Millennial Kosher: Recipes Reinvented for the Modern Palate
by Chanie Apfelbaum
For more than observant cooks, these fun recipes—ramen shakshuka, pineapple rotisserie chicken (like beer can chicken but with a pineapple core base)—can stand on their own, but there’s plenty infusing Jewish staples with new life: chicken marsala hamentashen, gefilte fish “pizza” and baklava blintz bundles. (Artscroll/Shaar Press, $34.99)
Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems Into Delicious Meals
by Lindsay-Jean Hard
For more than farmers market shoppers, anyone who cares about getting the most out of produce will find this a revelation. Some are obvious, like sauteing beet greens or poaching broccoli stems to top ricotta toasts, but then there’s creative brilliance: artichoke leaf nachos, coffee ground cashew butter, tomato skin salt and banana peel cake. Yes, you can eat the peels. (Workman Publishing, $19.95)
Soul: A Chef’s Culinary Evolution in 150 Recipes
by Todd Richards
For more than fried chicken lovers, this personal journey supplies stories and staples, like a simple rice with lots of butter, black pepper and honey to lamb ribs coated in a curried coffee rub to collard green pesto spiked with anchovies. The African-American diaspora deserve this nuanced, thoughtful and modern approach to such a rich food culture. (Oxmoor House, $35)
Season: Big Flavors, Beautiful Food
by Nik Sharma
For more than globally curious millennials, Nik Sharma’s stunning photography, approachable and informative notes (explaining how, for instance, roasting rhubarb with sugar and cardamom breaks down its oxalic acid) and cross-cultural recipes—caprese salad with tamarind dress, margherita naan, garam masala-spiced meatloaf—projects this exact moment of home cooking’s revival. (Chronicle Books, $35)
