Six Season of Pasta: A New Way with Everyone’s Favorite Food

by Joshua McFadden

In this follow-up to his acclaimed Six Seasons: A New Way with Vegetables, McFadden offers over 125 recipes that celebrate pasta through the lens of seasonal eating. The book is divided into six distinct sections: Spring, Early Summer, Midsummer, Late Summer, Fall, and Winter. Each chapter highlights the best of the season’s bounty, pairing it with pasta shapes and sauces that enhance texture and flavor. Think artichokes with chicken and lemon ricotta in spring, mushrooms baked mushrooms and chicken ragu Bianco “potpie” in fall, and roasted winter squash with nut ragu in winter.

Also in our collection: Six Seasons: A New Way with Vegetables, Grains for Every Season: Rethinking our Way with Grains

Cooking Fast and Slow: Easy, Comforting, (Mostly) Plant-Based Recipes for Busy People -

by Natalie Rudin

Natalia Rudin’s food, mostly plant-based, focuses on ease and comfort while packing in plenty of nutrition. Recipes are thoughtfully organized by how much time you can expect to spend cooking, grouped into categories like 15 minutes or less, 30 minutes or less, 1 hour or less, and 1 hour or more, making it simple to match meals to your schedule. Beyond these time-based sections, the book also offers dedicated chapters for meal prep, breakfasts, dips and sides, sauces, and desserts, ensuring there's something nourishing and satisfying for every moment of the day. Dishes like kimchi noodle stir-fry, chipotle mushroom tacos, and a hearty chicken, leek, and bacon pie showcase Rudin’s talent for bold flavor with minimal fuss, whether you're cooking fast or slow.

Eat Jewish: Over 100 Recipes That Blend Jewish Heritage, Modern Flavors, and Family Traditions

by Melinda Strauss

Melinda Strauss offers a mix of traditional favorites and contemporary twists, including challah, latkes, Biscoff babka buns, and tuna quiche made with pancake mix. Not only recipes, Strauss shares personal stories and cultural insights, answering common questions about Jewish food and customs. The book celebrates family and is an invitation to explore Jewish cooking regardless of background.

The Hebridean Baker: The Scottish Cookbook

by Coinneach MacLeod

Coinneach’s cookbook is a heartfelt journey through Scotland’s culinary traditions, island folklore, and the comforting warmth of home baking. It's more than just perfecting shortbread, scones, and clootie dumpling; it’s about capturing the heart and soul of Scotland in every dish. This cookbook is both a celebration of Scotland’s timeless culinary heritage and an invitation to discover new recipes destined to become future family favorites, like spiced oats with orange custard, eggnog cheesecake, alongside ham hock and cider pie.

I Heart Soul Food: 100 Southern Comfort Food Favorite

by Rosie Mayes

Rosie brings the Southern roots into her Seattle kitchen and shares everything her mom and grandmother taught her, and all of her inherited, long-nurtured love of soul food with the world. You will find recipes like blueberry cornbread waffles, creole pork and shrimp egg rolls, mixed berry cobbler with sugar biscuits, and watermelon margaritas.

For the Love of Lemons: Italian-inspired, Sweet and Savoury Recipes

by Letita Clark

It’s a celebration of this beloved citrus and its powers to elevate almost every recipe, as well as our mood. Letitia’s writing is infused with warmth, humor, and a deep affection for the fruit that she sees as symbolic of joy, resilience, and beauty. You’ll find Italian-inspired sweet and savory recipes that showcase lemons in all their glory. From zesty Lemon and zucchini carbonara to Pavlova with lemon-olive oil curd. Other recipes include dishes such as Lemony Burrata with Spring Vegetables and Pistachio Pesto, Lemon & Coconut Cream cake, and Lemon Tiramisu.

Also in our collection from Letita Clark: Wild figs and fennel: A year in an Italian kitchen.