Cookbooks

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I’ve re-created my own recipe here and, in my humble opinion, it’s even better than the original. Best part? This is a cinch to make.

Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.

This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.

In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.

In this Indonesian satay, the dipping sauce is used as a marinade to give the meat more intense flavor.

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.

Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

This cooling soba salad has a creamy, savory dressing flavored with tahini, miso, rice vinegar, and sriracha. Jicama matchsticks add crunch, while avocado contributes richness.

These vegan, dairy-free, gluten-free mini muffins are perfect for knocking out a craving for something that's sweet but still healthy. The chickpeas lend great protein and fiber, making them a wonderful post-workout pick-me-up.

In this recipe for classic Turkish kebabs, lamb marinates in tomato paste and a mix of spices—including cayenne pepper, cinnamon, and cumin—before hitting the grill.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

Marinate salmon in lemon zest and fresh dill, then grill and serve with crunchy chopped cucumbers draped in a coleslaw-like dressing.

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.

This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.

Tame spicy baked salmon with a sweet pineapple–bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.

It's like a homemade candy bar.

This recipe gives you bite-sized doughnuts with none of the wait. Use any type of jam to fill them or simply eat them plain.

This sparkling alcohol-free drink—sweetened with a ginger and coconut-sugar syrup—is the perfect way to feel refreshed on a summer day.

These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they’re made with dark meat, they’re extremely tender and flavorful.

A smoked gouda spread melts into these cheesy potatoes, giving them savory summer vibes; if you have access to a grill, go ahead and cook the potatoes outdoors for double the smoky action.

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.