Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Sunday, September 1, 2019
The Best New Cookbooks for Fall 2019
Looking for the best new cookbooks coming out this fall? We picked the ones we’re most excited about, from updates to long-time classics (woo-hoo, 2019 “Joy of Cooking”) to brand new titles from Alison Roman, Christopher Kimball, great British baker Kim-Joy, and many more.
Whether you’re seeking a soon-to-be old faithful cooking companion destined for stains, wrinkles, and a permanent place on your kitchen shelf or you tend to do more eating with your eyes and are likelier to keep your favorites on your bedside table, there are lots of delicious new cookbooks coming out to tempt you this fall.
The Best New Cookbooks In Every Category
To make it easier to find the ones you’ll be most excited about, we’ve divided our big list of best new cookbooks into the below categories, with a couple highlights from each one on this page—but you can click the link in each section to see all the titles in that group (the in-depth lists will be rolling out all this week, so keep checking back for more details).
Hop to your favorite category below, or jump straight to a list of every title in order of release, for an at-a-glance look at what’s coming out each month:
- For Serious Chefs & Restaurant Recipes
- Healthy Eating Helpers
- Weeknight Winners
- International Eating
- Regional & Cultural Traditions
- Baking Books
- From Our Favorite Food Bloggers
- Celebrity Chefs (Or: As Seen on TV)
- Party Time
- Just for Fun
- The Full Fall Cookbook List
For Serious Chefs & Restaurant Recipes
If you want to cook like a chef, these are some of your best bets.
“Sous Vide: Better Home Cooking” by Hugh Acheson, $24.50 on Amazon
Amazon
Publish Date: October 15, 2019
Sous vide was once strictly in the realm of professional kitchens but has become more and more common among home cooks. If you’ve been meaning to try it, this book is the perfect place to finally start.Buy Now
“Felidia: Recipes from My Flagship Restaurant” by Lidia Bastianich, $35 on Amazon
Amazon
Publish Date: October 29, 2019
Italian cuisine queen Lidia Bastianich is bringing the recipes from her long-lived NYC trattoria to the masses with this cookbook. We’ll definitely be making the Short Ribs Braised in Barolo and the Warm Nutella Flan this fall.Buy Now
Other books we’re buying: a DIY bible that teaches you to pickle, proof, and preserve, among many other things; a from-scratch pasta making manual; and a book for lovers of butchers and beasts.
See the full list of best cheffy cookbooks for fall—coming soon!
Healthy Eating Helpers
Vegan, vegetarian, keto, Whole30, gluten-free—what were once niche cookbooks are now mainstream, and we couldn’t be happier. Even if you don’t follow any specific diet, with the right cookbook (hint: any of the below fit the bill), you can add plenty of new healthy and delicious recipes to your repertoire.
“Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor” by Raquel Pelzel, $19.95 on Amazon
Amazon
Publish Date: September 3, 2019
This collection of super satisfying vegetarian recipes are built around the most umami-rich ingredients (mushrooms, cheese, caramelized onions…) so every meatless bite is bursting with savory flavor—sometimes in surprising ways.Buy Now
“Whole Food Cooking Every Day: Transform the Way You Eat” by Amy Chaplin, $28 on Amazon
Amazon
Publish Date: September 17, 2019
Whole foods (not to be confused with Whole Foods) are essentially just ingredients in their natural form, or as close to it as possible. This cookbook highlights them in master recipes that can then be transformed into multiple satisfying meals throughout the week so it’s actually easy to stick to your best intentions (without sacrificing any flavor).Buy Now
“Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood” by Aran Goyoaga, $24.50 on Amazon
Amazon
Publish Date: September 24, 2019
This book features fantastic gluten-free baked goods like sourdough bread and apple tarte tatin, as well as naturally gluten-free dishes for every meal of the day (we predict braised chicken with apples and cider will be in rotation all fall, maybe with a side of Goyoaga’s gluten-free biscuits with caramelized onion and fennel).Buy Now
Some of the other healthy titles we’re hungry for include a gorgeously illustrated vegetarian cookbook inspired by the author’s Mediterranean travels; a Whole30 cookbook for crowds; a collection of keto recipes from a favorite blogger; and a new vegan cookbook from one of the OG vegan cookbook authors.
See the full list of best healthy cookbooks for fall—coming soon!
Weeknight Winners
This is the biggest category of contenders for our precious shelf space, but we don’t know if we can pare it down. Maybe we’ll just buy a new bookcase.
