Best New Weeknight Cookbooks for Fall 2019

If you’re always on the lookout for great weeknight cookbooks, you’re in luck—there are several new ones coming out this fall that promise to become indispensable in the kitchen. In fact, there are dozens of new cookbooks coming out in the next few months that we can’t wait to read—but to make it easier to find your favorites, we corralled them into several categories, including the weeknight-worthy picks below that we expect to be relying on for dinner inspiration.

They’re listed in order of release date so you can plan accordingly—and have time in advance to make some room on your shelves.

“Canal House: Cook Something (Recipes to Rely On)” by Christopher Hirsheimer & Melissa Hamilton, $34.38 on Amazon

Amazon

Publish Date: September 10, 2019

Canal House is many things, including a culinary/cookbook studio with several beloved titles already in heavy rotation, and the women behind Canal House were once at Saveur, so rest assured, they know delicious recipes inside and out. As home cooks, they also know you don’t want a super complicated set of instructions most nights—you just want a good dinner without too much fuss. This new cookbook will get anyone there, from beginning cooks to jaded vets in need of a little inspiration. It includes 300 basic-but-brilliant recipes that cover every course, including snacks and sweets, so you can find just what you’re looking for, whether you’re up for oven-braised chicken with gnocchi or just want an excellent way to doctor up a can of tuna.Buy Now

“Lasagna: A Baked Pasta Cookbook” by Anna Hezel, $12.15 on Amazon

Amazon

Publish Date: September 10, 2019

No one is ever disappointed to see a pan of lasagna on the table, and it’s one of our favorite comforting, crowd-pleasing meals for fall and winter in particular (ditto other lasagna-adjacent baked pastas that come together in a casserole dish). Lucky thing, then, that this all-lasagna and baked pasta cookbook is coming out just in time for cooler weather. We’re definitely intrigued by the promise of slow cooker spinach lasagna and a brunch-ready carbonara lasagna with gloriously runny eggs spilling forth golden goodness. And yes, there is a dessert lasagna recipe full of Nutella—as well as recipes for some other things to eat both with and post-lasagna.Buy Now

“Whole Food Cooking Every Day: Transform the Way You Eat” by Amy Chaplin, $28 on Amazon

Amazon

Publish Date: September 17, 2019

We all know how best intentions often get waylaid by exhausting workdays, random chores, and, well, life in general, but this cookbook aims to make it easy to eat healthy, satisfying meals every day of the week. The recipes are vegetarian, gluten- and dairy-free, free of refined sugar, and delicious, but the real beauty of the book is the way it offers you master recipes built on whole foods (that is, unprocessed or minimally processed ingredients) that can then be tweaked depending on the season, the occasion, and what you’re most in the mood for. Plus, the majority of them last for a week, meaning you can meal prep ahead of time, then mix and match elements for different dinners (and lunches too).Buy Now

“How to Cook Everything (Completely Revised 20th Anniversary Edition)” by Mark Bittman, $37 on Amazon

Amazon

Publish Date: October 1, 2019

Mark Bittman’s modern classic is getting a makeover for its 20th birthday (and let’s be honest, two decades is not exactly young in cookbook years). It’s always been an incredibly reliable resource and this update will retain many old favorites from previous editions (some reimagined with new flavors and methods because life is all about learning as you go)—but it will also add hundreds of brand new recipes, and have color photos for the first time. Bittman’s wisdom and minimalist style are still fully present, and in addition to brushing up on basic techniques, you’ll find plenty of inspiration to start riffing on whatever it is you’re making.Buy Now

“From the Oven to the Table” by Diana Henry, $20.99 on Amazon

Amazon

Publish Date: October 1, 2019

Diana Henry is British food writing royalty and her cookbooks never disappoint—when it comes to the recipes or to the writing itself. A pleasure to read and a pleasure to use, this new title promises simple dishes that look after themselves, meaning one-pan and one-pot meals where all the ingredients roast or simmer away together while you tend to other things until it’s time to eat. In addition to easy dinner ideas for weeknights (like Baked Sausages, Apples, and Blackberries with Mustard and Maple Syrup, and Salmon Fillets with Miso, Shiitakes, and Bok Choy), there are also similarly casual feasts for friends and family. Chapters are divided by ingredients and occasions (one devoted entirely to chicken thighs, others to seasonal vegetables, one for grains, one for weekends and holidays), so plan on breaking this out often.Buy Now

“Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird” by Tyler Kord, $22.99 on Amazon

Amazon

Publish Date: October 8, 2019

Food52 is on a roll with their cookbooks, which span subjects from mighty salads to genius desserts. This latest one is devoted to chicken, that stalwart weekday dinner ingredient that can—if not treated well—be boring (at best) and downright inedible at worst. These recipes from chef Tyler Kord promise perfect chicken in over 60 forms, like Vietnamese Chicken Noodle Soup and Spicy Parmesan Chicken Potpie. There are tutorials on basic poultry techniques like spatchcocking (the best way to roast a bird) and making stock too, plus a Weeknight Chicken Dinner Matrix for when you just can’t decide what to make.Buy Now

“Milk Street: The New Rules: Recipes That Will Change the Way You Cook” by Christopher Kimball, $35 on Amazon

Amazon

Publish Date: October 15, 2019

After breaking up with America’s Test Kitchen, Christopher Kimball started Milk Street, which bears the motto: Change the way you cook. Through their blog, TV show, podcasts, and cookbooks, they’ve done a lot to inspire delicious meals that are both low-key and globally inflected; “Milk Street Tuesday Nights” won a 2019 James Beard Award and is already one of our weeknight favorites. So we’re really looking forward to “Milk Street: The New Rules” (not to mention the other new Milk Street cookbook coming out on October 1 that collects every single dish from the show). All 200 recipes in “The New Rules” (like Curry-Coconut Pot Roast and Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach) not only stand alone, but serve to illustrate one of 75 smart cooking rules and hacks that you’ll be able to apply when you want to improvise in the kitchen. In the manner of all the best cookbooks, the idea is not just to tell you what to cook, but teach you how to make meals your own.Buy Now

“The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners” by Serena Wolf, $26.99 on Amazon

Amazon

Publish Date: October 29, 2019

If you’re not familiar with “The Dude Diet,” the basic idea is turning hearty, usually pretty unhealthy grub like you might find at a sports bar into less diet-damaging iterations that you’ll still want to inhale—and making it all easy to turn out at home. This follow-up focuses on (mostly) cleaned-up dude-worthy dinners to feed family and friends, both on weeknights and on special occasions. These recipes promise you delicious, filling, and nutritious meals (think Chicken Parm Quinoa Bake, Chicago Dog Baked Potatoes, and The Great Salad Pizza), often in 30 minutes.Buy Now

“Half Baked Harvest: Super Simple” by Tieghan Gerard, $20.99 on Amazon

Amazon

Publish Date: October 29, 2019

If you follow Half Baked Harvest, you know this book will be full of stunning food photography and recipes that all have a little extra something-something. The emphasis here is on easy meals that you can either make ahead or just make quickly, which obviously makes them even more appealing. Good luck choosing which thing to recreate first (Spinach and Three Cheese Stuffed Shells, Falafel Lunch Bowls, Slow Roasted Moroccan Salmon, and Chocolate Peanut Butter Blondie Brownie Bars are but a few of the intriguing options).Buy Now

“Weeknight Baking: Recipes to Fit Your Schedule” by Michelle Lopez, $35 on Amazon

Amazon

Publish Date: October 29, 2019

Weeknight dinner doesn’t have to stand alone, and dessert doesn’t have to be reserved for special occasions. This weeknight baking book from another delightful blogger (Michelle Lopez of Hummingbird High), will show you how to pull off cookies, pies, cakes, and other sweet treats without spending hours in the kitchen. Some are simply quick to come together (like the Better-Than-Supernatural Fudge Brownies), and some are easy to break into shorter tasks over a few nights (like the Black-and-White Chocolate Chunk Shortbread Cookies), but they all use common ingredients or give you substitution options that you likely already have on hand. And there are vegan recipes too, like the Peanut Butter Pretzel Pie.Buy Now

“Lateral Cooking: One Dish Leads to Another” by Niki Segnit, $26.43 on Amazon

Amazon

Publish Date: November 5, 2019

Niki Segnit’s first book, “The Flavor Thesaurus,” is a great help when it comes to understanding the building blocks of taste—both what things like “grassy” or “floral” really mean, and how all those different kinds of flavors work together—but it’s also an absorbing read. “Lateral Cooking” is the same way, both a fascinating book to curl up with and a practical manual, with a focus on teaching rules, formulas, methods, and techniques, plus how to tweak them to achieve different results. Dishes morph into each other so you learn not only the recipe itself but how to transform it into a related thing (flatbread becomes crackers, soda bread, or scones, for instance). You’ll find soups, stews, sauces, and more—but you’ll also build a solid culinary foundation so you can do your own thing with confidence.Buy Now

