Stuck Inside? Time to Try a Recipe From These 10 Popular Cookbooks

Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in his newest cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes. This hearty, meat-free sandwich is an ode to traditional Louisiana cuisine. Terry says, “…this po’boy takes me back to the early days of living in New Orleans when I was all about fish po’boys.”

Recipe: Cornmeal-Fried Oyster Mushroom Po’Boy

This is a versatile candied vegetable side dish from Sonoko Sakai’s Japanese Home Cooking: Simple Meals, Authentic Flavors. Because the Satsuma potato is basically a sweet potato, it pairs well with grilled meats or roasted vegetables. Substitute sweet potatoes if you can’t find Satsuma potatoes.

Recipe: Caramelized Satsuma Potatoes with Black Sesame

Longtime San Francisco bakery Tartine updates their own classic recipes and adds a new set of desserts (hello, matcha poundcake and gluten-free crumble) in their most recent baking publication, Tartine: A Classic Revisited by Elizabeth Prueitt. This Sweet Potato Tea Cake with Meringue has a soft, even, moist crumb and a slight spiciness. The roasted, puréed sweet potato is a nice change from pumpkin, but still gives you that lovely deep orange color.

Recipe: Sweet Potato Tea Cake with Meringue

In My Mexico City Kitchen: Recipes and Convictions, Bay Area- and Mexico City-based chef Gabriela Cámara shares her chile-spiked, acid-tinged, seasonal approach to cooking. “This is a super-simple salad, made to show off the season’s freshest asparagus and either zucchini or yellow squash (or both) that are young and tender enough to be enjoyed raw,” says Cámara. “I like the combination of green zucchini and yellow squash on the plate, but it’s not essential to use the two. What is important is that you buy the smallest and most delicate zucchini or squash that you can find. When buying as­paragus, test to make sure that a stalk snaps neatly.”

Recipe: Summer Squash and Asparagus Salad

It’s a custom in Allison Arevalo’s home to have friends over for dinner every Friday night, which became the inspiration for her cookbook, The Pasta Friday Cookbook: Let’s Eat Together. This hearty chicken, carrot, and sage pasta makes enough for a crowd or enough to give you leftovers through the week. Roast a chicken if you have time, but don’t feel bad about picking up an organic, roasted chicken from the butcher or supermarket.

Recipe: Radiatore with Crispy Chicken, Carrots, and Sage

In Amá: A Modern Tex-Mex Kitchen by Josef Centeno and Betty Hallock, Centeno honors the cooking traditions of his Tejano family and the food he was nurtured with during his childhood in San Antonio, Texas. Here, he shares a recipe for Roasted Cauliflower With Cilantro-Pecan Pesto inspired by his mother, who used to serve steamed cauliflower as a side with pasta and pesto sauce.

Recipe: Roasted Cauliflower with Cilantro-Pecan Pesto

We Are La Cocina: Recipes in Pursuit of the American Dream by Leticia Landa and Caleb Zigas shares more than 100 recipes from over 40 women who use their talent and food to pursue economic freedom. Alicia Villanueva, owner of Alicia’s Tamales Los Mayas, shares her recipe for a classic vegetarian bean tamale which uses homemade masa dough and savory black bean filling.

Recipe: Bean Tamale

You don’t have to be gluten-free or vegan to enjoy these crispy, toasty waffles from Whole Food Cooking Everyday by Amy Chaplin. Chaplin, who’s known for her organic, healthy cooking, uses almond milk, almond flour, oat flour, millet flour, brown rice flour, flax seeds, and mashed banana to make this batter. You can also try this rose sesame version if you want a floral, toasty take on the breakfast dish. Either way, you’ll want to make Chaplin’s waffles every Sunday morning.

Recipe: Gluten-Free Vegan Waffles

This creamy soup from Seattle-based blogger Aran Goyoaga’s cookbook Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood is a variation on the Basque classic called porrusalda. Served with cheese toast it makes for a hearty weeknight meal. To make the cheese toast, top sourdough bread with Gruyère cheese and broil for 1–2 minutes.

Recipe: Squash, Leek & Potato Soup with Cheese Toast

In Antoni Porowski’s inaugural cookbook Antoni in the Kitchen, the Netflix Queer Eye food and wine expert writes, “Brussels sprouts are one of my favorite vegetables, and I’ve had them every which way. At home, I always come back to keeping them simple: charred on the outside, with a nice firm-tender bite in the center. Prosciutto chips add a deliciously smoky, meaty umami bite.”

Recipe: Crispy Brussels Sprouts with Prosciutto Chips