New cookbooks

The New Simply from Scratch Recipes, Pillsbury Classic Cookbook #69, from 1983, has many good recipes for quick breads, yeast breads, desserts and pies, cakes, and cookies and bars. It has about 90 pages of recipes, many with full-color photos. The recipes all use Pillsbury products, but with few mixes. When an older book like this uses mixes, you often cannot get them today, for instance some dry frosting mixes, some quick breads and cake mixes are no longer available. But you can always…

Fried Green Tomatoes,cabbage, ,sliced Tomatoes, sliced onion and a tall glass of y’all Sweet Yea. Don’t forget to preorder my new cookbook. Linger...

Long live the Barefoot Contessa.

Insider's food reporter tried Ina Garten's mocha chocolate icebox cake and thought the no-bake dessert would be perfect for any season.

TV cook Mary Berg shares five fabulous dishes from her new cookbook Well Seasoned to sprinkle through this holiday season.

"It's Gonna Be Good Y'all"... and I am so excited! Go ahead and pre-order your copy of my brand spanking new cookbook at www.brendaganttbook.com! I...

It can be fun to try new dishes every now and then and you'll be amazed at what you can find in old church cookbooks and even newer ones that are full of recipes from various generations. If you don't have a bookshelf full of church cookbooks though, don't worry because this collection of mouthwatering old-fashioned recipes has plenty of great dishes for you to choose from, to make for dinner, snacking or even if you're having a party and feeding a crowd. So, take a look and see what we've…

We typically think of sangria as a summertime sip, but changing up the fruit and pairing it with cinnamon-spiced syrup makes it work just as beautifully for fall as a colorful make-ahead batch cocktail. This recipe, from Ina Garten’s new cookbook , is based on one she and her husband Jeffrey used to enjoy at [...]

Looking for the best vintage cookbooks? Expand your collection with these new titles that have old-fashioned flair and retro charm.

This is a cookbook about real farm-to-table Japanese cooking, but it’s also about something more ephemeral. The way ingredients look, smell, and feel before you even get them into the kitchen. Trusting your instincts. Using what you have right this instant rather than making lists and grand plans. With simple, nourishing dishes and richly detailed stories of Japanese farm life, Nancy Sington Hachisu creates a whole world between the fabric-bound covers of this book.