Cookbooks

Recipes From Our Favorite Cookbooks of the Year

Like sofrito bolognese, baked butter paneer, and London Fog brownies.
Sofrito Bolognese in shallow pink bowl
Photo by Lauren Vied Allen

This year we enlisted a group of tastemakers—Bon Appétit and Epicurious staffers, food writers and editors, cookbook authors, and chefs—to nominate their favorite new cookbook of 2025. The list included a collection of 16 stellar titles, with new releases from renowned authors like Samin Nosrat, Alison Roman, and Hetty Lui McKinnon. These books touched our hearts in many ways, sharing impassioned essays, teaching us invaluable techniques, and delivering stellar recipes.

Lucky for us, Epicurious has a vast archive of dishes from the pages of our favorite cookbooks of the year. To start, make Sofrito Bolognese from Kiera Wright-Ruiz’s My (Half) Latinx Kitchen. With a vegetal base, sazón, and caramelized tomato paste, the meat sauce has unbelievable depth. In need of a delectable vegetarian dish? Make this Baked Butter Paneer from Meera Sodha’s Dinner. Best served with warm plush naan for sopping, it’s wholly satisfying. And to end on a sweet note, make these London Fog Brownies from Nicole Rucker’s Fat + Flour. With chewy edges and an aromatic fudgy center, they’re simply dreamy. Read on to explore recipes from our favorite cookbooks of 2025.

  • Mapo Tofu Salad on a plate
    Photo by Hetty Lui McKinnon
    1/28

    Mapo Tofu Salad

    The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

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  • Kung Pao Cabbage on a platter
    Photo by Hetty Lui McKinnon
    2/28

    Kung Pao Cabbage With Tofu

    Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

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  • Image may contain Food Food Presentation Cutlery Fork Plate Blade Knife Weapon and Cup
    Elliott Jerome Brown Jr.
    13/28

    Joojeh Kebab

    A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.

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  • A bowl of zucchini in a vibrant red sauce dressed with herbs.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Emma Ringness
    14/28

    Sweet and Spicy Zucchini

    A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

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  • A colorful summer salad of corn peppers onions and avocados alongside a cutting board with extra parsley and a small...
    Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Emma Ringness
    15/28

    Grilled Summer Salad With Creamy Miso Dressing

    A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.

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  • Roasted Eggplant in Satay Sauce on baking sheet
    Photo by David Loftus
    16/28

    Eggplant Roasted in Satay Sauce

    Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

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  • Photo by David Loftus
    17/28

    Crispy Oyster Mushroom Skewers With Bok Choy Salad

    Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

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  • Vodka Gochujang Pasta in shallow bowls
    Photo by David Loftus
    18/28

    Vodka Gochujang Pasta

    This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

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  • Baked Butter Paneer in a shallow skillet
    Photo by David Loftus
    19/28

    Baked Butter Paneer

    I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

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  • Cardamom pancakes with syrup and pistachios on platter
    Photo by Matt Russell
    20/28

    Cardamom Pancakes With Honey Lime Syrup

    Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

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  • Sofrito Bolognese in shallow pink bowl
    Photo by Lauren Vied Allen
    23/28

    Sofrito Bolognese

    An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

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  • Île Flottante in a cutglass bowl
    Photo by Xavier Tera
    24/28

    Île Flottante

    Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

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  • Fufu on a black plate
    Photo by Doaa Elkady
    25/28

    Fufu

    Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

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  • Crispy Baked Wings With Berbere Glaze on rack
    Photo by Doaa Elkady
    26/28

    Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

    Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

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  • Crosssection of Tofu Breakfast Burritos against green background
    Photo by Bobby Fisher
    27/28

    Tofu Breakfast Burritos

    Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.

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  • Brown Butter Miso Mochi Blondies stacked on counter
    Photo by Linda Xiao
    28/28

    Brown Butter Miso Mochi Blondies

    You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

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Nina Moskowitz is an associate editor, cooking at Epicurious and Bon Appétit, and periodically writes digital stories for Epicurious. Previously, Nina worked in the world of nonprofits and baked at a Brooklyn loved restaurant where she honed in on her dessert skills. Nina continues to bake at home, specializing in layer ... Read More
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