“All About Dinner: Expert Advice for Everyday Meals” by Molly Stevens, $40 on Amazon

Amazon

Publish Date: November 5, 2019

Molly Stevens has made a career out of teaching people how to cook (and has published several previous cookbooks, including “All About Braising” and “All About Roasting”), but this book is all about what she cooks for herself and her family. Each recipe is easy and delicious (look for Butter-Poached Shrimp with Tomatoes and Garlic, Chipotle Pork Tacos, a Triple-Ginger Apple Crisp, and pastas, stews, and salads)—but they will also improve your general cooking skills and make you more outgoing and comfortable in the kitchen. After all, Stevens is a teacher.Buy Now

“The Joy of Cooking: 2019 Edition” by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott, $28 on Amazon

Amazon

Publish Date: November 12, 2019

Generations of cooks have relied on “The Joy of Cooking” and now it’s getting a revamp that’s been 10 years in the making (seriously, that’s how long John Becker and Megan Scott have spent testing and tweaking recipes, researching, and developing new ones). This 2019 edition promises to improve thousands of classic recipes while also reflecting a more modern array of ingredients (from amaranth to za’atar) and now-common techniques including sous vide and pressure cooking. New recipe offerings include Malaysian Beef Rendang, Smoked Pork Shoulder, and Seeded Olive Oil Granola. Plus, there are lots of vegetarian and vegan recipes (like Crispy Pan-Fried Tofu and Roasted Mushroom Burgers) and gluten-free versions of pizza dough and yeast breads—all perfected before they get to you, of course—so a whole new generation can make this their cooking, baking, and all-around kitchen bible to refer back to time and again.Buy Now

Check out our full list of the best cookbooks for fall 2019.

Which one are you most looking forward to? Let us know in the comments!

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The Taco Bell Graveyard: A Guide to Discontinued Menu Items

Taco Bell has discontinued menu items before, but this September, they’re getting rid of a whopping nine items at once, including the Double Decker Taco, Fiery Doritos Locos Tacos, Cool Ranch Tacos, and even standard chips and salsa! Ergo, it’s time to revisit the Taco Bell menu item graveyard and prepare to inter some more old friends.

With more than two billion customers annually at more than 7,000 restaurants around the world, nearly everyone has a favorite (or at least favored) item at Taco Bell—but what is a taco lover to do when their go-to item gets discontinued? While their menu hasn’t had too many changes over the years, some of them have still caused waves.

And this latest announcement has certainly triggered fresh consternation; here’s the full list of items you should go enjoy before they perish on September 12:

• Beefy Mini Quesadilla
• Chipotle Chicken Loaded Griller
• Chips & Salsa
• Cool Ranch Tacos
• Double Decker Taco
• Double Tostada
• Fiery Doritos Locos Tacos
• Power Menu Burrito
• XXL Grilled Stuft Burrito

Former Taco Bell employee Shaun Quinn describes the process as a cycle. “It’s the circle of life. The popular items stay around and the underperforming items get retired,” said Quinn, who worked at the restaurant as shift lead throughout high school and college. (Some sources think this latest purge could be in preparation for adding new meatless items to the menu…and the recent popularity of the Impossible Whopper and KFC Beyond Meat chicken would seem to lend credence to that theory.)

Whatever the reason for their removal, despite many of these items’ ends definitely being for the best, a few of them to get the axe—now and in the past—were considered beloved favorites. In this list, we’re going to reminisce (and cringe) over those nixed and soon-to-be-nixed items—exploring and discussing the good, the bad, and the beefy.

Double Decker Taco

Taco Bell

This is, as Taco Bell puts it, “like the bunk bed of tacos.” If we were to go with a bedding analogy, we would liken it to a pillow-top mattress instead: the firm foundation of crispy taco shell holding the all-important stuffing (ground beef, cheese, and lettuce), with the plush outer layer (i.e., the memory foam equivalent) providing delightful comfort, in the form of a warm, soft tortilla welded to the structurally important taco shell with melted cheese and mashed beans. A dream, in short. But this one is being carted off to the virtual dump all too soon and will be but a distant memory (luckily, it’s easy to recreate at home).

