With 100 recipes flavorful enough to be of interest to discerning home cooks, yet able to be easily achieved on the busiest of weeknights, “Easy Weeknight Dinners” removes the stress of what to eat on a Wednesday (or any) evening. Afterall, some of the recipes in this title can be achieved in as few as ten minutes, like Priya Krishna’s Cumin and Cashew Yogurt Rice, or Eric Kim’s Gyeran Bap (Egg Rice).

Thinking it sounds a bit too good to be true? With recipes from cooks like Melissa Clark, Ali Slagle, Eric Kim, and Hetty McKinnon this curated collection will persuade you that quick and flavor packed meals can happen in your home any night!

Meals for one, dinners for families with littles, and even dishes worthy of a special night in with friends- this book includes them all. Complete with an index sorting the recipes by categories like “One Pot, Minimal Dishes,” “Picky Kids Might Actually Eat this,” “Make it Spicy,” “Dinner Party Vibes, But on a Tuesday,” and “ Five-Star Recipes with 5,000+ Comments” cooks will find the right recipe for the occasion or mood with ease.

The winner of the 2014 James Beard Award Foundation Award in the American Cooking Category, Chef and author Amy Theilen showcases her updated takes on midwestern classics in “The New Midwestern Table.”

Thielen may push some out of their comfort zones, by persuading cooks to explore the wealth and diversity of Midwestern food. Let's just say the Midwest isn't always perceived as a culinary destination. Thanks to folks like Amy Theilen, this point of view is shifting.

An ode to the region’s land, and food producers “The New Midwestern Table” features 200 recipes filled with lake fish, hotdishes, brauhschweiger, and lefse. Thielen returned to her native Minnesota after working in some of the most famed Manhattan kitchens– only to discover an appreciation for the food of the Midwest. Foods that are unique to the US, but rooted in the culinary traditions from across the globe.

With over 150 recipes which total to over 800 variations on those recipes and 3,000 possible combinations that mix and match ingredients, this book is filled with unique and delicious possibilities for meals appropriate for making any day of the week. The dishes are flavorful, but also budget friendly. With a diverse range of cuisines and a passion for showcasing global flavors, the recipes in “Delicious Tonight” reflect the author’s deep appreciation for international cooking, making this book a go-to source for food lovers of all backgrounds and cooking abilities.

The founder of popular and trusted food blog, RecipeTin Eats, Nagi Maehashi gave up accounting to become a chef. Beyond sharing recipes, Nagi is dedicated to giving back through her non-profit initiative, RecipeTin Meals, which focuses on feeding vulnerable communities. Her work proves that cooking can be a powerful tool for positive change.

"Sugarcane" by Arlyn Osborne draws on the author's Filipino heritage. Empowered by her years of professional recipe development, Arlyn pairs classic Filipino flavors with Western techniques. The end result? A very unique collection of recipes and instructions that mirror the author's personal journey! Afterall, she has quite the resume (a freelance recipe developer, food writer, a grad of the French Culinary Institute and a veteran of the Food Network).

“Sugarcane” will introduce bakers to a new world of ingredients and flavor combinations. Innovative recipes like mochi stuffed chocolate chip cookies and bubble tea tart are found in between personal stories, food memories from childhood, the history of the Philippines and the effects of colonialism on the country.

An Internationally recognized “Spice Expert,” often called upon to lecture on the topic at prestigious institutions such as The Smithsonian, Eleanor Ford inspires and educates in her latest title “A Whisper of Cardamom.”

Learning to integrate spice into sweets, and balance them with sugar is an art. Ford provides cooks with the tools to do so in bakes well beyond those for which she shares recipes for in the book.

Chapters are organized by taste, including "Bright and Zippy,” “floral and fragrant” and “dark and spicy”.

Featuring around 80 recipes, providing inspiration for spice swaps in each recipe make the combinations and possibilities endless.

"Turkuaz Kitchen" Author Betül Tunç grew up baking Turkish breads and desserts with her Mom and sisters. In her first cookbook (now a NYT bestseller), she shares recipes for sweet and savory bakes including basics like bagels, pita, and buttermilk dinner rolls, as well as more classic Turkish ones like dumplings, borek, baklava, and lavash.

Now living in the US, but seeking a way to share her passion for baking she started sharing videos of her baking on social media, and has amassed an audience hooked in by her inspiring recipes and idyllic videos of her in the process of baking. To that end, the book is loaded with nearly 150 photos of her stunning creations. For Betül it is important that not only does the food in her book taste fantastic, but that it also provides a visual and emotional experience for readers and eaters alike.