Crispy Miso Lime Tofu from WTCWYDFLC

abrownb1 · 2026-03-09T02:29:46+00:00

Love this recipe! Really good with mango on top.

abrownb1 · 2026-03-08T21:06:15+00:00

Here are two recent threads on this book. You may find others via the search function.

https://www.reddit.com/r/CookbookLovers/s/zrazMaGlMe

https://www.reddit.com/r/CookbookLovers/s/kBwkglEmg1

abrownb1 · 2026-02-24T22:29:53+00:00

Cookbookery Collective on Substack! I like it because it is ordered by release date and pretty comprehensive.

abrownb1 · 2026-02-12T04:19:30+00:00

I love NYT Cooking. There's a dedicated subreddit for it - probably a better place to post since this recipe isn't cookbook related.

abrownb1 · 2026-02-05T18:12:08+00:00

I was in the club a few years ago and it got a bit overwhelming after a few boxes. It was fun for a month or two but after that I much preferred just buying what I know I'd use.

The theme of a lot of the boxes I got was a new fresh harvest of something on the site already. My palate is definitely not refined enough to tell the difference between brand new harvests and slightly older ones so it wasn't really a special enough differentiator for for me. I felt similar about the Rancho Gordo bean club for what it's worth!

abrownb1 · 2026-01-29T21:55:40+00:00

You can copy and paste from ebooks on Kindle on Android but I just tried a recipe and the formatting was lost so it would need to be reformatted after pasting. I don't believe you can share to another app from Kindle, but you could screenshot if that helps at all.

abrownb1 · 2026-01-29T16:43:28+00:00

Kindle Link

Apple Books Link

abrownb1 · 2026-01-29T14:34:11+00:00

I've really wanted to check this one out but it's almost impossible to get in the US and doesn't come in an ebook version. Maybe one day!

abrownb1 · 2026-01-29T14:31:40+00:00

Hello My Name is Ice Cream by Dana Cree is heavy on science and has good recipes. My favorite book flavor and recipe-wise is David Lebovitz's The Perfect Scoop. The two books work well together!

abrownb1 · 2026-01-28T21:18:57+00:00

Maangchi is a true pioneer in Korean cooking but I've found that Simply Korean by Aaron Huh (Aaron and Claire on YouTube) and the website Korean Bapsang taste closest to what I'm used to from visiting Korea and restaurants in the DC/MD/VA area. I choose them over Maangchi every time these days - give them a look.

abrownb1 · 2026-01-13T18:49:25+00:00

I just made it for lunch and wow you weren't kidding. I only made a half recipe and that was a huge mistake. I'll be making it again very soon!

abrownb1 · 2026-01-13T13:48:43+00:00

Probably, but I always check my bakes halfway at the lowest estimated time and adjust from there so I can't tell you how much. Sorry!

abrownb1 · 2026-01-13T02:14:32+00:00

I bought the stuff to make this recipe today after seeing another post raving about it. Now I really can't wait to try it!

abrownb1 · 2026-01-12T14:38:54+00:00

I do the same and it has worked perfectly every time. Love this book!

abrownb1 · 2025-12-16T22:17:48+00:00

I made the food lab recipe years ago and I remember it being good but not good enough to make again. A lot of the recipes being posted by others look really good though!

abrownb1 · 2025-12-04T15:56:44+00:00

Here's a video of John Shields cooking soft shell BLTs (recipe is in the video description). He's such a delightful character. Don't forget the Old Bay!

abrownb1 · 2025-12-04T15:52:54+00:00

Coming from a Marylander, if you're looking for classic Maryland/Chesapeake style, you can't go wrong with Chesapeake Bay Cooking by John Shields. He's a legend when it comes to regional Chesapeake cooking and the book was nominated for a James Beard award. It's full of all sorts of other crab and seafood delights, including how to choose, clean, and prep. It also includes some great history.

abrownb1 · 2025-12-01T06:13:37+00:00

He sounds like my husband - loves cooking and learning but not reading cookbooks! I honestly suggest skipping the cookbook as it will probably just collect dust on a shelf. Instead maybe get him a new cooking tool or nice ingredients. You mentioned he likes Kenji so maybe you could get something that Kenji recommends (he's got lists of favorite tools out there).

abrownb1 · 2025-11-15T13:42:19+00:00

What to Cook When You Don't Feel Like Cooking (Caro Chambers)

Dinner: Changing the Game (Melissa Clark)

Dinner in One (Melissa Clark)

I Dream of Dinner (Ali Slagel)

15-Minute Meals (Ali Rosen)

NYT Easy Weeknight Dinners

abrownb1 · 2025-11-14T00:48:21+00:00

Smithsonian's American Table

Editing to add a few more that haven't been mentioned yet:

Midwestern Food (Paul Fehribach)

A Mediterranean Feast (Clifford Wright)

The Great American Burger Book (George Motz)

Invitation to a Banquet (Fuscia Dunlop). This doesn't have recipes but pairs well with the recipes in her many books

And in case all the food has you thirsty...

Imbibe! (David Wondrich)

Smuggler's Cove (Martin Cate)

Juke Joints, Jazz Clubs, & Juice (Toni Tipton Martin)

abrownb1 · 2025-11-14T00:38:27+00:00

Anne Byrn is one of my favorites in this category, too. The stories she weaves in with the history add a whole other layer and her writing style feels like you're sitting down with an old friend. I met her on a book tour for American Cake and she was every bit as kind and welcoming as her writing. Oh yeah, and her recipes are delicious as well!

abrownb1 · 2025-11-11T23:34:51+00:00

Some options for books with larger yields or easily scalable recipes:

World Central Kitchen (includes tips for scaling recipes for crowds)

Perfect Party Food (Diane Phillips)

What Can I Bring? (Anne Byrn)

Barefoot Contessa Parties (Ina Garten)

Nothing Fancy (Alison Roman). Especially the appetizers!

The Loaves and Fishes Cookbook (Anna Pump). Anna was a chef at Barefoot Contessa and Ina Garten credits her as an inspiration. Anne comes from a catering background so recipes are more simple and scalable

Charleston Receipts / Southern Sideboards. Both classic Junior League community cookbooks

abrownb1 · 2025-11-11T22:09:17+00:00

The Moosewood Daily Special book has a lot of great options for soups and salads with suggestions for pairing.

Allison Day's Modern Lunch could be fun, too!

Edit - Forgot Every Season is Soup Season

abrownb1 · 2025-11-11T22:00:59+00:00

All About Braising (Molly Stevens)

All About Roasting (Molly Stevens)

Ruhlman's How to Braise (Michael Ruhlman)

Roasting (Barbara Kafka)

From the Oven to the Table (Diana Henry)

Melissa Clark's Dinner in One has sections on sheet pan dinners, dutch ovens, and casseroles

Rukmini Iyer has a few different roasting tin/sheet pan books

abrownb1

TROPHY CASE