In this irresistible collection, you’ll find an enticing dessert for every day of the year. From simple to extraordinary, classic to contemporary, rustic to refined, discover 365 mouthwatering recipes that will feed any sweet tooth and inspire all home cooks.

Williams-Sonoma Dessert of the Day brings together 365 mouthwatering recipes in this attractive, practical volume. Each of the 12 chapters opens with a colorful monthly calendar that provides an at-a-glance view of the desserts included. From January to December, you’ll find sweet recipes that suit every occasion, from a casual weeknight supper or a summer backyard get-together to a birthday celebration or a holiday gathering, and that fit every schedule, from simple sorbets to more elaborate cakes and tarts.

Spanning holidays throughout every season, Baking for Every Season is the quintessential idea book for home cooks looking for year-round baking inspiration—and delectable treats to share with friends and family, no matter the celebration. The 125+ recipes cover classics (like bûche de Noël and pumpkin pie bars), contemporary recipes (such as candy bar pie and hot cocoa cookies), and fun kid-friendly delights (including piñata cupcakes and classic sugar cookies). Guides and tips for decorating and serving, trouble shooting, and flawless baking make this cookbook a go-to guide for home cooks of all skill levels. Whether you’re looking to create traditional treats for a cozy winter holiday or seeking inspiration for a new favorite to serve at a Fourth of July fête, Baking for Every Season offers a wealth of delectable ideas perfect for any occasion.

Size: 10" l x 8.5" w

Southern Made Fresh captures the dewy ripeness of this trend while providing readers with approachable recipes made with ingredients from your local grocery; here's an accessible way to cook that's playful, easy, and fun. A Southern perspective in the landscape and recipes bring the memories of grandma's kitchen rushing back, while a strong foundation of pure Southern ingredients awaken the senses.

• 304 pages
• Paperback

A game-changing collection of 60 new-fashioned chicken recipes from chef Tyler Kord and Food52, the award-winning online kitchen and home destination

Sautéed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world—from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you’ve run out of new ways to love it. That’s where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you’ll find creative recipes for every occasion: Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with.

Tyler’s new classics will soon join your regular recipe lineup, with dishes like Roast Chicken with All of the Vegetables in Your CSA, Broiled Chicken Thighs with Plum Tomatoes & Garlic, Patrick’s Fried Chicken with Spicy Pickles, and Tangy Rose’s Lime-Glazed Wings. He throws in a few surprises, too, like Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie, along with an ingenious combination of chicken and lasagna (called Chickensagna, naturally). And thanks to handy how-tos on carving, trussing, spatchcocking, making stock from scratch, and much more, you’ll learn every chicken trick in the—well—book. So even if chicken’s already your trusty dinner go-to, Dynamite Chicken will have you eating lots more of it, and never getting bored.

A fresh doughnut and a cup of coffee is a match made in heaven for many of us. And doughnuts are actually easy to make at home. Be prepared to be tempted by all 90 recipes, including favorite classics like old-fashioned sour cream, maple bacon bars, and red velvet, and new delights such as pineapple fritters, dulce de leche, and rainbow cake. Doughnuts also includes vegan and gluten-free recipes as well as savory flavors. Instructions are clear and written for home cooks, offering many variations and options to try at home. Your family and friends will not be disappointed!

A delicious collection of over 50 recipes using salt to enhance your home-cooked dishes.

This beautiful book introduces you to all kinds of salts, from French fleur de sel to smoked salt and the myriad of dishes they can create. The book opens with an overview of the different types and flavors of salt available and what they are best used for.

Appetizers include Spicy Popcorn with Chipotle Salt and Gazpacho with Smoked Salted Croutons. In Main Plates, you’ll find the classic salt-crust method with new twists, such as Indian-spiced Lamb in a Salt Crust, or how about Salt-crusted Citrus Shrimp with Spicy Dipping Sauce? In Sides and Breads you’ll discover tempting flatbreads and pretzel bites, while Drinks and Sweets include Bloody Mary with Celery Salt and Chocolate Chip Cookies with Sea Salt? Be amazed as the flavors mingle in your mouth. Finally, a chapter of Rubs, Butters, and Brines offers you dozens of versatile ways to jazz up grilled meat or fish, vegetable crudités, or crisps or chips.