Nacho Crunch Grilled Stuft Burrito

Taco Bell

Taco Bell’s limited-run Nacho Crunch Grilled Stuft Burrito was introduced in 2005 and lasted only a year. It consisted of two portions of beef or chicken, nacho cheese, beans, green onions, tomatoes, sour cream, and crunchy red tortilla chip strips. If you’re like me, you don’t remember the burrito itself, but instead recall this hilarious advertisement for the item starring Dave the “fun guy.”

Nacho Fries

Taco Bell

Only just introduced in January 2018, Taco Bell’s Nacho Fries with their zesty seasoning and cup of warm nacho cheese goo for dipping were taken away all too quickly—but, in a move very much modeled on the McRib, they returned this past January. Then they were gone again, then came back in June—and (shocker) were whisked away once more. The cycle shall certainly repeat, but only time will tell exactly when.

Verde Sauce

Reddit

Perhaps one of the most controversial Taco Bell cancellations was Verde Sauce. Its delicious absence remains a touchy subject to many people and even Taco Bell has admitted to missing it. “It honestly surprised me when Verde Sauce was removed from the menu,” Quinn said. “It wasn’t the most popular, but it definitely had a following.” The sauce was pulled from the menu in 2016, but actually remains available for purchase on Amazon and at Walmart. For some, it must lack authenticity (or at least novelty), as individual packets of the sauce still run for $15 to $20 online.

Bell Beefer

Taco Bell

The beloved Bell Beefer was available for about two decades into the mid-’90s. Often regarded as Taco Bell’s effort to break into the hamburger chain market, the sandwich was essentially just a sloppy Joe covered in taco toppings. Served on a bun, the Bell Beefer boasted taco meat, lettuce, diced onions, and Taco Bell’s mild sauce. A “Supreme” version of the burger was also available, adding diced tomatoes and their three-cheese blend. Despite the item’s popularity decreasing in the ‘80s, the Bell Beefer still has a fanbase requesting its return—however, Quinn believes it doesn’t belong on the menu. “It just seems wrong,” he said.

Doritos Locos Tacos & Cool Ranch Tacos

Taco Bell

Another of the new batch of casualties are the Fiery Doritos Locos Tacos and the Cool Ranch Doritos Tacos and…um…we’re sorry…we don’t even know what to say about this. We were already bummed out by the Double Decker’s demise, and having to work through this at the same time is a bit much. At least it might still be possible to request a Double Decker on the DL, secret menu style, but once the Doritos shells are gone, they’re gone (…unless they also come back à la the McRib at some point; fingers crossed).

Fully Loaded Nachos

Taco Bell

Many of you probably remember the Fully Loaded Nachos, which was around in 2008 and 2009. Served in a tortilla-chip bowl, this “Fully Loaded” item was known for its large servings. “These were huge,” Quinn said. “I think people often bought them for their value in that respect.” Extra chips, double ground beef, salsa, guacamole, sour cream, red tortilla chip strips, refried beans, their three-cheese blend, and Taco Bell’s nacho cheese sauce were all piled on top on one another for this hearty snack—complete with a chip bowl at the bottom that effectively caught and collected all of the delicious nacho debris.

Black Jack Taco

Taco Bell

This discontinued taco was available briefly in 2009 as a Halloween promotion. Aptly named for its black shell, the Black Jack Taco quickly made headlines for its color qualities not at the table, but on the toilet. Let’s just say the if this taco was a combo, it would be a number two. Other than its color, this beef taco was pretty basic, with just lettuce, Baja sauce, and Taco Bell’s famous three-cheese blend.

Cinnamon Crispas

Taco Bell/Chowhound

Those who have been loyal to Taco Bell for more than three decades might remember the item that preceded Cinnamon Twists—none other than Cinnamon Crispas. Consisting of lightly fried tortilla with a heavy dusting of cinnamon and sugar, Crispas cost only 39 cents. Despite their removal from the menu in the late ‘80s, the sweet snack was popular enough that many cooks have posted their own recipes for it online.

Caramel Apple Empanadas

Taco Bell

While these were a much newer item (debuting in 2004), they were great. They were like the McDonald’s apple pies but way better—with the addition of caramel in the filling, there was never any contest between the two desserts. But Taco Bell’s apple offering shuffled off this mortal menu coil just this past August. According to the company, “Even the sweetest things in life don’t last forever.” Too true, Taco Bell. Too true. At least we still have cinnamon twists.

