The 16 Best Cookbooks of Fall 2024

Andrea D’Aquino

New books from Martha Stewart, Carolina Gelen, Paola Velez, Yotam Ottolenghi, and more will make you happy to turn on the stove again

You know the drill: According to the calendar, it’s fall now, and that means it’s time to Get Serious — about school and work, about the impossible task of emotionally preparing yourself for the upcoming election, and, of course, about cooking. Between now and December, cookbook publishers will churn out some 100 new titles in service of promoting better living through eating. “Turn on your stoves!” they seem to shout. “Haul out those baking pans! Prepare to spend many hours contemplating the abyss of your Dutch oven!”

Given the sheer number of cookbooks on the horizon, choosing 16 titles to spotlight here (22 if we’re counting those included in our additional themed roundups) was, as it always is, a challenge. The titles we’ve chosen all add something new to the never-ending conversation about the foods we want to make and eat. Here, you’ll find a deep dive into Cajun cooking; baking filtered through the Bronx, India, and beyond; a deeply personal exploration of Black food, and life, in the South; smart spins on weeknight dinner; and the 100th cookbook from the queen herself, Martha Stewart. It is, as ever, as much a feast for the senses as the stomach; consider this preview your amuse bouche. — Rebecca Flint Marx

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Zoë Bakes Cookies: Everything You Need to Know About Making Your Favorite Cookies and Bars

Zoë François

Ten Speed Press, out now

The second cookbook from TV baking show host, pastry chef, and teacher Zoë François has recipes for cookies and bars for any occasion and then some, but what makes it special to me is a section in the front of the book entitled Cookie Academy. Any baker can put together 100 or so cookie recipes and reassure you that baking is fun, really, but far fewer take the space, as François does, to show you exactly how the recipes work. Over the course of a few illustrated pages, François patiently demonstrates what adding different quantities and types of sugar, leaveners, and fats, along with eggs and flour, does to a cookie. Even if you’re an experienced home baker, seeing this laid out in one place is illuminating.

François organizes her recipes into chapters that reflect her upbringing: The first chapter, titled The Vermont Commune, was inspired by her childhood spent on one, and contains a lot of oats: There are no fewer than four kinds of oatmeal cookies, and there are two permutations of granola. Granny Neal’s Christmas Cookies and Bubbe Berkowitz’s Cookies comprise treats baked by François’s grandmothers (think linzers and rugelach, respectively), while State Fair and Other Favorites nods to her current, longtime home of Minnesota.

It was in this chapter that I found a recipe for blueberry gooey butter bars, which François describes as the “love child of the famous St. Louis gooey butter cake and a blueberry oat crisp.” Easy to follow, it made some very delicious, very gooey bars that were marred only slightly by a greasy shortbread crust. A quick trip back to the Cookie Academy explained the issue: I’d let the butter soften too much. Baking is full of mistakes, but it’s a rare baking book that tells you why, and in doing so encourages you to try, try again. — Rebecca Flint Marx

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Persian Feasts: Recipes & Stories From a Family Table

Leila Heller with Lila Charif, Laya Khadjavi, and Bahar Tavakolian

Phaidon, September 10

If I had to pick one word to describe Persian Feasts, it’d be colorful. It’s so easy to get lost in the maze of dazzling salads glittering with ruby-hued pomegranate seeds, caramelized pears scattered with bright green slivered pistachios, and endless stews and curries dyed yellow with saffron. It’s no wonder that the visuals of Persian Feasts are so stunning, as the author, Leila Heller, is an art gallerist with a clear affinity for design.

Persian Feasts doesn’t have a singular definition for what constitutes Persian food; Heller celebrates khoresht fesenjan from the coasts of the Caspian Sea, shares her riff on a Shirazi salad, and stirs up a dish of sour chicken stew from Iran’s northern province of Gilan. But as much as this book is an exploration of Persian cuisine across Iran, Azerbaijan, and beyond, it’s also a love letter to Heller’s mom, Nahid Joon, who had always dreamt of writing a cookbook before unexpectedly passing in 2018.