“Canal House: Cook Something (Recipes to Rely On)” by Christopher Hirsheimer & Melissa Hamilton, $34.38 on Amazon
Amazon
Publish Date: September 10, 2019
This cookbook appeals to everyone, from beginning cooks to jaded vets in need of a little inspiration. It includes 300 basic (but brilliant) recipes that become building blocks for satisfying, simple meals you’ll make again and again, with the added help of step-by-step photographs. Whether you’re looking for something to do with a can of tuna or want to make a souffle from scratch, you’re covered.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
There are 200 recipes in this book and each of them illustrates one of 75 smart cooking rules and hacks that you’ll be able to use to inform your own dishes when you want to improvise. But we bet it’ll be hard to pass up the actual example recipes like charred broccoli with toasted sesame sauce (which shows you can combat bitterness by charring) and curry-coconut pot roast (which illustrates how less liquid equals more flavor) even the tenth time around.Buy Now
“Lateral Cooking: One Dish Leads to Another” by Niki Segnit, $26.43 on Amazon
Amazon
Publish Date: November 5, 2019
This book shares the same spirit of learning rules and formulas in order to branch out and make your own meals—but there are indeed recipes here too; in fact, with simple tweaks, one morphs into another (flatbread becomes crackers or scones with only minor changes, for instance). It’s a natural companion to Segnit’s previous book, “The Flavor Thesaurus,” and a solid foundation for anyone to stand on in the kitchen.Buy Now
Other books we’re eyeing include one all about lasagna; a revised and updated Mark Bittman classic; a Food52 chicken cookbook that makes the original white meat exciting again; an oven-to-table tome from Diana Henry; dude-driven dinner ideas that are indulgent but still (mostly) healthy; a new Molly Stevens offering; and a new “Joy of Cooking” (…so maybe we’ll get two new bookcases).
See the full list of best weeknight cookbooks for fall—coming soon!
International Eating
We love globetrotting, even if it’s only in our own kitchens.
“Sababa” by Adeena Sussman, $24.50 on Amazon
Amazon
Publish Date: September 3, 2019
Adeena Sussman has co-authored almost a dozen cookbooks (including both of Chrissy Teigen’s “Cravings” books), but this one is all her—and all about the way she cooks and eats in her home base of Tel Aviv. The title translates to “everything is awesome,” and it’s accurate, at least when it comes to these recipes (like Freekeh and Roasted Grape Salad and a Tahini Caramel Tart).Buy Now
“Cook Like a Local: Flavors That Can Change How You Cook and See the World” by Chris Shepherd and Kaitlyn Goalan, $24.50 on Amazon
Amazon
Publish Date: September 3, 2019
This is a Houston-centric cookbook, so what’s it doing in the international category? Well, the city is home to a diverse group of immigrant chefs and cooks, and fellow local chef Chris Shepherd draws on their international knowledge for recipes that celebrate the flavors of their countries of origin, including Vietnam, Korea, and India, while not being entirely bound to tradition (see: braised goat with Korean rice dumplings, and fried vegetables with caramelized fish sauce). The idea is to broaden your horizons and enfold the flavors of other countries into your own cooking every day.Buy Now
“Oaxaca: Home Cooking from the Heart of Mexico” by Bricia Lopez with Javier Cabral, $36 on Amazon
Amazon
Publish Date: October 22, 2019
This book comes from the family behind the beloved (and James Beard Award winning) Guelaguetza, turning out incredible Oaxacan food for more than 25 years in L.A. Their cookbook will transport you—to the restaurant, to the heart of Mexico—through the authentic and delicious recipes, including several moles.Buy Now
Other international options on our kitchen itinerary: a couple Japanese cookbooks from two very different perspectives; an update to a classic Sichuan treasury; a Korean cooking bible; two more Israeli picks, including an Ottolenghi box set; and an alpine cookbook perfect for the coming cooler months.
See the full list of best international cookbooks for fall—coming soon!
Regional & Cultural Traditions
There’s definitely overlap between this and the above category, but these picks include narrower focuses on American regional traditions and a couple cookbooks centered on particularly culturally resonant cuisines.
