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Meatballs from The Italian Pantry by Theo Randall (Quadrille, £28 / $36) | Photography © Lizzie Mayson
Kitchen Reads
Cookbooks We Love for 2024
It’s time to get cooking! And what better way to get inspired in the kitchen than with a brand-new cookbook to browse? We’ve pulled together a collection of cookbooks from various genres to help you answer that age-old question, “What’s for dinner?” Whether you’re craving a creative take on your favorite pizza or something on the lighter side, these cookbooks are here to help. And if you’re not much of a chef, they still look beautiful on your coffee table, counter, or bookshelf!
COOK: Cocktails. Cuisine. Culture. by VIE
COOK: Cocktails. Cuisine. Culture. is an all-new lifestyle book that features all things food and drink! It boasts engaging recipes, cocktails, chef profiles, restaurant stories, and tips for table decor and party planning from experts along the Emerald Coast of Northwest Florida and beyond. In VIE’s fifteen years of publishing, we have had the privilege of meeting and nurturing relationships with some of the best chefs and restaurateurs around the country, many of whom reside here in our hometown! Get your copy at VIEmagazine.com/shop-vie.
Pizza by Thom Elliot and James Elliot (Quadrille, £20)
Pizza: History, Recipes, Stories, People, Places, Love
We’ll admit the eye-catching cover drew us in, but the content within truly captivated us. Pizza covers the fascinating world of pizza, from its roots and famous pizzerias to quirky variations. Authors Thom Elliot and James Elliot, the Pizza Pilgrims, have scoured the globe for the best pies while running their beloved pizza joints across the UK.
The Global Pantry Cookbook
This cookbook features sixty-five staple pantry ingredients from around the world, demonstrating how to craft over one hundred and twenty recipes compiled by Scott Mowbray and Ann Taylor Pittman. Learn how a sprinkle of this and a dollop of that can elevate every culinary creation!
Health Nut: A Feel-Good Cookbook
With a decade of experience as Martha Stewart’s food editor, producer, food stylist, and even personal salad chef, Health Nut author Jess Damuck created one hundred simple, vegetable-focused dishes that will redefine your perception of healthy eating.
Salad Freak
Were you intrigued by our reference to Martha Stewart’s salad chef? Jess Damuck, the self-proclaimed “Bob Ross of salads,” also crafted this book featuring stunning recipes she prepared for Martha Stewart. You won’t want to miss the creative concoctions waiting on these pages.
Cook What You Have
With the subtitle Make a Meal Out of Almost Anything, we couldn’t resist including this gem in our roundup! Tired of hearing or thinking, “I have nothing for dinner”? Say no more. This cookbook by Christopher Kimball offers incredible and effortless supper recipes crafted from basic pantry essentials.
The Italian Pantry by Theo Randall (Quadrille, £28), Photography © Lizzie Mayson
The Italian Pantry
In The Italian Pantry, world-renowned chef Theo Randall shares his top ten pantry staples and guides you through one hundred fabulous recipes using them. And let’s not forget about that eye-catching cover! It’s practically begging to be displayed on your kitchen counter or coffee table.
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![Spinach and Sun-Dried Tomato Crustless Quiche
By Sonja & Alex Overhiser, founders of A Couple Cooks | Serves 6–8
This crustless quiche is quite the heavy lifter; it works just as well at big family brunches as for make-ahead weekday breakfasts. The savory egg custard is baked without the traditional pastry shell, making it much simpler to whip up. Cottage cheese adds a boost of protein, and the custard is packed with nutrient-dense spinach.
Ingredients
10 oz [280 g] frozen spinach, thawed
6 eggs
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 tablespoons roughly chopped sun-dried tomatoes, packed in oil
1/2 tsp Italian seasoning or dried oregano
1/4 tsp garlic powder
1/2 tsp kosher salt
Freshly ground black pepper
3 tablespoons feta cheese crumbles
Directions
1. Preheat the oven to 375°F. Grease a 9-inch round pie dish.
2. Use your hands to squeeze out as much excess liquid as you can from the thawed spinach, then break it into small pieces.
3. In a large bowl, whisk the eggs. Stir in the spinach, cottage cheese, Parmesan cheese, 4 tablespoons of the sun-dried tomatoes, Italian seasoning, garlic powder, kosher salt, and a few grinds of black pepper.
4. Pour the egg mixture into the prepared dish. Sprinkle the top with the remaining sun-dried tomatoes and the feta cheese crumbles.
5. Bake the quiche until set in the center and golden around the edges, 28 to 30 minutes. Let rest for at least 15 minutes before cutting into pieces and serving.
Tips
Leftover quiche keeps well, and you can eat leftovers cold, at room temperature, or warm. Try it on a sandwich; it’s especially good on bread with Dijon dill spread.
If possible, look for bagged frozen spinach rather than boxed. It thaws easily in a colander under warm water.
Storage
Leftovers will keep, refrigerated, for up to 5 days.
See more festive recipes in VIE: www.viemagazine.com/article/the-holiday-table
Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser © 2024. Published by Chronicle Books. Photography © Shelly Westerhausen Worcel.](https://viemagazine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
