The 20 Most Exciting New Cookbooks of Spring 2023|Recipes Spots

  • on March 13, 2023
The 20 Most Exciting New Cookbooks of Spring 2023

Spring 2023 Best Cookbooks
Simply Recipes / Sabrina Tan

The first cookbook I ever held in my hands was written by my mom. It was 1999 and my brother was preparing to leave for college, 7,000 miles away from her cooking. So she spent the year writing down everything she’s ever cooked for us, and she didn’t leave anything out because it was the only way he wouldn’t go hungry.

When I left for college the following year, I got a photocopied and bound version of the cookbook. It still sits on my bookshelf over 20 years later, but I rarely open it because I know her recipes by heart and hear her guidance in my head as I move through the kitchen. The recipes started as a set of instructions and have now become reflexes.

Over the years, I’ve bought hundreds of cookbooks. I read and cook from them over and over again until I no longer have to refer back to the recipes. The cookbooks stay on my bookshelf and then I buy more—I cannot imagine a better way not to go hungry.

There’s a whole crop of new cookbooks coming out this spring to help with just that: get inspired, learn to cook something new, and make the best recipes again and again. And since there’re so many titles to choose from, I asked our editors and contributors to pick their favorites. Here are the new cookbooks we’re most excited to start cooking from.

Ever-Green Vietnamese

Ever-Green Vietnamese

by Andrea Nguyen (April 25)

Having recently begun experimenting with vegan Vietnamese recipes, I was thrilled to see Andrea Nguyen’s lovely new cookbook, Ever-Green Vietnamese. Nguyen is a beloved source in Vietnamese food writing and cookbooks, and her latest is another example of her unfussy yet thoughtful approach to reimagining the traditional recipes of Vietnam. In this instant favorite, Nguyen explains how she’s transitioned to a vegetable-forward approach to cooking, due to health concerns. Though this book isn’t vegetarian or vegan, each recipe centers vegetables as the highlight. — Thao Thai, Contributing Writer

Eating From Our Roots

Eating From Our Roots

By Maya Feller MS RD CDN (January 23)

Maya Feller, a Registered Dietician Nutritionist, combines practical and research-backed wisdom and bold, bright flavors in Eating From Our Roots, a collection of recipes from around the globe. You’ll find recipes like the filling pork-and-egg-topped Filipino breakfast called Tocilog and a warm and comforting Moroccan-inspired Berbere-Spiced Chickpea Stew. — Stephanie Ganz, Contributing Writer

The days of equating healthy foods with boring and bland are behind us, and thank goodness for that! Eating From Our Roots offers good-for-you and delicious recipes your whole family will love. — Myo Quinn, Senior Editor

Flavor kitchen

Flavor Kitchen: Vibrant Recipes with Creative Twists

By Crystelle Pereira (June 13)

Crystelle Pereira’s bright, bold flavors surprised and delighted The Great British Baking Show judges, and her debut cookbook continues that trend. Corn salsa on the cover? That’s so Crystelle! The book starts with savory recipes, including Lily Nana’s Pickle Chicken Curry, a Portuguese Goan-inspired dish that won her a Star Baker award (and a Hollywood Handshake!) when she tucked it into a terrine. The back half of the book leans into sweets, with highlights like Coconut & Yuzu Shortbread. — Nina Elder, Contributing Writer

Everyday Grand

Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments

By  Jocelyn Delk Adams (March 14)

Reading through—and cooking from—Jocelyn Delk Adams’ most recent book is like hanging out with a good friend. (I felt the same about her first cookbook, Grandbaby Cakes.) In this joyful collection of personal recipes, the blogger, author, and TV host encourages all of us to savor the here and now with irresistible dishes like Peach Bellini Brunch Cake, “Need a Hug” Sweet Potato Soup with Seared Scallops, and Peri-Peri Ginger Beer Chicken. — Nina

you can cook this!

You Can Cook This!

By Max La Manna (April 11)

You may know Max La Manna from his popular recipe videos! This is his second cookbook (his first is called More Plants Less Waste), which features commonly thrown out and neglected ingredients, and provides delicious ways to prepare them. There are innovative recipes like Smoky Lentil and Broccoli Stem Tacos and fan favorites like Tofu “Butter” Chicken. — Julie and Amy Luxemberg, Contributing Writers

Max launched a new video series on Instagram called You Can Cook This! (just like the name of his upcoming cookbook). Follow along for inspiration for what to make with those broccoli and kale stems you almost threw out. — Myo



By Hetty Lui McKinnon (May 30)

