A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala-Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive and incredibly delicious. I Am From Here organises 130 recipes by ingredient, emphasising staples, spices and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn and peas. Winter brings sweet potatoes and greens: mustards, collards, kale and spinach. Rice is a constant throughout. Bhatt vividly recounts the special meals cooked by his mother and grandmothers-vegetarian comfort food such as Khichadi, custardy rice pudding and Stewed Gujarati-Style Black-Eyed Peas-and presents them alongside dishes he's shared with friends, colleagues and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party-worthy Grilled Pork Tenderloin with Tandoori Spices. Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you're cooking far away from the warmth of Mississippi.

Memorable savorings from Camp Waldemar (Texas) kitchen

Patti LaBelle, living legend, beloved musical icon, "Godmother of Soul" (The New York Times), and New York Times bestselling cookbook author, crafts a new collection of her favorite comfort food recipes to help you bring joy and flavor to your family's table. For Patti LaBelle, cooking isn't simply about food-it's about love. Raised in a family of fantastic Southern cooks, she has kept the lessons she learned in her beloved parents' and aunts' kitchens close to her heart but now, she is ready to share these delicious family heirlooms. Combining mouthwatering and accessible recipes with charming personal reminisces of her remarkable life-from learning to cook by observing her parents to whipping up meals for her band after dazzling shows-LaBelle Cuisine will fill your heart as well as your stomach. With a colorful variety of dishes as appetizing as Say-My-Name Smothered Chicken, Wicked Peach Cobbler, Fierce Fried Corn, and more, this cookbook is something to sing about.

From meatball po'boys to Creole red gravy, the influence of Sicilian foodways permeates New Orleans, one of America's greatest food cities. Nana's Creole Italian Table tells the story of those immigrants and their communities through the lens of food, exploring the ways traditional Sicilian dishes such as pasta and olive salad became a part of-and were in turn changed by-the existing food culture in New Orleans. Sicilian immigrants-Elizabeth M. Williams's family among them-came to New Orleans in droves in the late nineteenth and early twentieth centuries, fleeing the instability of their own country and hoping to make a new home in America. This cookbook shares Williams's traditional family recipes, with variations that reveal the evolution and blending of Sicilian and Creole cuisines. Baked into every recipe is the history of Sicilian American culture as it has changed over the centuries, allowing each new generation to incorporate its own foodways and ever-evolving tastes.

Malta: Mediterranean Recipes from the Islands takes you to the spectacular archipelago between Italy and the North African coast with over 65 dishes showcasing the country's vibrant cuisine. Exploring his own family heritage, author Simon Bajada (Baltic, The New Nordic) captures Maltese food for the home cook, with recipes including ftira, a sourdough bread drenched in tomato, tuna and olives; aljotta soup, a flavour-packed brew of fish and garlic; and pastizzi, a deliciously addictive pastry. Featuring breathtaking photography and evocative coastal landscapes, Malta is a stunning postcard from the heart of one of Europe’s most captivating hidden gems.

Turn your air fryer into your most used (and loved) kitchen appliance.

This comprehensive cookbook has everything you need to create mouthwatering meals in your air fryer, including practical guidelines for using your appliance and recipes that go beyond air frying. Yes, it’s possible to use your air fryer to bake, grill, steam, and roast—and these delicious recipes make it easier than ever.

What sets The Complete Air Fryer Cookbook apart from others:

• TEACHES YOU EVERYTHING YOU NEED TO KNOW: Take the intimidation and guesswork out of air frying with step-by-step instructions, simple recipes, and more to make things easy.
• INCLUDES HELPFUL COOKING CHARTS: This book includes handy reference charts for cooking times, temperatures, and measurements to cook popular vegetable, poultry, meat, and fish air fryer dishes in your kitchen.
• 100+ SIMPLY AIR FRYING RECIPES: Make a wide variety of delectable meals and sides, including Spinach Quiche, Mexican Pizza, Beef and Mango Skewers, and Buffalo Chicken Bites. Make something that's fitting for every diet and lifestyle, whether you're keto, vegetarian, or concerned about weight loss.
• TIME-SAVING HACKS: Learn how to bake, grill, and fry with the push of a button, and discover how you can drop pre-prepared and frozen foods right into your air fryer for the ultimate in quick cooking and convenience.

Whip up a wide variety of tasty air fryer recipes using The Complete Air Fryer Cookbook.

'There are so many recipes in here that have me planning all manner of meals to look forward to.' - Nigella Lawson With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included. The recipe chapters are arranged into sections by texture: Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso Dengaku Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofu Mashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantons Silken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stew Fermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh Mi Dried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergine Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding