<b>Tasty, Buzzfeed's popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore. </b><br /><br />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: <i>Tasty Latest & Greatest. </i>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.

<em>Small Victories</em>, one of the most beloved cookbooks of 2016, introduced us to the lovely Julia Turshen and her mastery of show-stopping home cooking, and her second book, <em>Feed the Resistance</em>, moved a nation, winning Eater Cookbook of the Year in 2017. <b>In <em>Now & Again</em>, the follow-up to what <em>Real Simple</em> called "an inspiring addition to any kitchen bookshelf," more than 125 delicious and doable recipes and 20 creative menu ideas help cooks of any skill level to gather friends and family around the table to share a meal (or many!) together.</b> This cookbook comes to life with Julia's funny and encouraging voice and is brimming with good stuff, including: <br /><br />  • can't-get-enough-of-it recipes<br />  • inspiring menus for social gatherings, holidays and more<br />  • helpful timelines for flawlessly throwing a party<br />  • oh-so-helpful "It's Me Again" recipes, which show how to use leftovers in new and delicious ways <br />  • tips on how to be smartly thrifty with food choices<br /><br /><em>Now & Again</em> will change the way we gather, eat, and think about leftovers, and, like the name suggests, you'll find yourself reaching for it time and time again.

<p><strong>Finally—tasty, healthy dishes without all the effort</strong></p><p>You shouldn’t have to spend your entire night cooking—or your entire paycheck eating out—to enjoy a good meal. This easy cookbook is packed with recipes that are budget-friendly, health-conscious, and super tasty—and all of them can be made in half an hour or less!</p><p>No need to be an experienced home chef—here’s an easy cookbook that will show you how to make good, fresh food at any skill level. You’ll also learn how to make your kitchen as convenient as possible, with guides to the best equipment and ingredients to keep on hand. Time is money—and this easy cookbook can save you both.</p><p>In this fast and easy cookbook, you’ll find:</p><ul><li><strong>100 fast recipes</strong>—Try Mixed Berry Pancake Muffins, Pesto Turkey Burgers, Mexican Street Corn Pasta Salad, One-Skillet Cashew Chicken, and more.</li><li><strong>Cooking hacks</strong>—Stock up on tips and tricks for cooking faster, outsmarting your supermarket, and making prep and cleanup super easy.</li><li><strong>Handy labels</strong>—This easy cookbook includes recipes tagged with icons for No Cook, One Pot, 5-Ingredient, or Superfast (10-minute) meals.</li></ul><p>With a huge variety of quick and affordable recipes, <em>The Easy 30-Minute Cookbook</em> is everything an easy cookbook should be.</p>

<b>650 Recipes for EVERYTHING You'll Ever Want to Make. </b><br /><br /> Because smaller families shouldn't have to rely on recipes built for four or six, America's Test Kitchen has reengineered 650 of our best recipes to serve just two. Over the years we've discovered that scaling down a recipe isn't as simple as cutting the ingredients in half—cooking times, temperatures, and equipment need to be adapted as well. This comprehensive cookbook takes the guesswork out of cooking for two so you can be sure that anything you want to make—from Classic Beef Stew to Lasagna to a mini batch of Fudgy Brownies or a Fluffy Yellow Layer Cake—will come out right (and perfectly proportioned) every time. We'll also give you options when you're short on time. 150 recipes, including Chicken Saltimbocca and Pan-Seared Rib-Eye Steaks with Sweet-Tart Red Wine Sauce, can be on the table in 30 minutes or less. For those times when you want healthier fare, we've provided more than 100 recipes labeled "Light" such as Provencal Vegetable Soup and Poached Shrimp Salad with Avocado and Grapefruit, each with nutritional information listed in an easy-to-read chart in the back of the book. And we include chapters on for-two slow cooking, grilling, and baking pies, quick breads, cakes, and cookies. A 25-page manual teaches the basics of cooking for two, including clever shopping strategies to reduce waste, smart storage tricks help extend freshness of key ingredients, and our picks for the most useful kitchen equipment for any two-person household.

<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's <em>Season</em>. <em>Season</em> features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog <em>A Brown Table</em>, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. <em>Season</em>, like Nik, welcomes everyone to the table!

<b>The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos</b><br />  <br /> For twenty years, Mark Bittman’s <i>How to Cook Everything</i> has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.<br />  <br /> Inside, you’ll find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.<br />  <br /> By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.

<b>Now a Netflix series!</b><br /> <br /> <b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards </b><br /> <br /> <b>Named </b><b>one of the Best Books of 2017 by: NPR, BuzzFeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</b><br /> <br /> A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.<br /><br />In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. <br /> <br />Echoing Samin’s own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <br /> <br />Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. <br /> <br />With a foreword by Michael Pollan.

<b>Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking.</b><br /><br />For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular <i>New York Times</i> Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. <br /><br />In <i>Mark Bittman’s Kitchen Matrix</i>, Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled)<i>,</i> following<i> </i>Mark’s approach to culinary improvisation will deliver stand-out results.

<b>WINNER OF THE JAMES BEARD AWARD AND IACP AWARD FOR BEST GENERAL COOKBOOK -- One of <i>Epicurious' </i>Greatest Home Cooks of All Time delivers creative, delicious weeknight dinners with this quick and easy cookbook for beginner cooks and foodies alike.</b><br />At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every <i>Tuesday Nights </i>recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. <br />Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:<ul><li><b>Miso-Ginger Chicken Salad</b></li><li><b>Rigatoni Carbonara with Ricotta</b></li><li><b>Vietnamese Meatball Lettuce Wraps</b></li><li><b>Peanut-Sesame Noodles</b></li><li><b>White Balsamic Chicken with Tarragon</b></li><li><b>Seared Strip Steak with Almond-Rosemary Salsa Verde</b></li><li><b>Chocolate-Tahini Pudding</b></li></ul><i>Tuesday Nights</i> is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert.<br /><b>Great food in quick time, every night of the week.</b>