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Come Eat: 100 Nourishing Recipes to Eat Every Day
by Melissa Ben-Ishay
A vibrant, flavor-packed collection of delicious, nutritious meals that make it easy to nourish your family every day, from the New York Times bestselling author of Come Hungry and co-founder of Baked by Melissa.At Melissa Ben-Ishay's house, mealtimes are filled with nutritious dishes that satisfy everyone at the table--without sacrificing time. In Come Eat, Melissa invites you to pull up a chair to enjoy the delicious recipes her busy family loves (even the pickiest eaters).
With helpful tips and easy-to-follow instructions, Melissa shows you how to easily adapt meals for your family, from breaking down the components of the perfect salad to making soup with ingredients you have on hand. Whether you're a novice cook eager to gain confidence in the kitchen or a seasoned pro looking to save time and effort,
Come Eat makes creating and planning meals easy every day--one perfect bite at a time.With Melissa, food is love, food is nourishment, food is health, and Come Eat is a joyful celebration of real food for real life. And when you're at her table, there's always room for dessert.
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The New Vegetarian: 500+ Recipes for a Lifetime of Great Meals
by America's Test Kitchen
Here is the next generation vegetarian cookbook from America's Test Kitchen 500+ creative recipes that define vegetarian cooking today--fresher, fiberful, fantastic Enjoy vegetarian meal-making at its best with 500+ recipes that showcase a wide variety of vegetables and non-meat healthier proteins that help to deliciously add more fiber to your diet. You'll find incredible flavors, new techniques, and hundreds of weeknight-friendly meals as well as stunning celebration-worthy centerpiece recipes.
A complete and essential resource, The New Vegetarian presents a wealth of satisfying main dishes of every kind, from mostly vegetables to burgers, noodles, savory tarts, and hearty soups and salads.
Comprehensive Introduction includes how to build a balanced meal; the anatomy of bowl, salad, and sheet pan meals; and how to mix and match components into customized meals- A Vegetable Cooking Primer covers prepping vegetables, scrappy cooking suggestions that use the whole vegetable, and how to fill an updated, global vegetarian pantry. Learn about heirloom beans and grains, getting the most from herbs and spices, and using next-level condiments.
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The Complete High-Protein Cookbook: Hit Your Protein Goals, Boost Fiber, Love Every Bite
by America's Test Kitchen
Nourish your body and fuel your day with deliciously satisfying high-protein recipes packed with fiber and essential nutrients 200+ dietician-backed recipes, with meal-prep tips and meal plans Savor fabulous food while hitting your protein goals. These 200+ meals and snacks show just how delicious everyday food can be while maximizing protein and increasing fiber, too.
No matter your reason for eating high protein, this book has what you need. Short ingredient lists, streamlined prep, make-ahead tips, ways to customize meals for everyone at the table, meal plans, plus easy ways to turbo-boost protein ensure that this food fits seamlessly into your routine with minimal work--and maximum flavor.
. You don't need protein powders to make these recipes (though we show you how to best use them).Flexible tips to meet high-protein goals: Pointers for making and storing meals, meal components, and snacks ensure that healthy options are always on hand. Boost It tips with each recipe tell you how to supercharge protein content.
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Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco: A Cookbook
by Nargisse Benkabbou
Discover the bold dishes and amazing flavors of Morocco in your own kitchen and uncover what makes this North African cuisine--shaped by Berber roots, Arabic traditions, and Mediterranean brightness--so accessible, delicious, and memorable. With MADAQ, Nargisse Benkabbou makes Moroccan food feel both sublime and utterly doable, transporting me straight to Fez with every recipe.
As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family's table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family's roots. Taking its title from the Moroccan word for flavor, Madaq explores traditional Moroccan recipes with an American kitchen in mind.
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The 29-Minute Vegan: Real Food, Real Vibes, Anytime
by Isa Chandra Moskowitz
All hail, the reigning vegan queen is back! Bestselling vegan author Isa Chandra Moskowitz shows readers how to get a plant-based meal on the table in just under 30 minutes. If you avoid cooking plant-based meals at home because they seems like a lot of work and/or an investment of time, Isa Chandra Moskowitz is here to say: Nope. These are more than 100 crazy-easy, super-fast, satisfying vegan meals perfect for the pacing of our busy lives. Moskowitz's loyal fans count on her mastery of vegan cooking, unique flavor profiles, frank humor, and punk style to offer guidance on all aspects of vegan cooking. Her recipes appeal to both lifelong vegans and aspiring vegans who crave the flavors, aromas, and textures of meat. Whether you're hungry for a comforting Massaman Curry or need your Taco Tuesday fix, or just crave a super-fast Green Curry Tofu Noodle Salad, Moskowitz will have you set up faster than ordering in.
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Focus on: Middle Eastern Eats
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Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream
by Anissa Helou
The seductive flavors of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates--until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents 70 classic desserts fragrant with spices, honey, dates, and nuts, and steeped in tradition. One bite of Anissa's authentic cookies, cakes, custards, puddings, and more reveals why these enchanting desserts deserve to be shared beyond their native lands.
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Persiana: Recipes from the Middle East & Beyond
by Sabrina Ghayour
A special edition of the award-winning cookbook from the beloved Sabrina Ghayour. Persiana features over 100 flavorful and mouthwatering recipes that highlight the best of Persian culture. A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
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Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day: A Cookbook
by Eden Grinshpan
Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes. Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking. Giant flavors, pops of color everywhere and dishes you'll crave forever.
Eden Grinshpan's accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.
For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end.
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Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking
by Rawia Bishara
Rawia Bishara grew up in Nazareth, the Arab town in northern Israel, watching her mother and grandmother prepare traditional Palestinian foods. After moving to New York and raising a family, she opened and now runs with her daughter Jumana the widely successful Brooklyn restaurant Tanoreen, where Rawia's cooking combines Middle Eastern techniques with Mediterranean flavors.
This stunning cookbook collects 135 beloved dishes of Rawia's native land, including Eggs with Zaatar for Breakfast, a Red Pepper and Walnut Spread as a Mezze, Tabouleh the Nazareth Way in Salads, Lentil Noodle Soup with Kale (also a gluten-free variation, as with many of the recipes in this book) in Soups and Stews, Grilled Red Snapper in Grape Leaves or Baked Kibbe with Hossi as a Main Course, Pickled Stuffed Peppers, to her specialty dessert Cheese Knafeh.
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Feasts: Middle Eastern Food to Savor & Share
by Sabrina Ghayour
Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook.
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Souk: Feasting at the Mezze Table
by Nadia Zerouali
The souk, or marketplace, is the beating heart of Arabic cuisine and culture—this book celebrates the generosity of this rich food culture.
The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself.
In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.
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Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen: A Cookbook
by Suzanne Husseini
Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom.
Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes.
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Zaitoun: Recipes from the Palestinian Kitchen
by Yasmin Khan
A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.
In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
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