Nahid Joon is alive in every page of this book. Heller shares stories of picking grape leaves with her mom in her childhood home in Tehran and provides instructions for her signature Thanksgiving dish, a platter of rice studded with sour cherries. She traces Nahid Joon’s family history while also providing details of her many travels, from Nice to London to Dubai, that influenced the way she cooked. And, if this cookbook’s 100 recipes are any indication, the way she cooked was brilliant. — Kat Thompson

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Good Lookin’ Cookin’: A Year of Meals

Dolly Parton and Rachel Parton George

Clarkson Potter, September 17

Cowritten by country music legend Dolly Parton and her sister Rachel Parton George, Good Lookin’ Cookin’ reads a lot like a family scrapbook. It’s packed with 80 recipes from throughout both women’s lives, including things like the gooey chocolate cobbler their mama made as a special treat during their Tennessee childhood, or the family’s time-tested potato salad, studded with chopped egg and minced celery. There is not much new or innovative in this book, but there is a whole lot of delicious nostalgia. (And a few extraneous recipes — no one really needs a tutorial on how to dye beer green with food coloring.)

According to Dolly, Rachel is her favorite cook, and her dishes are deeply influenced by the duo’s upbringing. The recipes within Good Lookin’ Cookin’ are pure comfort food — the kind you’ll want to pile high on a plate and eat among family — and designed for celebrating special occasions. Each chapter is structured like a multicourse holiday feast, with the proteins, sides, and desserts that you’ll need to give your own New Year’s Day, Easter, Christmas, even St. Patrick’s Day celebration the little bit of that flair that only Dolly can bring. — Amy McCarthy

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Bayou: Feasting Through the Seasons of a Cajun Life

Melissa M. Martin

Artisan, September 24

The James Beard Award-winning chef Melissa M. Martin is inextricably connected to the inimitable foodways of the state of Louisiana. A native of Chauvin, she’s the chef behind New Orleans’s beloved Mosquito Supper Club and the author of an acclaimed cookbook of the same name. Bayou, Martin’s second cookbook, reads like a scrapbook of sorts, cataloging her culinary journey from childhood to chef.

In Bayou, Martin takes the reader through a full year of Cajun eating. Divided by the seasons, the recipes run the gamut from a rustic backbone stew for a chilly fall day to more elegant dinner party-worthy dishes, including crawfish fettuccine and a Cajun-inflected take on Lowcountry pickled shrimp inspired by Martin’s fellow New Orleans chef Susan Spicer. The book’s collection of recipes vividly illustrate the ways in which the region’s homestyle Cajun dishes intermingle with the refined, chef-driven Creole cuisine of New Orleans to produce a food culture that’s like none other on earth. — AM

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Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes

Carolina Gelen

Clarkson Potter, September 24

There is a kind of food that excels in short-form video. It’s accessible but better, relying on a clever tweak on a known concept. Carolina Gelen has grown her following (1.2 million on Instagram and over 650,000 on TikTok) with this kind of food — beans in vodka sauce; onion bread; upgraded lemonade. Naturally, Gelen’s debut cookbook relies on the same premise: dishes that aren’t likely to be foreign to most people, but that feel upgraded from the familiar.

Take Gelen’s breakfast quesadilla: Instead of cracking an egg between tortillas and sprinkling on cheese, she asks you to brush the tortillas with some of the egg so that sesame seeds stick to it, to scramble the eggs with cottage cheese and wilted spinach, and to assemble the quesadilla such that the sesame seeds toast and brown on the outside, adding both texture and flavor.

Gelen is good at these little tweaks. She caramelizes the lemons for her gremolata. She simplifies the process of making cabbage rolls by reimagining them as a layered casserole. She circumvents the need for bechamel in mac and cheese by reaching right for already-gooey Brie. Her recipes have little tells of TikTok influence, like a take on arayes that resembles those viral “smashed tacos.”

She is not averse to shortcuts and she often offsets her requests for effort in the kitchen with ease — yes, you’re making sesame seed-infused honey, but then you’re just drizzling it over dates that you’ve stuffed with Gruyere. Pass the Plate will be useful for both new cooks and experienced ones who fall into idea ruts every so often. It’s an approachable and highly usable book that suggests that Gelen has much more going for her as a recipe developer than her social media following alone. — Bettina Makalintal

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Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More

Kristina Cho

Artisan, September 24

Kristina Cho’s Chinese Enough opens with the simplest — but perhaps most personal — of Chinese recipes: tomato egg. Everyone has their own preferred way of making it, and starting with it sends a strong signal: This is unquestionably a cookbook dedicated to Chinese cooking. But it’s when Chinese Enough strays from tradition and veers into the personal, highlighting Cho’s upbringing in Cleveland and her current home in the Bay Area, that it shines brightest.

