An indispensable resource for home cooks from the woman who changed the way Americans think about food.  Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has "single-handedly chang[ed] the American palate"...

Put a new spin on homestyle favorites with this New York Times Bestsller that shows you how to make easy, fresh meals from scratch in your own kitchen. Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh...

In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious...

#1 NEW YORK TIMES BESTSELLER . A collection of all-new soul-satisfying dishes from America's favorite home cook! ONE OF THE BEST COOKBOOKS OF THE YEAR- The New York Times Book Review, Food Network, The Washington Post, The Atlanta Journal-Constitution, Town & Country...

NEW YORK TIMES BESTSELLER Using just one pan, you can stew, steam, saute, simmer, braise, or roast your way to a fuss-free meal-and minimal cleanup to boot. At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal...

The #1 bestselling author and Food Network personality at last answers that age-old question--"What's for Dinner"--bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love. For families juggling school, work,...

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today,...

Discover the flavors of Mexican street food in your own kitchen Americans are having a love affair with the taco. What began as affection for the fast-food version--that hard yellow shell filled with ground beef and mysterious yellow cheese--has blossomed into an all-out obsession for the real...

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM From one of America's finest food writers, the founder of The New York Times Cooking section, comes a definitive, timeless guide to Thanksgiving dinner--preparing it, surviving it, and pulling it off in style.