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These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":41702954860615,"sku":"9781579656317","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/a03c56dbfdc28f391ddd0be99b289b43243c0d94adf9acab01f01a0f2fa2d6a3.jpg?v=1748564906"},{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook","title":"Good Things: Recipes and Rituals to Share with People You Love: A Cookbook","description":"\u003cp\u003eFrom the bestselling author of Salt, Fat, Acid, Heat—and one of America’s most beloved chefs and teachers—125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/p\u003e\n\u003cp\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, \"Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\"\u003c\/p\u003e\n\u003cp\u003eGood Things is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).\u003c\/p\u003e\n\u003cp\u003eGood Things captures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41768400453703,"sku":"9781984857781","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781984857781.jpg?v=1750360855"},{"product_id":"something-from-nothing-a-cookbook","title":"Something from Nothing: A Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSomething from Nothing is Alison Roman's latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry.\u003c\/p\u003e\n\u003cp\u003eIn Something from Nothing, bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does-loosely, intuitively, and with maximum flavor. With each recipe you'll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, \"How did something so wonderful come from basically nothing?\". In this book, you'll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair, such as:\u003c\/p\u003e\n\u003cp\u003e* Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla (with Aioli and Friends); and Labne with Caramelized Harissa\u003cbr\u003e* Soups and Stews: Kimchi and Tomato Soup; Golden Mushroom Soup with Buttered Orzo; and Ginger and Greens Chicken Soup\u003cbr\u003e* Vegetables and How to Make Them Taste Even Better: Forever-Roasted Squash with Brown Butter Dates; Braised Green Beans with Anchovy; and Spiced Butter-Roasted Carrots with Walnuts\u003cbr\u003e* Pasta and Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; Carbonara for Two\u003cbr\u003e* Beans and Grains: Crispy Baked Beans with Mushrooms and Parmesan; Polenta with Fresh Corn; Caramelized Beans with Tomato, Cabbage and Browned Butter\u003cbr\u003e* Meats and Some Fishes: Crushed Olive Chicken with Turmeric; Steak, like Tartare; Crispy Fish with Garlic Yogurt, Capers, and Greens\u003c\/p\u003e\n\u003cp\u003eWhether you're feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, Something from Nothing has you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41768400552007,"sku":"9781984826411","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781984826411.jpg?v=1750360854"},{"product_id":"six-seasons-of-pasta-a-new-way-with-everyones-favorite-food","title":"Six Seasons of Pasta: A New Way with Everyone's Favorite Food","description":"\u003cdl id=\"title-5152-details\" class=\"product-supplemental__details-2\"\u003e\n\u003cdt class=\"product-supplemental__details__term\"\u003eIn the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named one of Publishers Weekly’s Top 10 Cookbooks of Fall 2025.\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003cp\u003eIn Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":42039067738183,"sku":"9781648291920","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9781648291920.jpg?v=1758750927"},{"product_id":"having-people-over-a-modern-guide-to-planning-throwing-and-attending-every-type-of-party","title":"Having People Over: A Modern Guide to Planning, Throwing, and Attending Every Type of Party","description":"\u003cp\u003eBecome the perfect host and learn how to foster community as an adult with this modern guide to hosting every type of gathering.\u003c\/p\u003e\u003cp\u003eIn a world that often feels disconnected and transactional, there's nothing more radically hospitable than welcoming people into your space, your table, and your life.\u003c\/p\u003e\u003cp\u003eIn this accessible, inviting book on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides readers on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this book will make you the perfect host at every budget. Having People Over includes guides for:\u003c\/p\u003e\u003cp\u003e• Curating a space optimized for entertaining, so people can drop by without it sending you into a tailspin.\u003cbr\u003e• A brief history of the cocktail hour—and its imagined future—including recipes with and without spirits.\u003cbr\u003e• The 101 tutorial for all things dinner parties: inviting guests, setting the table, planning a menu, creating a mood board, and actually enjoying the evening yourself.\u003cbr\u003e• Facilitating a (platonic) adult sleepover—and why you definitely should!\u003cbr\u003e• How to be good guest wherever you go, from when to show up, to what to bring, to what absolutely not to do.\u003c\/p\u003e\u003cp\u003eWith chic, stylized photography and charming, illustrative line drawings throughout—providing everything from sample tablescapes to charcuterie board maps—and plenty of actual recipes for your next gathering, Having People Over will transform your relationship to entertaining, one apéritif at a time.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42105866747975,"sku":"9780593836866","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593836866.jpg?v=1760733932"},{"product_id":"turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america","title":"Turtle Island: Foods and Traditions of the Indigenous Peoples of North America","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eTurtle Island is a beautiful exploration of the delicious foods that have for millennia linked the environments, traditions, history, and cultures of the Native communities of the North American continent, with ancestral and modern Indigenous recipes from three-time James Beard Award winner Sean Sherman, Oglala Lakota, founder of The Sioux Chef.\u003c\/p\u003e\n\u003cp\u003eUncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman.\u003c\/p\u003e\n\u003cp\u003e\"I've been completely seduced by Sean Sherman's new book. This is so much more than enticing recipes and gorgeous photos.\"-Robin Wall Kimmerer, #1 New York Times bestselling author of Braiding Sweetgrass and The Serviceberry\u003c\/p\u003e\n\u003cp\u003e\"A collection of the stories that tell deeper truths about our country and the people who have always been here.\"-Jose Andres, chef and founder of World Central Kitchen\u003c\/p\u003e\n\u003cp\u003eGrowing up on South Dakota's Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people's food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways-a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in Turtle Island the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations.\u003c\/p\u003e\n\u003cp\u003eOrganized by region, this book delves into the rich culinary landscapes of Turtle Island-as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. Alongside delicious recipes like Smoked Bison Ribeye, Wild-Rice Crusted Walleye Cakes, Charred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed \"Risotto,\" and Sweet Corn Pudding with Woodland Berry Sauce (and so much more), you'll see the inspiring Indigenous food scene through Sean's eyes.\u003c\/p\u003e\n\u003cp\u003eExemplifying how Native foodways can teach us all to connect with the natural world around us, Turtle Island features rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":42109961830471,"sku":"9780593579237","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593579237.jpg?v=1760882466"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/collections\/9780593232514_eeb5a98a-f8d7-4c49-a716-0093ebb0c1d2.jpg?v=1772398979","url":"https:\/\/anchovybookco.com\/collections\/bestsellers.oembed","provider":"Anchovy Book Co","version":"1.0","type":"link"}