The 2022 Spring Cookbooks We Can’t Wait to Eat

The flowers are blooming, temperatures are rising, and we're slowly crawling out of our stockpots to embrace all the fresh produce. While some people wait year-round for new movie releases or bracket-breaking sporting events, we're anxiously sitting by our cutting boards dreaming of the latest cookbook drops. This year's class of spring cookbooks are all about embracing global cuisine, cooking intuitively while cooking adventurously, and finding new uses for those illustrious spices we reach for maybe once a year.

These are the new cookbooks we are most excited to cook and more importantly eat from this spring. So, sharpen your knives and grab your favorite skillet because once you start flipping through these pages you won't stop cooking.

Korean American: Food That Tastes Like Home

• Author: Eric Kim 
• Why We're Excited: I’ve been following Eric’s recipes for a couple years now, and everything I’ve made is just so smart and thoughtful in its approach–not to mention, wildly delicious. (I’ve made his Gochugaru Salmon from The New York Times almost every week since it was first published.) And not only is “Korean American” chock-full of great recipes, it’s filled with heartwarming stories about his family. It’s something I’m sure I’ll be cooking and reading out of for a very long time. — Ariel Knutson, Associate Editorial Director
• What We're Making First: Weeknight Curry Rice with Eggplant, Spinach, and Lotus Root

I Dream of Dinner (so You Don't Have To): Low-Effort, High-Reward Recipes

• Author: Ali Slagle
• Why We're Excited: There's a reason we all love Ali's recipes. They are exactly what we crave (even when we don't know it). And, they're chock-full of life-changing hacks, turning a meal most might spend hours to prepare into dinner on the table in 30 minutes or less. I've had the immense pleasure of working with Ali in the past, snacking on her creations during shoots, and this book is the perfect reflection of her—from ingenuity to personality to approachability. All I ask is that she follows up with a cookbook on how to make delicious food from a van while traveling across the country. — Lauryn Bodden, Food Editor
• What We're Making First: French Onion White Bean Bake, Farro Carbonara with Brussels Sprouts, Sticky Chicken with Pickled Vegetables

On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh

• Author: Romy Gill
• Why We're Excited: My love of food is only outmatched by my love of travel, which is why I can’t wait to get my hands on this cookbook interspersed with recipes, history, and essays of the Kashmir region of India. Transportive, educational, and packed full of the flavors of an area of India not often visited by tourists, it’s precisely what I want to read (and cook) as the world begins opening up again to international travel. — Kristin Stangl, Food Editor
• What We're Making First: All the curry dishes like Kashmiri Rogan Josh and Gustaba.

Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook

• Author: Adrienne Cheatham
• Why We're Excited: It is Chef Cheatham’s first cookbook after a storied career in fine dining with world renowned chefs, as a Top Chef finalist, consultant, and as executive chef of her pop up series, Sunday Best. I absolutely adore her approach to food and her inviting spirit to celebrate everything with food, fellowship, and community. — Kysha Harris, Food Editor
• What We're Making First: The entire section of Tasty Transformations: Leftovers to level-up our next day meals.

For the Table: Easy, Adaptable, Crowd-Pleasing Recipes

• Author: Anna Stockwell
• Why We're Excited: As an avid host, I truly enjoy the art of dinner parties. For me, it’s about coming together with people whom I care about and bonding over a shared experience. The food, the beverages, the tablescape, all are components that shape the moment. I can’t wait to see how Anna Stockwell, the former senior food editor for Epicurious and Bon Appétit, talks about carefully curating a menu, pairing each menu item with a fun and modern dish, preparing the meal, and sharing it with friends and family. — Victoria Heydt, Editorial Project Manager
• What We're Making First: We love it when a plan comes together! And, we love us some organization, so we can't wait to see how Stockwell plans in advance for her dinner parties.

The Cook You Want to Be: Everyday Recipes to Impress

• Author: Andy Baraghani
• Why We're Excited: Andy is the cook’s cook: he obsessively gets to the bottom of the “why” and “how” of each and every recipe he applies himself to. The result? A complex amalgamation of his Persian heritage and restaurant experience that arrives at a perfection that’s hard to come by. — Todd Coleman, Creative Content Director
• What We're Making First: Pomegranate-Glazed Chicken Legs with Buttery Almonds or Kuku Sabzi–really we're just looking forward to being surprised. You should be too!

Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats

• Author: Jessie Sheehan
• Why We're Excited: I have been following Jessie on Tiktok since the early days. I love her energy and how she makes every recipe feel completely approachable. I can’t wait for this cookbook to arrive on my doorstep and to have all of Jessie’s recipes in one place. — Emma Christensen, Associate General Manager
• What We're Making First: Summer Peach Fritters with peak-season stonefruit

Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ

• Author: Matt Horn
• Why We're Excited: This cookbook reads like a barbeque novel replete with history, personal stories, and of course recipes from renown chef Matt Horn. From the stunning cover throughout the book lay stunning photographs that should live, when not used for reference, on a coffee table instead of on a shelf. This cookbook is the foundation of confidence homecooks need to master their barbeque skills. — Kysha Harris, Food Editor
• What We're Making First: Understanding smoking basics to prepare classics like Burnt Ends paired with Hoe Cakes.