Hetty Lui McKinnon is a vegetable whisperer—she can take an everyday vegetable, say mushrooms, and turn it into a simple yet satisfying ragu flavored with miso and topped over polenta. I have cooked her previous cookbook, To Asia With Love, from cover to cover for weeknight meals with my family, and what I love most about her recipes and approach to cooking is that they’re down to earth, easy to follow, and universally loved by my family. Her new cookbook, Tenderheart, gives me the same vibes, so I can’t wait to cook through it and earmark my favorite ones. From broccoli and ginger to spinach and taro, the recipes are categorized by vegetable. — Myo

flavor + us

Flavor+Us: Cooking for Everyone

By Rahanna Bisseret Martinez (May 16)

Curiosity in the kitchen can take us deeper into other cultures or even our own. Rooted in a Bay Area sensibility, Rahanna Bisseret Martinez’s diverse mix of recipes bring fun, fresh perspectives to cooking and baking. My must-bake list now includes Masa Doughnuts with Earl Grey Glaze and Concha Scones. — Annelies Zijderveld, Contributing Writer

Rahanna was a finalist on “Top Chef Junior” and she combines her Black, Haitian, and Mexican heritage, along with her Northern California roots and joyful spunk to bring more than 70 recipes that anyone, including your kids, can make. — Myo

tin to table

Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados

By Anna Hezel (April 25)

Anna Hezel’s Tin to Table absolutely speaks my love language as a tinned fish enthusiast (anchovies, sardines, tuna, smoked salmon—I show no bias). I am so excited to see her put the humble pantry staple front and center in everything from bánh mì to mac and cheese. — Sheela Prakash, Contributing Writer

One of my all-time favorite cookbooks was written by Anna: Lasagna. She’s a master at taking one subject, like lasagna or tinned fish, and proving to the world that there are almost endless ways to think about, cook, and enjoy them. — Myo


Asada: The Art of Mexican-Style Grilling

By  Bricia Lopez (April 25)

Mexican grilling might just be the only weekend plans your summer needs and Asada is your guidebook. Start with marinated carne asada clásica to tuck into homemade tortillas and delicious sides that stretch. Also, don’t miss the hack for better pico de gallo (this is the only recipe you’ll need). — Annelies

Asada shines the light on Mexican-style grilling at home, from mouth-watering marinades for your favorite cuts of grilling meat to aguas frescas and salsas to serve your hungry and soon to be very happy family and friends. — Myo

More Than Cake

More Than Cake: 100 Baking Recipes Built for Pleasure and Community

By Natasha Pickowicz (April 11)

There’s so much of pastry chef Natasha Pickowicz’s personality in this cookbook, her first, and that’s a very good thing. From simple yet surprising recipes to total showstoppers, she’ll change the way you think about baking with her unexpected flavors and combinations, like pecan sticky buns with cardamom and nectarine and miso tarte tatin. Especially fun: the build-your-own layer cake section with various sponges, soaks, fillings, and buttercreams. — Laurel Randolph, Editor

A to Z Pasta

An A-Z of Pasta: Recipes for Shapes and Sauces, from Alfabeto to Ziti, and Everything in Between

By Rachel Roddy (March 28)

United around the variety of Italian pasta shapes, this cookbook is an alphabetized collection of 100 essential recipes sprinkled with short essays that aim to tell the story and showcase the versatility of pasta. An award-winning writer and cookbook author, Rachel Roddy’s recipes and writings are always a joy and they manage to balance the personal, practical, and playful, so this book is sure to bring a renewed sense of wonder to any cook with a pound of pasta in the pantry. — Devan Grimsrud, Contributing Writer

Muy Bueno Fiestas

Muy Bueno: FIESTAS: 100+ Delicious Mexican Recipes for Celebrating the Year

by Yvette Marquez-Sharpnack (April 11)

Cooking instructor and creator of the popular food blog Muy Bueno, Yvette Marquez-Sharpnack is back with a new cookbook that’s all about entertaining (fiesta means “party” in Spanish). Celebrating both Mexican and American cooking, Muy Bueno: FIESTAS features over 100 seasonal recipes, step-by-step guides, and holiday-themed crafts. From heart-shaped cherry empanadas for Valentine’s Day to red and green chile enchiladas for ringing in the holidays, and of course, cocktails for everyday celebrations (hello, Watermelon Tequila Punch!), it’s the perfect cookbook for the entertainer in your life. — Ericka Sanchez, Recipe Developer

bread and how to eat it

Bread and How to Eat It: A Cookbook

By Rick Easton (May 2)

If you’ve had the pleasure of trying the stellar Roman-style pizza, old-school Italian baked goods (crostatas and olive oil cakes), and seasonal specials from Jersey City’s Bread & Salt Bakery, then you are aware that chef, co-owner, and James Beard Award-nominated Rick Easton knows his way around dough. His forthcoming cookbook offers recipes for bread, of course, along with a bounty of delicious bread-centric dishes like pasta with breadcrumbs and cauliflower, hearty beans and greens, and show-stopping sandwiches. — Lena Abraham, Contributing Writer

yogurt and whey

Yogurt & Whey: Recipes of an Iranian Immigrant Life

by Homa Dashtaki (March 7)