“The Jewish Cookbook” by Leah Koenig, $36.13 on Amazon
Amazon
Publish Date: September 11, 2019
Jewish food encompasses a vast range of global ingredients and traditions that have spread far beyond their places of origin. This cookbook collects an astonishing amount of them, from historic Sephardic and Ashkenazi holiday recipes to modern interpretations of Jewish classics by chefs like Yotam Ottolenghi and Michael Solomonov.Buy Now
“South: Essential Recipes and New Explorations” by Sean Brock, $28 on Amazon
Amazon
Publish Date: October 15, 2019
Sean Brock has become pretty much synonymous with southern food, and this book covers all the key elements of the cuisine, including regional ingredients, recipes (that—fair warning—are not always quite as simple as they sound), and traditional techniques like hearth cooking and caring for your precious cast iron cookware.Buy Now
“Jubilee: Recipes from Two Centuries of African-American Cooking” by Toni Tipton-Martin, $31.50 on Amazon
Amazon
Publish Date: November 5, 2019
Soul food is only one facet of traditional African-American cooking. This book, a follow-up to “The Jemima Code,” draws on three centuries’ worth of black-authored cookbooks to prove that point, and explores how so much of contemporary American cuisine owes a legacy to African-American chefs and cooks through generations—with plenty of delectable recipes to try in your own kitchen, of course. Like all the best cookbooks, though, this one will feed a lot more than just your stomach.Buy Now
We’re also looking at a few more southern specials including a coastal south cookbook and an update of a 1980s Appalachian cookbook, plus a Brooklyn-centric Italian-American treatise.
See the full list of best regional and cultural cookbooks for fall—coming soon!
Baking Books
From guides on homemade bread and homey weeknight treats to holiday cake and cookie manuals, these are the baking books we can’t wait to get our (floury, buttery) hands on this season.
“Tartine: A Classic Revisited” by Elisabeth M. Prueitt and Chad Robertson, $31.50 on Amazon
Amazon
Publish Date: October 10, 2019
This revised edition of the beloved baking bible is basically a brand new book, with 55 updated recipes you may already know and love (but better), plus 68 totally new ones, including gluten-free options and the sought-after recipe for the bakery’s lauded morning bun. As you can tell, the photographs are stunning too.Buy Now
“Poilâne: The Secrets of the World-Famous Bread Bakery” by Apollonia Poilâne, $30.60 on Amazon
Amazon
Publish Date: October 29, 2019
Famed French bakery Poilâne unveils their secrets for their artisan bread in this new book (as well as what to do with it besides just eating with butter). If you’re new to baking, you might be intimidated, but the book patiently walks you through everything, while also encouraging you to trust your senses and take your own notes.Buy Now
“Pastry Love: A Baker’s Journal of Favorite Recipes” by Joanne Chang, $28 on Amazon
Amazon
Publish Date: November 5, 2019
Professional baker Joanne Chang shares great lessons on foundational techniques and recipes, plus 125 drool-worthy desserts in this book, including bakery case ready Passion Fruit Crepe Cake with lots of delicate layers, and more casual sweets like Strawberry Slab Pie and Mocha Chip Cookies. You’re gonna want to eat them all.Buy Now
We’re also making room for a new America’s Test Kitchen offering that promises perfect pies and tarts (and yes, it’ll be out in time for Thanksgiving); some down-home baking books, one with an emphasis on easy weeknight treats (because desserts aren’t just for special occasions); plus two new books for fans of “The Great British Baking Show” (i.e., us)!
See the full list of best baking cookbooks for fall—coming soon!
From Our Favorite Food Bloggers
Some of our favorite food bloggers are coming out with cookbooks this fall too, and we want every single one of them.
“The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors” by Mandy Lee, $31.50 on Amazon
Amazon
Publish Date: October 15, 2019
If you’re familiar with the blog Lady & Pups, you’ll know to expect both eye-popping photography and fantastically engaging words and stories from this book—and, yes, lots of recipes you’ll want to make immediately (Poached Eggs with Miso Burnt Butter Hollandaise, for instance, and Buffalo Chicken Ramen too).Buy Now
“Lush: A Season-by-Season Celebration of Craft Beer and Produce” by Jacquelyn Dodd, $30 on Amazon
Amazon
Publish Date: October 15, 2019
The Beeroness is seriously passionate about good beer, and using it in both sweet and savory recipes. She’s already written a couple cookbooks (the party-ready “Craft Beer Bites” and her “Craft Beer Cookbook” debut), but this one emphasizes seasonality, both in the food and in the beer itself (which also ends up in the food, of course).Buy Now
“Half Baked Harvest: Super Simple” by Tieghan Gerard, $20.99 on Amazon
Amazon
Publish Date: October 29, 2019
There is nothing on the Half Baked Harvest blog that isn’t flat-out jaw-dropping—first the photos grab you, then you read the recipe (like Slow Roasted Moroccan Salmon, Spinach and Artichoke Mac and Cheese, or Cardamom Apple Fritters) and inevitably add it to your list. This second book to spring from the blog has an emphasis on easy meals that you can either make ahead or just make quickly—as if we needed any more enticement to pick it up.Buy Now
Also on our radar: new books from Two Peas & Their Pod; Wholesome Yum; Gemma’s Bigger, Bolder Baking (get her tips for perfect fudgy brownies while you wait); and Hummingbird High.