Mi Cocina: Recipes and Rapture from My Kitchen in Mexico

• Author: Rick Martinez
• Why We're Excited: My 2022 wish is to eat my through Mexico, learning all the regional ingredients and cooking techniques. Martinez's book makes this all possible (and affordable) without even leaving my neighborhood. Every recipe, picture, and story is a window into the culture of Mexico. I want to dive into the colorscape of these vibrant dishes and swim around in new flavors I have yet to explore. — Lauryn Bodden, Food Editor
• What We're Making First: Enchiladas Mineras and Tamales Oaxaqueños

Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts

• Author: Daniel Holzman & Matt Rodbard
• Why We're Excited: I love learning the “why” behind things. Especially when it comes to food. Knowing the “why” opens all sorts of possibilities. It’s one of the reasons I consider myself a lifelong learner. In this cookbook, authors Daniel Holzman and Matt Rodbard delve into the essential questions behind cooking (i.e. What is baker’s math and why is it so important in creating the perfect pastry? And “Why does restaurant pasta always taste better than when I make it at home?). By learning these fundamentals, you’ll be able to craft and experiment with your meals. — Victoria Heydt, Editorial Project Manager
• What We're Making First: For us, this book is all about the tips and techniques Holzman and Rodbard share. Like how to know when meat is done without a meat thermometer with the Big-Ass Bone-In Rib Eye with Fried Shallots.

To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients

• Author: Alexis deBoschnek
• Why We're Excited: Alexis’ recipes are all about fresh, everyday magic. She runs the gamut from showstopping dinner party recipes, to meals that feel a little more special on an average Tuesday night. I also love the way she talks about using up everything in the kitchen in this cookbook—it feels less like something you should do, and more of an opportunity to make something great.— Ariel Knutson, Associate Editorial Director
• What We're Making First: Panzanella with Tomatoes, Melon, and Pickled Mustard Seeds

Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island

• Author: Emily Meggett with Kayla Stewart and Trelani Michelle
• Why We're Excited: I've been eagerly watching Kayla Stewart prepare for this book and I'm salivating over the fact it's finally here. Before you even get to the food, Meggett drops a knowledge bomb of history, how to use the book (because that's not always obvious), and kitchen essentials. Plain and simple, you will walk away with a new sense of discovery in terms of traditions that laid the foundation for dishes today as well as how to approach those dishes. — Lauryn Bodden, Food Editor
• What We're Making First: Deviled Crabs, Spoon Bread, and Salt Pork with Wild Cat Sauce

Arabiyya: Recipes from the Life of an Arab in Diaspora

• Author: Reem Assil
• Why We're Excited: When it comes to eating, I want to transcend to a level of euphoria that takes me to a new destination. When it comes to cooking, I want to discover flavors and cultures I may already know, but see in a new light through the recipe. Assil manifests these emotions through powerful stories of the Arab communities alongside celebratory feasts I want to eat every day of the week. — Kristin Stangl, Food Editor
• What We're Making First: Stuffed Squid in Arak-Spiked Tomato Sauce

Salad Freak: Recipes to Feed a Healthy Obsession

• Author: Jess Damuck
• Why We're Excited: Hello, my name is Arie, and I’m a certified salad freak. Give me some greens, some vegetables, some cheese, some extra mix-ins like nuts and dried fruit, and I’m basically in heaven. So yes, I was very excited to hear about that cookbook that preaches the gospel that is a good salad. Jess provides 100 recipes to dig into—including salad dressings, breakfast salads (!), and salads where cheese is the star (recipes after my heart). Above anything else, this cookbook will show you that salad should never be an afterthought. — Ariel Knutson, Associate Editorial Director
• What We're Making First: Crispy Chickpea and Avocado Rice Bowl

The Wok: Recipes and Techniques

• Author: J. Kenji López-Alt
• Why We're Excited: The former culinary director for our sister site, Serious Eats, Kenji is a wealth of knowledge when it comes to food and food science. His first book, The Food Lab, was a smashing success making it on the New York Times best seller list and winning a James Beard Award for best book on American cookery. With his knowledge and craft, I’m excited to get my hands on his most recent cookbook and learn all things wok-related. — Victoria Heydt, Editorial Project Manager
• What We're Making First: Cheesy Congee with Bacon and Gireum Tteokbokki (Stir-Fried Korean Rice Cakes and Korean Chili Paste)