MORE COOKBOOKS
these release dates have me looking forward to fall already!
one of life’s best feelings is having your hands on a copy of a cookbook on release day. it’s the culmination of SO much work—strategy and creative thinking, recipe development, recipe testing, photo shoots, prop styling, writing headnotes, editing copy, it’s all sooooo much work—and now you get to live with it, cook alongside it! you’re holding someone’s brand-new cookbook baby!
a few of my favorite recipe developers are publishing their next cookbooks in the fall... and, i am thrilled about this lineup.
here’s what i’ve got coming to my mailbox
something from nothing by alison roman (11.11.25)
alison’s recipes are some of my absolute favorites—i cook her lemon tart and tangy short ribs every easter. her pie crust is one of my go-tos. here comes her latest book focused on creating something from nothing (one of the cooking’s best feelings!), usually using pantry ingredients. sign me uuuuuup.
from the publisher:
In Something from Nothing, bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook’s best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does–loosely, intuitively, and with maximum flavor. With each recipe you’ll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, “How did something so wonderful come from basically nothing?”
good things by samin nosrat (9.16.25)
the cookbook samin didn’t want to write. listen to her talk about it on her podcast, home cooking! the premise of this sounds wonderful. so looking forward to what she created almost-begrudgingly.
from the publisher:
Good Things is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).
let’s party by dan pelosi (9.2.25)
it’s no secret i love grossy and his recipes. remember when i hosted a party based on his first book, let’s eat? i’ve been advised not to order this book because it comes out too close to my birthday. i accept this advisement.
from the publisher:
In his second cookbook, the New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Some celebrations are familiar, like Giving Thanks (but—surprise!— we’re having roast chicken), and others prove any time calls for entertaining: Breakfast for Dinner makes your pajamas party-worthy with RAISIN WALNUT BAKED FRENCH TOAST (which you can assemble ahead of time). The menus and recipes will carry you through every season of life, and of the year, too: When the sun comes out, lay out by the pool with BEANY BIKINI DIP or cool off with no-cook-tomato sauce SUNSHINE PASTA. After the showers bring forth flowers, carve out a night for LAMB CHOPS WITH TANGY APRICOT SAUCE, one of Bimpy’s forever favorites. Bet you never thought of PUMPKIN CIDER BRAISED PORK SHOULDER as a way to get your seasonal spice fix! And, of course, you’ll know when it’s time to preheat your oven to replicate Dan’s iconic Holiday Cookie Party.
Whether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it’s time to go home, sharing his favorite family tidbits along the way (including his dad’s guide for Italian American slang—capisce?). For seasoned hosts and first-timers alike, this book is your manual. Save the date, dress up the table, and choose your outfit . . . now LET’S PARTY!
six seasons of pasta: a new way with everyone’s favorite food by josh mcfadden (9.23.25)
i’ve long sung praises of josh mcfadden’s cookbooks, six seasons and grains for every season. but his spin on pasta???? i cannot wait for this… just in time for colder temps and cozier dinners, this one comes out september 23, 2025.
from the publisher:
In Six Seasons of Pasta, noodles become the perfect showcase for each season’s bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall’s warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden’s no-fail “build-the-sauce-in-the-skillet” method. McFadden’s time-tested technique will always result in a satisfying and delicious bowl of pasta.