Volcano Taco and Lava Sauce

Taco Bell

Similar to the Black Jack Taco, the Volcano Taco is often remembered for its unique color—bright red. The taco was complete with ground beef, lettuce and lava sauce—a controversial taco bell item with notoriety for its ability to cause indigestion. The Volcano Taco was marketed as Taco Bell’s spiciest taco ever, with help from its destructive sauce. “They were spicy,” Quinn said. “But that did not stop people from ordering them.” The sauce was discontinued in 2013, but brought back two years later due to popular demand on social media. In 2016, it was removed from the menu for a second time and hasn’t re-appeared, despite some outrage.

Enchirito

Taco Bell

The retired Enchirito is still so popular, it has an up-to-date Wikipedia page. This borderline Frankensteinian hybrid of an enchilada and a burrito was initially introduced in the late ‘60s and was massively popular into the ‘70s and ‘80s. The product, consisting of a tortilla filled with ground beef, onions, and pinto beans; then, smothered with red sauce and cheese; and finally, topped with four or five sliced olives. It was discontinued in 1993, but many of you might remember its return to the menu in 2000—sans the olives and in a different container. It remained a menu staple until the Taco Bell released the Smothered Burrito in 2013, returning the Enchirito to the menu graveyard for good—supposedly. “The Enchirito was one of my favorite items,” Quinn said. “It’s probably for the best that I can’t order those anymore.”

Seafood Salad

Seafood Salad was Taco Bell’s disconcerting attempt to combat other fast food restaurants’ Lent-friendly options like the Filet-O-Fish. This cringy commercial from the product’s marketing campaign’s 1986 launch gives an idea of the picture they were trying to paint. Served in a tortilla bowl, the salad was topped with shredded cheese, tomatoes, olives, shrimp, whitefish, and snow crab. “I love the smell of Taco Bell, even now after working there,” Quinn said. “That being said, I don’t like the idea of that smell combined with the smell of cooked fish. I’m glad I wasn’t around to serve these up.” Understandably, the product was met with a sense of incredulousness from customers and flopped quickly.

The Sizzlin’ Bacon Menu

Taco Bell

In 1995, Taco Bell found itself in the middle of bacon craze—a fad that burger chains could work with easily. As a response, they launched three new bacon-based menu items as a part of their new, competitive Sizzlin’ Bacon Menu. The items, complete with traditional Taco Bell staples combined with bacon and ranch, were the Bacon Cheeseburger Burrito for $1.79, the B.L.T. Soft Taco for 79 cents, and the Chicken Club Burrito for $1.99, respectively. However, customers quickly began to complain of both undercooked and overcooked bacon, and questioned the role of ranch in a taco. Unsurprisingly, all of the products failed in the early 2000s.

Related Reading: The Best Way to Cook Bacon Is Also the Easiest

No matter your background or preferences, nearly everyone has found themselves in a Taco Bell at one point. While some of us proudly have the app on our smartphone, others shamefully slip through the drive-through for an indulgent late-night snack. No matter how you want to spin it, one thing is for sure—its menu may change, but Taco Bell isn’t going anywhere. According to Quinn, even years in the Taco Bell kitchen hasn’t deterred his occasional cravings.

“I worked there for a long time and I still want their food sometimes. Not many fast food employees can say that about where they worked,” Quinn said. “It definitely has a role in American culture and a very devoted fanbase—but I think it’s well-deserved.”

For now, just be sure to enjoy your favorite items while they last because you never know when they might disappear forever. If you don’t believe me, just read this petition shamelessly begging for the return of the Verde Sauce.

This post was written by Laura Aebi on June 20, 2018 and was updated by Jen Wheeler with additional links, text, and images.

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Skirt Steak with Avocado Chimichurri

Add a little Argentinian flair to pan-seared skirt steak with a simple avocado chimichurri sauce. The lean and beefy cut cooks in just minutes in a sizzling hot skillet. It’s a quick dinner that will take your taste buds on a South American adventure!

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How to Cook Skirt Steak

Skirt steak is a meat lover’s dream! This thin, quick-cooking cut is loaded with beefy flavor and stays tender and juicy after briefly searing in a hot pan. Learn how to cook skirt steak with finesse with these simple tips.

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