See the full list of best food blogger cookbooks for fall—coming soon!
As Seen on TV
There’s a whole new crop of cookbooks from celebrity chefs and TV personalities coming too.
“Rachael Ray 50: Memories and Meals from a Sweet and Savory Life” by Rachael Ray, $28.80 on Amazon
Amazon
Publish Date: October 15, 2019
Rachael Ray is celebrating her first 50 years with this (her 26th cookbook!), which she describes as “kind of a scrapbook of my whole life.” It includes essays that serve as “snapshots” of her life so far, plus 125 recipes of the kind that she likes to cook at home—and you will too.Buy Now
Also sure to find an audience: new books from Martha Stewart, The Pioneer Woman, Bobby Flay, Gordon Ramsey, and Antoni Porowski (of “Queer Eye” fame).
See the full list of best celebrity chef cookbooks for fall—coming soon!
Party Time
When you’re having people over, these books are bound to help.
“Cooking for Good Times: Super Delicious, Super Simple” by Paul Kahan with Rachel Holtzman, $35 on Amazon
Amazon
Publish Date: October 15, 2019
Paul Kahan is a lauded Chicago chef, but he also loves hosting parties at home, and this is his playbook for pulling off relaxed yet generous get-togethers without stressing yourself out. Roasts, braises, root vegetables, grain salads, and simple desserts all show up, and they all look great.Buy Now
“Nothing Fancy: Unfussy Food for Having People Over” by Alison Roman, $29.25 on Amazon
Amazon
Publish Date: October 22, 2019
This has to be one of the most anticipated cookbooks of the year—Alison Roman’s “Dining In” (from 2017) is a modern day classic, and her new work is sure to join it on scores of “best” lists soon enough. It focuses on having people over for dinners that are the opposite of fussy, but are still festive (just witness the DIY martini bar guide within its pages for proof).Buy Now
We’re also looking forward to a book dedicated to super stylish Disney themed parties that are definitely not just for kids; a freewheeling-fun holiday entertaining guide that includes party ideas for every month of the year; and a celeb-curated potluck cookbook from Questlove.
See the full list of best entertaining cookbooks for fall—coming soon!
Just for Fun
Okay, not just for fun—these all have some seriously great-looking recipes—but they may not be the books you grab on a weekly basis when it’s time to whip up dinner. They’re definitely worth putting on your holiday gift list, though…
“The Official Downton Abbey Cookbook” by Annie Gray, $24.50 on Amazon
Amazon
Publish Date: September 17, 2019
A must-have for fans of “Downton Abbey,” this lavishly photographed book is faithful to both the show and the period cuisine it depicted, and includes recipes for all occasions (including a Downton Abbey dinner party for those who want to get fancy). Preview a couple recipes from the book to whet your appetite: Kedgeree and Raspberry Fool Meringues.Buy Now
“Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows” by Andrew Rea, $21 on Amazon
Amazon
Publish Date: October 22, 2019
You may already know the cooking series of the same name, but if not, “Binging with Babish” is dedicated to creating food inspired by what people are eating in movies and TV shows (think “Seinfeld” babka and orange mocha frappuccinos from “Zoolander”). It’s fun for sure, but it’s actually also full of solid recipes to make for breakfast, lunch, dinner, and dessert.Buy Now
“Star Wars: Galaxy’s Edge: The Official Black Spire Outpost Cookbook” by Chelsea Monroe-Cassel and Marc Sumerak, $31.50 on Amazon
Amazon
Publish Date: November 5, 2019
The food at Star Wars: Galaxy’s Edge is designed to seem, well, out of this world. This cookbook includes recipes for park staples like Ronto Wraps as well as items not available at Disney, including Rey’s Bread. There better be a recipe for the infamous blue milk to wash it all down.Buy Now
And these are just the tip of the iceberg—prepare for several other movie and TV-inspired cookbooks (even one written around a video game), and a cookbook that presents its recipes almost entirely in photo format (as in, no written instructions at all save basic measurements, times, and temp).
See the full list of the most random, weird, and oddly delightful cookbooks for fall—coming soon!
The Full 2019 Fall Cookbook List
Here’s a master list of everything we’ve earmarked, in order of release date, so you can keep track of your must-read (and must-cook-from) books over the next few months.
Good look choosing which ones you want to buy fist—and finding shelf space for all of them!