You don’t have to be a yogurt connoisseur for Homa Dashtaki’s Yogurt & Whey to resonate. In her cookbook-cum-memoir, Dashtaki (founder of yogurt company The White Moustache) weaves her story of physical and emotional displacement through recipes for all sorts of yogurt-adjacent foods, whether they’re the Iranian touchstones of her youth or the whimsical drinks and baked goods she’s created using…yes, yogurt and whey. Simply reading her method for making yogurt from scratch is an intimate culinary journey. — Sara Bir, Senior Editor

Salad Seasons

Salad Seasons: Vegetable-Forward Dishes All Year

By Sheela Prakash (April 25)

I love salads, but the truth is that I have a rotation of two or three that I make on repeat, and they’re getting kind of old and boring. Salad Seasons cannot arrive sooner. It’s by a long-time and beloved recipe developer for Simply Recipes—I love her Roasted Sweet Potato Salad and the best Cast Iron Skillet Pizza I’ve ever made. I won’t be bored of salads for a while. Some of the recipes I’m most looking forward to making are Crispy Rice Salad with Miso-Buttered Mushrooms and Spring Pea and Orzo Salad with Bacon Gremolata. — Myo


MAYUMU: Filipino American Desserts Remixed

By Abi Balingit (February 28)

Abi Balingit proved that we don’t have enough chocolate chip cookie recipes out in the world. I recently baked her Adobo Chocolate Chip Cookies—flavors of the beloved Filipino dish, like soy sauce, vinegar, bay leaves, and peppercorns, are masterfully added to chocolate chip cookies. Not only are these cookies ingenious, they’re so delicious. I’ve eaten my share of chocolate chip cookies, and I’ve never had anything like this before. MAYUMU, which means “sweet” in Abi’s native Kapampangan of the Philippines, is full of smart and fun treats like this. — Myo

A cook's book

A Cook’s Book: The Essential Nigel Slater

By Nigel Slater (March 7)

I have a confession. It’s likely that I will not cook any recipes from Nigel Slater’s A Cook’s Book (though Blackcurrant Focaccia, Cheesy Greens and Potatoes, and Mushroom and Dill Tart sound amazing). Instead, I will read every single word in it. Slater is an English food writer and journalist that’s been writing for The Observer, a British newspaper, for over a decade. I’m sure he’s an amazing recipe developer and cook. What I am certain of is that he is a writer whose words I seek out and read voraciously. He’s one of the most excellent and charming storytellers, and this cookbook is full of personal essays. — Myo

the everlasting meal

The Everlasting Meal Cookbook: Leftovers A-Z

By Tamar Adler (March 14)

Over a decade ago, Tamar Adler’s first book, An Everlasting Meal: Cooking with Economy and Grace, taught me to set aside onion peels and chicken carcasses for making stock. But what do you do with the remains of the meals that don’t get eaten? What about those last two pickles in the jar? Or the half cup of cooked beans sitting in the fridge? Adler’s newest cookbook, The Everlasting Meal Cookbook, answers these questions with delicious and doable recipes, like making fried rice with leftover burrito filling. Accounting for just about any leftovers you’ve got sitting around, this cookbook will help your kitchen become a no-waste zone. — Elana Lepkowski, Contributing Writer

Bake me a cat

Bake Me a Cat: 50 Purrrfect Recipes for Edible Kitty Cakes, Cookies and More!

By Kim-Joy (May 9)

The Great British Baking Show’s Kim-Joy, adorable baked treats, and CATS! These are three of my favorite things and I’m so excited to have them in one meow-tastic cookbook. From Pavlov’s Kittens (pavlovas) and Meow, Bao! (baos) to cat-shaped s’mores, cakes, and cookies, I have no idea if I can create confections on the same cuteness scale as Kim-Joy, but I’m 100 percent looking forward to trying. I cannot image a better gift for a kid in your life that loves baking and cats. — Emma Christensen, Associate General Manager

southern cooking global flavors

Southern Cooking, Global Flavors

By Chef Kenny Gilbert and Nan Kavanaugh (April 11)

In this mouthwatering cookbook, Kenny Gilbert—a Top Chef alum and chef-owner of Silkie’s Chicken and Champagne Bar in Jacksonville, Florida—pumps up already-delicious Southern food with vibrant flavors from around the world. Gilbert’s creative twists on classic Southern dishes include fried chicken with gochujang-honey sauce, Guyanese oxtail pepper pot, charred corn-jalapeño mac and cheese, and coconut curry collard greens, each lovingly photographed by Kristen Penoyer. — Megan Steintrager, Contributing Writer

Article Categories:
Desserts · Dishes · Pizza · Salad · Salmon · Sandwiches

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