A post-holiday ritual I’ve adopted since I started writing about cookbooks for The Atlanta Journal-Constitution three years ago is to whittle down the mountain of review copies I’ve accumulated to make room for new releases. Many books will get donated. Others will be wedged in out-of-the-way bookcases for reference. A small handful will remain indefinitely within easy reach, a few steps from the stove.
These are the books that have won me over with recipes I’ve made, loved, and would happily serve again. I’ve singled out five of my favorites — each distinctive in its own way, and simply too good not to share.
Credit: Evan Sung
Credit: Evan Sung
Rainbow Chard and Kabocha Pumpkin Bean Soup
Infused with cardamom, thyme and everyday aromatics, this nourishing plant-based soup from Atlanta chef and Kerala, India, native Asha Gomez and published in her “I Cook in Color: Bright Flavors From My Kitchen and Around the World” (Running Press, $32.50) dazzles all the senses. If you can’t find kabocha pumpkin, butternut squash makes a great substitute.
Credit: Chelsea Kyle
Credit: Chelsea Kyle
Campari Shortbread Cookies with Crunchy Orange Sugar
A splash of Campari and a sprinkle of coarse, citrus-scented sugar turn a classic butter cookie into a sophisticated, adult-only treat in this recipe from “Cookies: The New Classics” by Jesse Szewczyk (Potter, $27.50).
Credit: PEDEN+MUNK
Credit: PEDEN+MUNK
Golden Brown and Delicious Chicken Breasts with Crispy Bread Salad
I rarely get excited about chicken breasts because too often they cook up dry and tasteless. YouTube star Molly Baz helped me overcome this prejudice with a heavy skillet, a basting of garlic butter, and some extra-flavorful salad companions. This recipe is adapted from Baz’s “Cook This Book: Techniques That Teach and Recipes to Repeat” (Potter, $32.50).
Credit: Lauren Vied Allen
Credit: Lauren Vied Allen
Deviled Crab Rigatoni
The splurge on lump crabmeat to make this seriously upgraded riff on tuna noodle casserole is worth every penny. And the freezer-to-oven instructions from authors Ashley Christensen and Kaitlyn Goalen in their “It’s Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes” (Ten Speed Press, $30) work like a charm. If quality crab is out of reach, chopped shrimp can be used instead.
Credit: Eva Kosmas Flores
Credit: Eva Kosmas Flores
Sauteed Spinach with Golden Raisins and Pine Nuts
Sometimes the simplest dishes make the biggest impression. This Catalan-inspired dish created by “Top Chef” star Gregory Gourdet and published in his “Everyone’s Table: Global Flavors for Modern Health” (Harper Wave, $37.50) makes a stunning side dish to brighten up any plate.
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