Just as Martha Stewart introduced a generation to entertaining nearly forty years ago, so now Alison Roman reinvents the dinner party as a relaxed gathering for our current culture where dining out is increasingly expensive and everyone is craving downtime connecting with friends. In Nothing Fancy, Alison brings her signature laid-back, approachable style and visually stunning recipes that are high on wow factors and low on effort to dishes designed to be enjoyed with others, whether for an impromptu Tuesday dinner with a neighbor or a Saturday-night hang with the gang. From a special plate of lamb chops "for the table" to a who-doesn't-love-a-baked-potato bar to Overnight Foccacia Tonight, each of these 150 recipes is brand new and signature Alison.

Hand-crafted desserts and treats that impress!

Fifty recipes divided into four categories—Cupcakes, Teatime Treats, Cookies and Confectionery, and Party Treats—feature unique formulas for Edible Rose Cake Pops, Red Velvet Madeleines, Chocolate Quail Eggs, Kiwi Lime Popsicles, Candy-Striped Meringues, and more!

Step-by-step instructions and beautiful photographs guide bakers, food crafters, and cooks of all levels from scratch to picture-perfect completion. For those who want to create unique treats for guests or gift homemade goods that look as good as they taste, this book takes the cake. 

There’s no such thing as spending too much time outdoors. The cravings you work up exerting all that energy in nature will be satisfied when you cook with The Campfire Cast Iron Cookbook, making for a healthy and delicious adventure. This guide to outdoor cooking over a campfire guarantees that the more time you spend outside, whether in the backyard or the backcountry, the better your meals will taste.

Recreate the tastes of Italy with over 65 delizioso recipes for pizza, calzone, focaccia, and more—buon appetito!

Well + Good's Eating for Wellness is the go-to authority for treating yourself right. These 100 recipes (50% of which are new and exclusive) are contributed by trusted voices in a variety of fields, including Gabby Bernstein (spirituality), Bobbi Brown (beauty), Joey Gonzalez (fitness), Candice Kumai (nutrition), and more. These are the recipes your wellness idols rely on every day in their busy, real lives-- and now you'll be able to do the same. The health factor in these recipes is implicit, of course, and will be denoted with the expected tags like vegan, paleo, gluten-free, and keto. In addition, each recipe offers specific wellness factors, which will also be denoted: Better Skin, Better Sleep, Better Sex, Better Mood, Better Focus, Better Digestion, and Better Energy. The recipes are organized by meal, but the book also contains a wellness index so you can act on your specific goals. Use the book whichever way works best for you.

Whip up fast and delicious one-pot meals that take full advantage of all your favorite appliances and everyday cookware. Good Housekeeping’s tested-til-perfect recipes plus appliance and equipment testing notes and care instructions make this the ultimate one-pot recipe collection.

Transform your weeknight cooking routine with satisfying recipes such as:
AIR FRYER Mediterranean Chicken Bowls, Roasted Cauliflower Tacos
CASSEROLE AND SHEET PAN Fish Chowder Bake, Stuffed Shells
DUTCH OVEN Guinness Beef Stew, Coq Au Vin Ros, Chicken Curry
INSTANT POT Brisket with Roasted Red Onions, Pho with Chicken
SKILLET Chicken with Sauteed Apples, Beef and Broccoli
SLOW COOKER BBQ Brisket Sandwiches, Curried Butternut Stew
Each recipe comes with variations, meal prep ideas, cooking shortcuts, and other useful time-saving tips. Plus, recipes are labeled as vegan, quick, and easy.

Say goodbye to dinnertime stress--these recipes will satisfy the pickiest eaters and the most adventurous foodies. From quick weeknight meals to family-favorite comfort foods and special Sunday roasts, there's something for every occasion. Reduce stress with Slow-Cooker Bolognese, keep the mess at a minimum with Honey Mustard Chicken, and enjoy a healthy midweek pick-me-up with Garlic Broccoli Shrimp Stir-Fry. With minimal prep time and maximum flavor, you can put home-cooked meals on the table on even the most hectic days.

Introducing the only cookbook to put homemade bread and convenience in the same sentence—whether you're a beginner baker or an enthusiast. Learn seven core recipes and then manipulate them into different shapes and flavors with ease for tons of new breads. Fit bread into your schedule with flexible, customizable timetables. Maybe you're looking to get bread on the table tonight, or maybe spreading steps over a few days is better for you. Recipes follow both paths, with new, streamlined techniques, no specialty equipment, and even loaves with no yeast, kneading, or shaping. You won't believe the chewy, open crumb and ultracrisp crust you'll get from no-knead Dutch oven–baked loaves, the ease of quick breads that come together with a stir, and the dinner possibilities for flatbreads of all kinds.

This beautifully photographed dessert cookbook is loaded with seasonal recipes that look aspirational but are made achievable with detailed directions and how-to tips and hints to make stunning cookies, pies, cakes, and other sweets.

Move beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with Jesse Szewczyk’s collection of 100 brand-new, boldly flavored, and intriguing-yet-familiar recipes. Divided into chapters by flavor profile—Chocolatey (Salted Bittersweet Brownie Cookies), Boozy (Brown Butter and Guinness Skillet Cookie), Fruity (Chewy Blueberry Muffin Sugar Cookies), Smoky (Smoked Butter Chocolate Chunks), and Savory (Cacio e Pepe Slice and Bakes)—these treats offer a kaleidoscope of textures and flavors. Filled with stunning photographs and reassuring guidance for make ahead, storing, and gifting, Cookies offers immediate gratification for hungry bakers looking to take their cookies to the next level.

Featuring gluten-free, vegan, and vegetarian options, no one will feel left out at the dinner table with this easy-to-use cookbook. The Simple Cookbook is the perfect gift for college graduates, bridal showers, weddings, and more!

A celebration of vegetables by chef and farmer Laura Sorkin, you’ll learn about where specific vegetables originated, which countries produce the largest number of radishes, how to select the best avocado, ways to use jicama, and more. With this book on hand, it’s easy to delight all tastes by making vegetables the star of any dish.

Say goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into "at home" and "at camp" sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you'll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati. 

Plus, with fun and savvy camp kitchen advice, you'll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don’t have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! 

Master the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.

Did you know that a person who makes pizza is known as a pizzaiolo? Pizza has a delicious history that travels back to Southern Italy, to at least the 10th century, where the term was first recorded. Since then, pizzaiolos developed unique flavors throughout time until pizza has become the staple we know today.

Reimagine the potluck dinner with a collection of FOOD & WINE's favorite recipes. Featuring more than 150 contemporary dishes for your next potluck--all easy to transport and serve, and guaranteed to please--this cookbook delivers inspired and innovative recipes for the way we cook and entertain today. These elegant recipes, shared by a selection of celebrated chefs including David Lebovitz, Ina Garten, Molly Yeh, Hugh Acheson, Julia Turshen, Carla Hall, and Donald Link or created by the F&W Test Kitchen, feature fresh ingredients and bold flavors like Rosemary Chicken with Corn and Sausage Fricassee, Jalapeno-Pickled Shrimp and Vegetables, and Harissa-Spiced Cassoulet. You'll also find plenty of upgrades to potluck classics and recipes that are gluten-free and vegetarian to help you set an inclusive spread. This book also includes FOOD & WINE's gorgeous photography, make-ahead tips, potluck party strategies, and a potluck-friendly wine parings guide.

• Hardcover

This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio.

Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit. 

Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking.

Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy