Not much cooking in the summer? Of course it is. That delicious, memory-making “can I have that recipe?” dishes for picnics, backyard barbecues, and swim team potlucks won’t cook themselves.
Coming from now through September, these five cookbooks contain the secrets to all the new tacos, burgers, ice creams, salads and pastas you’ll want to make—not just this summer, but all year round. We hope you enjoy it as much as we do.
“Simple No-Churn Ice Cream”
No ice machine? No problem.
baking blogger Heather Templeton got rid of her years ago. Now she makes creamy, cold treats—from classic vanilla to hearty rocky road and peach crumble—with a strategic ratio of condensed milk, heavy cream, and half-and-half. She adds simple ingredients to that base, such as strawberries and sugar or, for example, Biscoff cookies. Pour the mixture into a loaf pan and freeze for three to five hours or overnight. That is it.
Debuting June 21, “Easy No-Churn Ice Cream” (Page Street, $23) is easy to follow, requires only a whisk and bowl, and offers 50 delicious recipes, including ice cream bars and sandwiches, such as summertime defining Cookie Dough Ice Cream Sandwiches†
“Between the sandwiches”
Seeing as Sam, aka Sam the cooking mancalls a burger a sandwich, carry on with it.
In his new cookbook, “Between the Buns” (Countryman, $30), the San Diego restaurateur and YouTube cooking sensation – he has 3.3 million subscribers – unleashes his “big taste, small effort” ethos on handheld food , including sandwiches, burgers, burritos, brats, and tacos. Yes, tacos, also classic San Diego Fish tacos†
The cookbook, its fifth, is perfect for the summer cooking season, with 100 drippy, toasty, always-better-with-a-fried-egg recipes, from a Buffalo Chicken Burger to a Garlic Bread Steak Sandwich. It’s a stuffed, protein-packed ode to comfort food a la bread — whether that’s a homemade tortilla or French toast — plus the sauces and sides to make it sing.
“The cook you want to be”
Berkeley-born Andy BaraghaniThe highly anticipated debut cookbook is an inside look at the rising food personalities love of cooking, including but not limited to the dishes of his Persian origin. Who can forget the former editor-in-chief of Bon Appetit viral recipe video for kuku sabzi†
That fluffy kuku is one of 110 must-make recipes in “The Cook You Want To Be: Everyday Recipes To Impress” (Lorena Jones, $35). Chapters include Salad for Days (hello, Persimmons with Torn Burrata and Fresh Lemon) and Meaty Things (Showarma-spiced lamb chops with pickle salad), as well as thoughtful personal essays on salting fruit, working at Chez Panisse at age 15 and his almost spiritual relationship with rice, either studded with nori or crusted with tahdig†
“Dinner in one”
Bestselling author Melissa Clark on one vessel cooking? Yes please. Our worn-out copy of Clark’s “Dinner In An Instant” has more stains than a toddler. If you buy one cookbook this summer, make it “Dinner in One” (Clarkson Potter, $30), which comes out September 6 and offers easy, flavorful, homemade recipes for busy people who don’t like doing the dishes.
The New York Times food writer covers it all, from sheet pan dinners (Crispy Lemon Chicken with Potatoes, Oregano and Capers) and one-bowl cakes (Ricotta Olive Oil Pound Cake) to one-pot pastas (Gingery Coconut Noodles with Shrimp and Greens). . She even makes a Beets and Greens Phyllo Pie in a skillet.
All 100 recipes offer vegetarian or vegan alternatives or ingredient substitutions, so you can use whatever asparagus you have instead of running to the store for snow peas (or vice versa). Thank you, Melissa. You get us.
“That Noodle Life”
Whether you skew ramen or rigatoni, you’ll fall in love with the stories, flavors, and food porn photos in “That Noodle Life” (Workman Publishing, $30) Mike and Stephanie Le’s ode to everyone’s favorite carbs.
The authors of the award-winning I am a food blog have traveled the world in search of the most slurping pastas and have covered the range with impressive enthusiasm, featuring 75 recipes for everything from Super Savory Taiwanese Beef Noodle Soup and French Onion Mac and Cheese to Miso Clam Linguine and Luxe Lamb Ragu.
There are tips on how to take instant noodles to the next level, steps to make pasta from scratch, and all the homemade toppings needed to achieve noodle nirvana, including chili oils, sauces, and garlic breadcrumbs. There’s even a section on Sexy Date Night Noodles.