September:
- “The Foxfire Book of Appalachian Cookery” by T. J. Smith (Sept. 2)
- “Umami Bomb: 75 (Mostly) Vegetarian Recipes That Explode with Flavor” by Raquel Pelzel (Sept. 3)
- “Sababa” by Adeena Sussman (Sept. 3)
- “Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile” by Kim-Joy (Sept. 3)
- “Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen” by Maria Lichty (Sept. 3)
- “Bigger, Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere” by Gemma Stafford (Sept. 3)
- “Cook Like a Local: Flavors That Can Change How You Cook and See the World” by Chris Shepherd and Kaitlyn Goalan (Sept. 3)
- “Antoni in the Kitchen” by Antoni Porowski and Mindy Fox (Sept. 9)
- “Canal House: Cook Something (Recipes to Rely On)” by Christopher Hirsheimer & Melissa Hamilton (Sept. 10)
- “Lasagna: A Baked Pasta Cookbook” by Anna Hezel (Sept. 10)
- “The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More” by America’s Test Kitchen (Sept. 10)
- “The Jewish Cookbook” by Leah Koenig (Sept. 11)
- “Whole Food Cooking Every Day: Transform the Way You Eat” by Amy Chaplin (Sept. 17)
- “Shuk: From Market to Table, the Heart of Israeli Home Cooking” by Einat Admony and Janna Gur (Sept. 17)
- “The Official Downton Abbey Cookbook” by Annie Gray (Sept. 17)
- “The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels” by Erin Gleeson (Sept. 17)
- “Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes” by Sarah Owens (Sept. 24)
- “Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood” by Aran Goyoaga (Sept. 24)
- “American Sfoglino: A Master Class in Handmade Pasta” by Evan Funke with Katie Parla (Sept. 24)
- “The Gaijin Cookbook” by Ivan Orkin and Chris Ying (Sept. 24)
October:
- “How to Cook Everything (Completely Revised 20th Anniversary Edition)” by Mark Bittman (Oct. 1)
- “Tartine: A Classic Revisited” by Elisabeth M. Prueitt and Chad Robertson (Oct. 1)
- “From the Oven to the Table” by Diana Henry (Oct. 1)
- “Butcher & Beast: Mastering the Art of Meat” by Angie Mar with Jamie Feldmar (Oct. 1)
- “Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird” by Tyler Kord (Oct. 8)
- “South: Essential Recipes and New Explorations” by Sean Brock (Oct. 15)
- “Rachael Ray 50: Memories and Meals from a Sweet and Savory Life” by Rachael Ray (Oct. 15)
- “The Food of Sichuan (2019 Revised Edition)” by Fuchsia Dunlop (Oct. 15)
- “Alpine Cooking: Recipes and Stories from Europe’s Grand Mountaintops” by Meredith Erickson (Oct. 15)
- “Cooking for Good Times: Super Delicious, Super Simple” by Paul Kahan with Rachel Holtzman (Oct. 15)
- “Mixtape Potluck: A Dinner Party for Friends, Their Recipes, and the Songs They Inspire” by Questlove (Oct. 15)
- “Sous Vide: Better Home Cooking” by Hugh Acheson (Oct. 15)
- “Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Sweet Treats to the Next Level” by Editors of Martha Stewart Living (Oct. 15)
- “The Whole30 Friends & Family: 150 Recipes for Every Social Occasion” by Melissa Hartwig Urban (Oct. 15)
- “The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors” by Mandy Lee (Oct. 15)
- “Milk Street: The New Rules: Recipes That Will Change the Way You Cook” by Christopher Kimball (Oct. 15)
- “Lush: A Season-by-Season Celebration of Craft Beer and Produce” by Jacquelyn Dodd (Oct. 15)
- “Nothing Fancy: Unfussy Food for Having People Over” by Alison Roman (Oct. 22)
- “Midwest Made: Big, Bold Baking from the Heartland” by Shauna Sever (Oct. 22)
- “Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows” by Andrew Rea (Oct. 22)
- “The Pioneer Woman Cooks: The New Frontier” by Ree Drummond (Oct. 22)
- “The Wholesome Yum Easy Keto Cookbook: 100 Simple Low Carb Recipes” by Maya Krampf (Oct. 22)
- “Oaxaca: Home Cooking from the Heart of Mexico” by Bricia Lopez with Javier Cabral (Oct. 22)
- “My Drunk Kitchen Holidays! How to Savor and Celebrate the Year: A Cookbook” by Hannah Hart (Oct. 22)
- “Poilâne: The Secrets of the World-Famous Bread Bakery” by Apollonia Poilâne (Oct. 29)
- “Half Baked Harvest: Super Simple” by Tieghan Gerard (Oct. 29)
- “Maangchi’s Big Book of Korean Cooking” by Maangchi with Martha Rose Shulman (Oct. 29)
- “The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners” by Serena Wolf (Oct. 29)
- “Felidia: Recipes from My Flagship Restaurant” by Lidia Bastianich (Oct. 29)
- “I Can Cook Vegan” by Isa Chandra Moskowitz (Oct. 29)
- “Weeknight Baking: Recipes to Fit Your Schedule” by Michelle Lopez (Oct. 29)
- “The Great British Baking Show: The Big Book of Amazing Cakes” (Oct. 29)
November:
- “Lateral Cooking: One Dish Leads to Another” by Niki Segnit (Nov. 5)
- “Pastry Love: A Baker’s Journal of Favorite Recipes” by Joanne Chang (Nov. 5)
- “Jubilee: Recipes from Two Centuries of African-American Cooking” by Toni Tipton-Martin (Nov. 5)
- “Star Wars: Galaxy’s Edge: The Official Black Spire Outpost Cookbook” by Chelsea Monroe-Cassel and Marc Sumerak (Nov. 5)
- “All About Dinner: Expert Advice for Everyday Meals” by Molly Stevens (Nov. 5)
- “Essential Ottolenghi: Plenty More and Ottolenghi Simple” by Yotam Ottolenghi (Nov. 5)
- “The Joy of Cooking: 2019 Edition” by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott (Nov. 12)
- “Japanese Home Cooking: Simple Meals, Authentic Flavors” by Sonoko Sakai (Nov. 19)
- “Look Cook Eat: 200 Recipes Without Words” (Nov. 26)
Which fall cookbook are you most excited to get your hands on? Let us know in the comments!
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Easy Breakfast Casserole
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3 Party Salsas in 30 Minutes
Is your Labor Day spread missing something? It might be as simple as adding chips and salsa—but not the watery, bland jarred stuff. A quick trip to the store and 30 minutes in the kitchen are all it takes to make these three easy salsa recipes fit for any party: avocado pico de gallo, mango salsa, and tomatillo guacamole. They’re great as appetizers and condiments for the main course.
I’m not a multitasker. Ordinarily, I never attempt more than two recipes at a time (structure and planning just aren’t my strong suits). I spent 2013 cooking my way through most of Jamie Oliver’s “30-Minute Meals”—almost all of them took me 1 1/2 hours. The only exception to my two-recipe rule is salsas. I have three go-to salsa recipes, all different: avocado pico de gallo, mango salsa, and tomatillo guacamole. I make all three at the same time, production-line style—it’s as organized as I ever get in the kitchen. Friends now expect my salsa trio to show up at just about every event. Everybody has favorites.
I cut down on the chiles once, thinking people would be happier with less heat. A friend’s girlfriend had heard about my salsas. She came up to me during the party.
“Your salsa is too mild.”
“Yeah, I thought more people would be into it that way.”
She told me to always make things the way I like, and to hell with what people think. I listened to her advice, which is a roundabout way of explaining that these recipes are hot. Cut down on the serrano peppers if you like milder salsas.
Related Reading: You’ll Put This Carrot-Ginger Hot Sauce on Everything
Here are the ingredients you’ll need to make all three salsas:
- 2 pounds tomatillos
- 2 extra-large mangoes
- 10 serrano peppers
- 1 pound tomatoes
- 1 bunch cilantro
- 1 large white or yellow onion
- 3 avocados
- 3 medium limes, plus 1 more to taste
- 1 tablespoon kosher salt, plus more to taste
This yields about 3 cups each, or about 9 cups total salsa—perfect for a party. Once you have all your ingredients, follow these step-by-step photo instructions on first doing the batch prep, then making all three individual salsas. Ready? Go! See you with the chips in 30.
You can also jump right to each recipe if you want to play favorites.
Avocado Pico de Gallo Salsa
Chowhound
Your classic fresh tomato onion salsa with creamy avocado turning it into something special. Scoop it up with tortillas or spoon it on tacos. Get our Avocado Pico de Gallo Salsa recipe.
Tomatillo Guacamole Salsa
Chowhound
This is a blended salsa that works equally well as a dip and a burger condiment. If you don’t want to broil the tomatillos and the grill’s already going, char them on the grate instead (just make sure it’s oiled so they don’t stick). Get our Tomatillo Guacamole Salsa recipe.
Spicy Mango Salsa
Chowhound
Sweet and spicy, this juicy mango salsa is a star any way you use it, but it is especially good on salmon burgers (or grilled fish in general). Get our Spicy Mango Salsa recipe.
This post was originally published on March 20, 2014. It has been updated with new formatting and additional images, links, and text.
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Spiral-Cut Your Hot Dog for Next-Level Grilling
Want to make the best hot dog ever? Spiral cut it and char it on the grill. Here’s how and why to do it.
We first declared spiral-cut hot dogs a summer sensation in 2015, but they’re anything but old hat. Spiral-cutting your grilled hot dogs isn’t just for show (though it is a fun trick)—it creates more surface area, which means more caramelization and more nooks and crannies for your toppings to nestle in. Plus, the dogs cook up perfectly straight and will actually fit fully in you bun, if not overhang it (so no sad spaces of all bread left at either end).
Daniel Holzman and Michael Chernow, co-owners of New York City’s The Meatball Shop, are the ones who taught us how to spice up summer with the spiral-cut hot dog move; check out their overview:
While you can get by with simple tools—barbecue skewer, sharp knife—there are also products on the market that aim to make it easier on the less dexterous:
Curl-a-Dog Spiral Hot Dog Slicer, $6.18 on Amazon
Place your dog in the case, press down, and voila—no knives required.
Top your hot dogs however you please, and by all means, move beyond simple mustard and onions; Michael takes The Meatball Shop’s signature pesto and pairs it with sliced tomatoes for an Italian-inspired version. “There’s nothing mundane about pesto,” Daniel explains. “It says, ‘I’m fancy.'” Although Daniel loves Michael’s pesto combination, he’s all about the Chicago dog-inspired pickle, red onion, hot sauce combo. We say, you really can’t go wrong, any way you (spiral) slice it.
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Related Reading: What’s Actually in Your Hot Dog? | The History of the Kosher Dog | How Nathan’s Hot Dogs Became Famous | How to Cook Hot Dogs in a Crock-Pot
Spiral Hot Dog Recipes
Check out some more spiral-cut hot dog recipes to make your summer even better, and some bonus recipes for homemade versions of all the classic toppings if you’re a traditionalist (and also a perfectionist).
1. Spiral-Cut Hot Dogs with Spicy Cherry Relish
Chowhound
Sauteed sweet cherries and spicy chile peppers meld with tangy balsamic vinegar for a fantastic topping that stays in place thanks to the helix shape of the spiral-cut dog. Grainy mustard pairs well with all of the above components. Get our Spiral-Cut Hot Dogs with Spicy Cherry Relish recipe.
2. Banh Mi Spiral-Cut Hot Dogs
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A garden of crisp pickled veggies, fresh cilantro, spicy Sriracha, and creamy mayo make for a flavor bomb of a banh mi-inspired hot dog. Get our Banh Mi Spiral-Cut Hot Dogs recipe.
3. Movie Theater Nachos Spiral-Cut Hot Dogs
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An easy nacho cheese sauce, crushed tortilla chips, and Quick-Pickled Jalapeños make for a mind-blowing, movie theater-influenced meal. Get our Movie Theater Nachos Spiral-Cut Hot Dogs recipe.
4. Spiral-Cut Bacon Dogs
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Bacon and cheddar blanket this relatively simple but deeply savory spiral-cut hot dog. Load it up with whatever else you like, from caramelized onions to spicy pickle relish. Get our Spiral-Cut Bacon Dogs recipe.
5. Garden Pesto Spiral-Cut Hot Dog
Chowhound
Give the spiral-cut wiener a touch of Italian-American flair with this creation by The Meatball Shop: basil and spinach pesto lavished on a grilled dog, with a fan of sweet, juicy tomato slices. Get the Garden Pesto Spiral-Cut Hot Dog recipe. (For their Chicago-style spiral dog, forget the pesto, place the grilled, spiral-cut hot dog in the toasted bun, add 1/4 large dill pickle, cut lengthwise, 1/4 diced red onion, and Tapatio hot sauce to taste.)
6. Hot Dog Buns
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What better way to cradle your superb spiral-cut hot dogs than in homemade hot dog buns? Milk, butter, and egg enrich this simple yeast dough, to yield soft, tender buns that manage to hold up to juiciness and all the condiments you want. Get our Hot Dog Buns recipe.
7. Spicy Yellow Mustard
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Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. Get our Spicy Yellow Mustard recipe. (If you like more rustic mustard, try our Beer and Caraway Seed Mustard recipe, or our Whole-Grain Dijon Mustard recipe.)
8. Curried Ketchup
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Should you put ketchup on a hot dog? Debatable. A touch of curry and some shallots bring just a hint of fancy to this one, so even catsup haters might be swayed. Get our Curried Ketchup recipe.
9. Basic Sauerkraut
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Sauerkraut is pleasantly crunchy and tangy, and the science-project aspect of fermenting it yourself is hard to resist. Use it to top the perfect hot dogs. Get our Basic Sauerkraut recipe.
