Date nights should be magical occasions filled with fun, flirting, and, most importantly, food! Whether you're nervously planning a first date, enjoying a lazy night in, enjoying some much-needed quiet time while the kids are at camp, or marking a special anniversary, The Date Night Cookbook is the perfect creative and memorable foodie accompaniment to your romantic plans.

Sophisticated, evocative, and delicious, the martini will never go out of style. Making a martini is simplicity personified, the classic recipe requiring just two ingredients (not counting the garnish): gin and vermouth. And now man-about-town Matt Hranek is here to tell us everything we need to know about the iconic cocktail.

In 2019, the Negroni turned 100 years old, and it's more popular than ever. The Negroni will give readers insight into the drink's origins in Italy (it started as a twist on the Americano), and the tools to make over 20 simple variations from drink experts and bartenders around the world.

In Boards & Spreads, you won't find cheese boards--instead, you'll find simple ideas and scrumptious recipes for a variety of meals and snacks to share on platters or boards. From the Top-Your-Own Chili Board to the Crispy Chicken Bites Spread, and from the Charred Salad Platter to the Egg Pita Sandwich Board, you'll find something for every meal and mood.

Gina Homolka brings her expertise to the game-changing air fryer appliance. Using high-powered, super-hot circulating air like a convection oven, air fryers crisp up your favorite fried foods with barely any oil needed. Cook times are shorter than traditional oven methods and the process requires little clean-up.

For Jerrelle Guy, food has always been what has shaped her--her body, her character, her experiences and her palate. Each one of her recipes tells a story. Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become.

100 bold cookie recipes that take the gold-star standards beyond what you've ever known ONE OF THE TEN BEST COOKBOOKS OF THE YEAR-. By Jesse Szewczyk.

A how-to guide for crafting beautiful and delicious cheese boards for entertaining and self-care.

By Elisa Marshall, Benjamin Sormonte and Lauren Salkeld. Experience the award-winning recipes for cookies, cakes, quiches and croissants from maman, the beloved rustic-chic café with locations in New York City, Montreal and Toronto. Hardcover.

By Nadiya Hussain. New York Times bestseller. The host of the beloved Netflix series Time to Eat and Nadiya Bakes and winner of The Great British Baking Show returns to her true love, baking, with more than 100 delicious recipes for sweet treats. Hardcover.

By Rodney Scott. In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.

By Masahiro Urushido and Michael Anstendig. The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making. Harcover.

Inspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant, often with a touch of whimsy.

Discover the joy of hosting stylish yet effortless parties with this comprehensive guide to memorable holiday gatherings and festive event menus.

A collection of 120 recipes exploring the flavors of Jerusalem. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts.

Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron.

A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

A bread bible for the home baker or professional bread-maker.

The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace.