5 Cookbooks That Changed the Way We Cooked in 2025
The dish: Samosa-Spiced BurgersAha moment: This recipe combines Oklahoma-style smash burgers (featuring onions frizzled in beef fat) with samosa flavors (like chile, garam masala, and mint), no spice-toasting required. It’s one of many smart combinations in the book that has shown me how I can incorporate impactful flavor in my own low-lift ways. Chorizo chili hot dogs leaning on Mexican oregano and cilantro or curry chicken pasta salad—punchy explorations to foster connections that bring me closer to my version of home.Hana's Pick: Umma by Sarah Ahn, Nam Soon Ahn, and America's Test KitchenIllustration by Tim EnthovenAbout the book: Chock-full of homegrown mom (or umma) wisdom, abundant in clever tips for cooking, prepping, shopping, storing, and relishing Korean dishes.The dish: Broccoli Dubu MuchimAha moment: Using frozen broccoli in place of fresh florets is revelatory in making this classic Korean side dish. It’s not rocket science to use thawed produce, but it is untraditional when it comes to banchan. For a cuisine with lots of steps, this tip felt like a radical shortcut, given with motherly permission. The next time my produce drawer is looking bleak, I’ll give new eyes to the freezer: spinach for Japanese goma-ae; corn for a lightly dressed lunch box salad; peas folded directly into just-cooked rice to maintain their vibrant green hue.Jesse's Pick: Dinner by Meera SodhaIllustration by Tim EnthovenAbout the book: Fast, easy meals for jaded cooks that will reawaken how we think about, and eat, vegetables.The dish: Tandoori Cauliflower With Cilantro and Cashew SauceAha moment: Tossing cauliflower with yogurt and spices before roasting allows for the spices to infuse the veg without burning and leaves a perfectly charred golden exterior akin to a tandoori marinade. Prior to learning this technique, I would strictly use oil to brown my roasted veggies. Now I have another method that results in a delightfully textured crust.Shilpa's Pick: The King Cookbook by Annie Shi, Claire de Boer, Jess Shadbolt, and Kitty GreenwaldIllustration by Tim EnthovenAbout the book: A book of quiet confidence that eschews trends, celebrating the pleasure of simple, satisfying food.The dish: Far BretonAha moment: This Far Breton reminded me that some desserts can be compelling without any fuss. The adaptable flan-like base invites us to add whatever dried fruits we have on hand (in this case, prunes). Meaning sometimes it’s okay to use what you’ve got; not every dessert has to be a production. The last time I hosted friends, I served store-bought ice cream already in the freezer with a quick, sumptuous chocolate sauce and pantry staples. No fuss. Because simple can still end up in a moreish delight.
