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“Middle Eastern Sweets” (Phaidon) is full of traditional recipes like baghir, or 1,000-hole Moroccan pancakes, as well as nontraditional East-meets-West sweets like tahini swirls, a Lebanese twist on cinnamon rolls.

On the surface, James Beard award-winning cookbook author Salma Hage’s latest book - beautifully photographed with a cover the color and texture of unbleached linen with a built-in ribbon bookmark - threatens to fall into that category, but thankfully, the recipes are just as well thought out as the design. “ Middle Eastern Sweets: Desserts, Pastries, Creams and Treats” By Salma Hageīeware the glossy coffee table book masquerading as a cookbook: Lovely to look at, but the recipes are often unreliable or just downright bad. Molinaro’s tributes satisfy her, and will wow you. But through recipes like “fishy sauce” (made funky with kelp and dried mushrooms) and with some store-bought substitutes (she’s a big fan of the Just brand faux egg), Ms. Molinaro became vegan at age 37, she worried that her family recipes - many from her omma (mother) - couldn’t be replicated without Spam, fish sauce or eggs. Woven throughout the recipes, both in her videos and, now, in her cookbook, “The Korean Vegan” (Avery), are family stories of immigration, assimilation, grief and nostalgia. But what has hooked her 2.7 million fans is the food: stunning vegan versions of Korean staples, from simple stews and banchan to homemade meat substitutes and kimchi of all kinds. Joanne Lee Molinaro, a lawyer turned blogger, built a following as on TikTok, with elegantly produced videos and soothing, affirming voice-overs. “ The Korean Vegan Cookbook: Reflections and Recipes From Omma’s Kitchen” By Joanne Lee Molinaro These lively weeknight-friendly staples are rounded out by traditional dishes she learned in Greece while visiting her grandmother: fried halloumi with lemon slices spanakorizo (spinach rice with dill) and soutzoukakia, cumin scented meatballs with tomato sauce and, of course, loads of good olive oil. The recipes in this collection hit that sweet spot between clever, chef-driven flourishes like pressing oregano sprigs into steaks before searing until fragrant, and the home-cooked practicality of a simple yet stellar pappardelle with chickpeas, walnuts and plenty of lemon. Stone gained a reputation for cooking creative yet unfussy meals for New York City artists and gallerists before opening a restaurant in MoMA’s PS1 in 2019. But if you are, you might fall head over heels. Afghanistan, Algeria, American Samoa, Angola, Anguilla, Bahamas, Barbados, Belarus, Benin, Bermuda, Bolivia, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde Islands, Cayman Islands, Central African Republic, Chad, Comoros, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Djibouti, Dominica, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, French Guiana, French Polynesia, Gabon Republic, Gambia, Ghana, Guadeloupe, Guernsey, Guinea, Guinea-Bissau, Guyana, Haiti, Honduras, Ireland, Jamaica, Jersey, Kenya, Lesotho, Liberia, Libya, Macedonia, Madagascar, Malawi, Maldives, Mali, Marshall Islands, Martinique, Mauritania, Mauritius, Mayotte, Moldova, Mongolia, Morocco, Mozambique, Namibia, Nauru, Nepal, New Caledonia, Nicaragua, Niger, Nigeria, North Korea, Palau, Papua New Guinea, Paraguay, Puerto Rico, Republic of Cuba, Republic of the Congo, Reunion, Russian Federation, Rwanda, Saint Helena, Saint Pierre and Miquelon, San Marino, Senegal, Seychelles, Sierra Leone, Somalia, Sudan, Suriname, Svalbard and Jan Mayen, Swaziland, Syria, Tanzania, Togo, Tonga, Trinidad and Tobago, Tunisia, Tuvalu, Uganda, Ukraine, United Kingdom, Vanuatu, Venezuela, Virgin Islands (U.S.You don’t need to be obsessed with lemons and olive oil to appreciate the fresh Greek-influenced dishes in Mina Stone’s new cookbook, “Lemon, Love & Olive Oil” (Harper Collins).

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