The book is immensely approachable for those who might be newer to Chinese techniques, but also offers plenty of creative variations (like a silken tofu and tomato salad that can be jazzed up with thousand-year-old egg). If you love cooking with others, jump straight to the chapter dedicated to “recipes that benefit from assembly-line-style production.” Cho’s dumpling party guide has a recipe for homemade wrappers, four types of wrapping techniques, and even a Mad Libs-esque recipe card so you can write down any new creations. “Invite people over to your house to make dumplings, and you’ll be surprised how much your community will grow,” Cho writes.

Certain recipes — banh mi-inspired pasta salad, pork floss-topped deviled eggs — are anything but traditional, and hint at the creativity that made Cho’s first cookbook, Mooncakes and Milk Bread, so popular. Others nod to her Cantonese family traditions, her Bay Area home (San Francisco garlic noodles), and her Midwest upbringing (a Cleveland-ish cassata cake, which combines a liqueur-soaked Italian cake with a Chinese bakery sponge cake).

Chinese Enough is dedicated to family, but also grapples with identity the way any second-generation American might; as Cho writes, “cooking together helps soothe the tensions between generations.” The book is also a beautifully penned tribute to her family and upbringing — one that would make any parent, Chinese or not, extremely proud. — Stephanie Wu

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Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store

Paola Velez

Union Square & Co., October 1

The burnt tahini and Concord grape pie on the cover of Bodega Bakes says a lot about what makes Paola Velez’s debut cookbook so enticing: this way lies color, and flavors that you won’t find in every other baking book. Velez describes herself as “a Bronx-born Afro-Latina pastry chef and community organizer” (she’s a co-founder of Bakers Against Racism), and her book functions as much as a tribute to the borough as Velez’s talent for creating baked goods that are as beautiful as they are flavorful.

As Velez writes, her recipes are “a mix of my classical training and love of Americana filtered through the Bronx and the islands of the Caribbean”; as such, there’s soursop in her peach cobbler and ripe plantains in her sticky buns, snickerdoodles flavored with sorrel, and pecan pie spiked with tamarind. And in Velez’s pantry section, you’ll find Maria cookies and Malta alongside strong opinions about imitation vanilla extract (sometimes it can be better than the real stuff, Velez writes — hey, to each their own).

Organized by genre (“Bizcochitos & Other Cakes You’ll Like”; “Galletas Para Todos”), Velez’s recipes present an irresistible tableau, especially as photographed by Lauren V. Allen. After a lot of indecision I wound up making the Summer Camp Milk Chocolate Brownies, which are packed with graham cracker bits and mini marshmallows. Despite the fact that my overeager broiler incinerated the marshmallows, which are supposed to be toasted before they’re added to the batter, the brownies were a winner, thick and fudgy and texturally delightful. As they baked, I bookmarked about 15 other recipes I want to try; truly, this is a book that inspires cravings, to say nothing of late-night bodega runs to satisfy them. — RFM

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Desi Bakes: 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts

Hetal Vasavada

Hardie Grant, October 1

With Desi Bakes, Hetal Vasavada continues her mission to bring Indian flavors and design to western desserts. Her first cookbook, Milk & Cardamom, named after her blog of the same name, married popular Indian treats like mango lassi and gulab jamun with cakes and puddings. But here, the MasterChef contestant goes even deeper into Indian flavors, often focusing on the specific sweets of Gujarat that may not be as internationally known. There’s gujju bhai toffee, littered with Gujarati savory snacks; a spice cake inspired by salam pak, a popular mithai that’s said to have Ayurvedic health properties; and a magaz cream pie piled high in a chocolate shortbread crust.

But as Vasavada writes, her desserts were almost more inspired by Indian art. “Through this book you’ll see references to various handicrafts and textile styles as a major source of my inspiration,” she writes. “I wanted to show that India is more than just paisley, peacocks, and elephants!” The result is a book full of both flavorful and beautiful bakes, like a pear and cardamom jam Bakewell tart with slivered almonds crisscrossed over the top; checkerboard cookies in a pink-orange-yellow Madras checkered pattern; and a “mud work cake” inspired by mirror-worked textiles, piped with salted meringue buttercream and decorated with silver dragees. Vasavada makes decoration feel doable, mostly by creating cakes and tarts that feel so special you want to put in the effort to make them gorgeous. — Jaya Saxena

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Ottolenghi Comfort: A Cookbook

Yotam Ottolenghi with Helen Goh

Ten Speed, October 8

Leave it to Yotam Ottolenghi, the London-based chef and cookbook author whose name has become a kind of shorthand for interesting, veggie-forward recipes, to redefine “comfort food” in a way that actually feels fresh and exciting. In the chef’s latest book, his 11th, the dishes are full of flavor that doesn’t take hours to achieve. These recipes are, perhaps, a little more involved than what some of us might consider comfort food, but most can be whipped up relatively quickly for an easy weeknight dinner that’s actually interesting.

The book arrives just in time for fall, which means you’ll immediately want to dig into cozy, caramelized onion orecchiette and cheesy rice cakes studded with peas and crisped in a skillet until their exterior resembles the perfectly golden brown crust of a tahdig. You can expect the bacon-studded Dutch baby, topped with tomatoes that have been roasted until they’re nice and melty, to become a permanent part of your weekend breakfast rotation. Vegetables, too, get the comfort-food treatment, like tender hispi cabbages roasted in tons of miso butter, and hearty mixed-mushroom ragu. In this book, Ottolenghi’s approach proves that pretty much any ingredient can be transformed into a plate (or bowl!) of pure comfort. — AM

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Jiggle!: A Cookbook: 50 Recipes for Sweet, Savory, and Sometimes Boozy Modern Gelatins

Peter DiMario and Judith Choate

Workman Publishing Company, October 8

I have to admit that anything to do with gelatin scares me. Maybe it’s flashbacks to a high school Jell-O shot recipe gone awry, or the oh-so-’70s vibe of the typical Bundt cake-like mold. The whole process of making Jell-O has always felt like a science experiment where one misstep could lead to an explosion of gelatinous goo all over my kitchen. So in a personal quest to face my fears, I read Jiggle by Peter DiMario and Judith Choate, a movie and TV producer and chef and recipe developer, respectively. Their technical and theatrical backgrounds make sense when you see their book’s vibrant tablescapes and presentations, photographed by Eric Medsker, that make various gelatin dishes leap off the page. Thankfully, the pair start their book with a basic education on the differences between various agents, molds, and proper ways to plate.

Akin to staying on the bunny slopes, I felt most confident trying something from the section labeled Super Simple Starter Jiggles, where ingredients like apple juice and lemonade provide the base. I opted to make the Pomegranate Jiggle, which only required a saucepan, gelatin, pomegranate juice, sugar, mint, and patience while the jellies set in the fridge. When they were ready, I served them in martini glasses, topped them with vanilla yogurt and pomegranate seeds, and felt like Betty freakin’ Crocker. Once readers master the basics, they can move on to techniques like multilayering, creating mosaic patterns, or sculpting aspics. There is, of course, a whole chapter on boozy innovations like a bouncy bloody mary shot and adorable watermelon margarita bites. I haven’t quite gotten there yet, but feel grateful that I’ve been delightfully reintroduced to the world of all things wobbly. — Jess Mayhugh

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What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities

Julia Turshen

Flatiron, October 15

Julia Turshen’s charts are the best. The cook and best-selling author is known for her down-to-earth and accessible approach to cooking, hand-drawing geometric grids for salads, sandwiches, dressings, soups, pastas, and more. So it’s no surprise that her latest cookbook, What Goes with What, has a cover laid out in squares and includes 20 charts (in addition to 100 recipes) for a quick, at-a-glimpse way to visualize your next meal. The through line of Turshen’s five cookbooks and various social media series has always been ease — whether it’s reusing leftovers in a smart way or getting creative with what you already have lying around. This book focuses on the latter, but infuses even the most seemingly mundane pantry dump meal with warmth and creativity.

