Want to get into the art of crafting a food board and don’t know where to start? On Board (Cider Mill Press, October 2021, $21.10) has you covered, with boards that feature fresh combinations and flavors. Written by Maine chefs Derek Bissonnette (who also took the stunning photographs) and Gabrielle Cote, the book is organized by season, offering plenty of inspiration for your next gathering along with dozens of recipes. The chefs also help you take your boards to the next level with homemade condiments such as pickled rhubarb, bacon jam, and curried pistachios.
Was one of your New Year’s resolutions to cook more? If you need some fresh, family friendly ideas, look no further than beloved food blogger and bestselling author Tieghan Gerard’s latest book, Half Baked Harvest Every Day (Penguin Random House, March2022, $20.99). It features 120 new, flavor-packed yet wholesome recipes you’ll feel good about making and eating, such as Chipotle Cheddar Corn Chowder, Pizza Pasta with Crispy Pepperoni Breadcrumbs, and Spicy Pretzel Chicken Fingers, accompanied by Gerard’s gorgeous, mouthwatering photos.
Move over, cakes, cookies, and pies, America’s Test Kitchen focuses on the other side of the baking equation with The Savory Baker (Penguin Random House, February2022, $35). Loaded with the pro-level details and step-by-step photography ATK is known for, this 368-page book has recipes for bakers of all levels. Make your own or use store-bought puff pastry for gochujang-filled puff pinwheels and add classics like feta-studded dill-zucchini bread and pão de quejo (Brazilian cheese bread) to your repertoire.
If your sandwich routine could benefit from a walk on the lighter side, Chef Jackie Freedman’s newest book takes a veg-centric approach to one of America’s favorite foods. In A Hearty Book of Veggie Sandwiches (Sasquatch Books, January 2022, $22.95), Freedman offers 40 creative recipes for meals on bread—including bruscetta, panini, and tartines—as well as a section on homemade sides such as quick pickles and tapenade. Among the recipes that piqued our interest: Elevated Grilled Cheese(natch), Roasted Fennel with Gorgonzola, Apricot Jam and Pistachio Panini, and Toasted Cheesy Egg Salad.