10. Slow Cooker Spicy Relish
Chowhound
Sweet pickle relish has many fans, but those who think spice is nice should try making spicy slow cooker relish in their Crock-Pot. It’s just the thing for perking up a spiral dog. Get our Slow Cooker Spicy Relish recipe.
Related Reading: 15 Crock-Pot BBQ Sides You Can Make in Your Slow Cooker
11. Caramelized Onions
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Caramelized onions add a sweet and savory note to anything they top. Try them over grilled chicken, with blue cheese on your next grilled pizza, or on a spiral-cut dog. Get our Caramelized Onions recipe.
Since hot dogs pair so classically well with hamburgers, check out some non-traditional burger recipes to go along with these avant garde dogs, as well as 7 tips for perfectly juicy grilled burgers every time.
How do you like to dress your dogs? Let us know in the comments!
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7 Tips & Tricks for Juicy Grilled Burgers
No one wants to choke down a tough, crumbly, dry hamburger, so learn these 7 simple tricks for making a perfect, juicy grilled burger every time.
Summer is coming closer to its end and grilling season too, and with Labor Day on the horizon, that means plenty of burgers are coming off the coals this weekend. But how many of those will be overdone, leaden discs of sadness? Ensuring that warm summer nights bring tender, juicy burgers and not dry, dense hockey pucks has to do with both sourcing and technique. Chowhounds have shared a few simple tricks and tips over the years, starting with buying the right ground beef.
Some say you shouldn’t actually grill burgers (more on that below), but we say if you do, just do it right.
Here’s how to grill perfect burgers
Tip #1: Avoid extra-lean grinds. The higher the fat content, the moister the patty. A burger with beef that’s 80 percent lean (i.e., 20 percent fat) is luxurious and juicy, Brandon Nelson explains on Chowhound.
Chowhound’s Bull Market Burger
Related Reading: The Best Meat Delivery Services and Butcher Subscription Boxes
Tip #2: Minimal handling is just as important. Form the patties gently, compressing as little as possible (this applies even if you’re making a smash burger—more so, maybe, in that case). Just as overworking pastry and dough will make it tough, so will over-handling your meat. (While we’re on the subject of handling meat, proper food safety technique will also help prevent foodborne illness, the bane of any BBQ.)
Tip #3: Make an indentation in the middle of each patty. Just press your thumb (not too firmly) into the meat and the divot will prevent it from puffing up and will allow it to cook evenly, mike0989 says. This one is also endorsed by Jon Lemon, culinary director of Bareburger; see more BBQ tips and tricks from chefs.
Tip #4: Don’t press the patties with a spatula as they cook—that just forces out the juice. Your spatula is strictly for flipping, and only once.
Tip #5: Keep in mind there’s carryover cooking time, so pull the burgers off the grill just shy of your target doneness. They’ll be just right when they hit the table, cstr says. Conversely, pull them off when they already look perfect, and by the time they hit your bun, they’ll be overdone.
Chowhound
Tip #6: If you just can’t resist buying lean ground beef, try adding a bit of water to it, valerie says. A little extra moisture helps even well-done burgers stay juicy and tender, even if they’re made from 90 percent lean ground beef. Mix in 1/4 to 1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20.
Tip #7: Try stuffing it with cheese and adding fat via toppings. The classic Juicy Lucy is a great option for anyone who wants a really luxurious burger, since it’s full of molten cheese:
Chowhound’s Juicy Lucy Burger
Along those lines, adding fatty, moist condiments like aioli, bacon jam, ripe tomatoes, and sliced avocado will help boost your burger’s juicy factor (and flavor), but can’t totally save a bone-dry patty, so follow the tips above to ensure your burgers stay perfectly moist on the grill, and then go to town with the toppings. Check out 15 Non-Traditional Burger Recipes for Summer BBQs for ideas. Or you can take a cue (pun fully intended) from Gordon Ramsey and just grate butter straight into your burgers.
Plot twist: Should you be grilling burgers at all?
There are those (chefs included) who advocate against cooking burgers right on your grill grates, as you can lose a lot of the flavorful juices and fat—which sometimes also causes flare-ups that char your meat to a crisp (in a bad way). Many suggest placing a cast iron griddle on your grill for cooking burgers to get a perfectly seared crust and juicy interior, and maybe still a lick or two of smoke.
Lodge Cast Iron Reversible Grill/Griddle, $29.97 on Amazon
You can use this on your stovetop or on your grill for burgers seared over super-high heat.
Read More: The Ultimate Guide to Grilling & BBQ
How do you like to cook your burgers, and what are your secrets for perfect results? Let us know in the comments!
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