Take her cucumber and avocado salad. I already had almost all of the ingredients in my kitchen (cucumbers, mayo, kosher salt) and just had to buy ripe avocados, kimchi, and Korean red pepper flakes (though black pepper would do in a pinch). The result was a fresh, umami-rich salad with diverse textures that took me 10 minutes to make. There’s also an entire chapter on grain bowls — my personal favorite way to eat dinner — that will bring anyone out of a taco bowl slump. Or flip to Turshen’s section called Main Dishes, where a simple chicken entree can be given new life with artichokes, poblanos, or hoisin, depending on the recipe. Beyond the charts and hacks, the book has heart, too, with essays on queer cooking and body positivity. The photography and graphics are light, bright, and simple — accented with Turshen’s signature handwriting that always makes me feel at home. —JM

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Our South: Black Food Through My Lens

Ashleigh Shanti

Union Square & Co, October 15

The most magical cookbooks are ones that really transport you to a place you’ve never been; you can smell the food through the pages, hear the sizzles and clangs of cooking, and taste the flavors before even attempting a single recipe. Ashleigh Shanti’s debut cookbook, Our South: Black Food Through My Lens, is this kind of cookbook.

The term “Southern food” tends to unfairly lump a wide range of cuisines under a single umbrella. Some foodways are stereotyped, others ignored or forgotten completely. Shanti aims to dispel the notion that Southern food — and Black food — is a singular thing. How can they be, when the Appalachian mountains of Virginia and the coastal shores of South Carolina offer such different variations on those cuisines?

The book is divided into five chapters — Backcountry, Lowcountry, Midlands, Lowlands, and Homeland — each exploring the specific locales that influenced Shanti’s cooking and perception of food from a young age. As much as the chapters reflect the geography of Shanti’s upbringing, they also pay tribute to the many matriarchal figures in the chef’s life. The Backcountry explores the Appalachian South, a place where Shanti’s great-aunt Hattie lived and where a young Shanti loved to forage. Here, there are recipes for wild mountain tea, creamed sour corn, and rolls with a country ham and ramp butter. Meanwhile, the seafood-centric recipes in the Lowcountry chapter reflect Shanti’s memories of her childhood spent with paternal family off the coast of South Carolina: There’s a cheesy crawfish croustade, barbecued oysters on the half-shell, and crab toast sprinkled with benne seeds.

Homeland, the final chapter, sees Shanti really coming to her own, powered by the family that came before her, the places she’s lived and experienced, her current home in Asheville, North Carolina, and the lessons she’s learned in the fine dining world. There’s a playful riff on mole made with okra and inspired by her Mexican and German wife, a hot oyster and collard greens dip, and a savory-leaning apple pie dripping with chicken schmaltz icing that I’ll be making all fall. — KT

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Madame Vo: Vietnamese Home Cooking From the New York Restaurant

Jimmy Ly and Yen Vo with Dan Q. Dao

Abrams, October 22

If you’ve ever had the pleasure of dining at Madame Vo, the New York City Vietnamese joint known for its massive bowls of short rib pho, you know how special the experience — and the food — is. It’s one of the places I’ve missed the most since moving away from the city. Thankfully, this debut cookbook from Jimmy Ly and Yen Vo, the restaurant’s chef-owners, brings Madame Vo to my own kitchen.

The cookbook reads like a love letter not only between Ly and Vo, who are married, but also to Vietnam, the country both their parents fled as refugees during the aftermath of the Vietnam War. Alongside its recipes are stories about Ly’s and Vo’s experiences growing up in New York and New Orleans, respectively, and the life, family, and restaurant they built together. Co-author Dan Q. Dao also includes thoughtful essays about what it means to be Vietnamese American; Vietnamese nhậu, or eating and drinking, culture; and musings on the regionality of Vietnamese cuisine.

All of Madame Vo’s hit dishes can be found in the pages, including creamy tomato tết noodles loaded with crab to fiery bún bò huế, or the Miss Saigon, a cocktail made with syrupy plum wine that also happens to be my favorite from the restaurant. Although this is a restaurant cookbook, which can sometimes be intimidating, Madame Vo includes approachable recipes along with dishes you’ll want to commit a weekend to; as everyone knows, pho broth cannot be rushed. — KT

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Crumbs: Cookies and Sweets from Around the World

Ben Mims

Phaidon, October 29

You could buy Crumbs just for the cookie recipes. As its title suggests, there are plenty of them from every corner of the globe, like Bulgarian medenki, which will fill your kitchen with the witchy aroma of roasting honey and cinnamon, and Brazilian casadinhos de goiabada, ethereally airy butter cookies sandwiched with a swipe of guava jam. But around the recipes is an encyclopedia. Author Ben Mims worships cookies, and painstakingly outlines their history from their origins in Persia, where granulated cane sugar was first developed in the seventh century, to their place on the back of a Nestle chocolate chip bag. Each cookie recipe comes with a history of the trade or colonization routes that brought flavors from one part of the world to another, or the precise economic conditions that created the need for, say, the Estonian mayonnaise cookie (a cheap ingredient swap for both oil and eggs in the Soviet Union. Genius!).

