25202.15.33%25E2%2580%25AFPM.png\"\/)
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