Reading through Crumbs, which separates its recipes by locale (Anatolia, the Mediterranean, sub-Saharan Africa) you begin to see the similarities in how we treat ourselves. Palestinian date-filled cookies resemble Sicilian fig-filled ones; cardamom appears in cookies from Lebanon to India; almonds travel from Morocco to Spain to Puerto Rico. Cookies from everywhere are printed with jam and flavored with anise, pressed into ornate molds and piped with cream. In one aside, Mims notes that theories have proliferated for how crescent-shaped cookies came about, tagging them to pagan moon worship and rebellion against Ottoman invasion alike. “It’s also possible,” he writes, “that the shape came about as a way to be more aesthetically pleasing than something simpler.” There is a deeply human impulse to make delicious, and beautiful, things. Crumbs is full of them. — JS

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Martha: The Cookbook: 100 Favorite Recipes, With Lessons and Stories From My Kitchen

Martha Stewart

Clarkson Potter, November 5

Now the author of an eye-popping 100 books, Martha Stewart remains the undisputed queen of entertaining. In Martha: The Cookbook, she proves that she’s still in peak form, the kind of cook who refuses to rest on her laurels. There are, of course, inimitably Martha recipes here — perfect honey-mustard glazed salmon, blueberry muffins, and flawless gougeres — but there are also some new dishes for folks who already have many of Martha’s most beloved recipes memorized by heart. One of my favorites, for example, is the impossibly fluffy custard egg sandwich inspired by Boston’s Flour Bakery chef Joanne Chang.

Still, Martha remains the best at being Martha, and the recipes that are deeply connected to her essence are the most successful. Mixing a super-cold Martha-tini really does kind of make you feel like the queen herself, and sipping her daily green juice — a concoction she credits in part for her flawless skin — is actually enough to make you believe that you, too, could still look like that at 83 years old. I was slightly skeptical of her buttermilk-potato soup, which involves a bowl of cold buttermilk and hot boiled potatoes garnished with dill and frizzled onions, but the result — cool, creamy, and inspired by Stewart’s Polish farming heritage — was just further proof that Martha Stewart absolutely never misses. — AM

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Wafu Cooking: Everyday Recipes With Japanese Style

Sonoko Sakai

Knopf, November 12

Some of my favorite things to eat when visiting Japan are the various wafu foods, or Japanese interpretations of foreign dishes. There’s katsu curry, a reformulation of Indian curry suited to Japanese tastes; wafu Italian restaurants that pile Japanese spaghetti noodles with shiso leaves and shimeji mushrooms; and Salisbury steak-like hambagu steaks served at yōshokus, or Japanese-style western restaurants.

The genre is at the heart of Wafu Cooking, Sonoko Sakai’s fourth cookbook. In it, Sakai, a renowned cooking teacher, shares how both she and her recipes have been influenced by the places she’s lived. Including dishes like “carne asada japonesa,” reminiscent of her time spent in Mexico City, or a California-inspired salmon chirashi bowl bursting with avocado and grapefruit, Sakai explores how abundantly the philosophy of wafu cooking can be applied to create endless — and delicious — new dishes.

Sakai’s book includes some classic beloved wafu recipes, like mentaiko spaghetti and Chinese-influenced chashu pork. But Sakai’s innovative flair really comes through in her own genius riffs, like adding a dollop of salty miso to stewed, caramelized apples for apple pie, or incorporating spicy yuzu kosho in a creamy udon dish for a Japanese version of pasta al limone. Sakai’s recipes are original, playful, and fun, and strike a balance between classic wafu dishes and new, inventive takes that could have been dreamed up only by her. —KT

Andrea D’Aquino is an illustrator and author based in New York City.

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