I loved this book so much I was almost offended by the insertions of sweet recipes among the savory. A deep dive into the world of grains, a collection of new cookie classics, unforgettable recipes from Shanghai and more, as tested by New York Times Cooking and the Food desk. Ixta has spent her life exploring and enjoying food in Italy, Mexico and Brazil, so it’s no surprise that MEZCLAis a fusion of different cultures and food traditions. From quick dishes with inspired combinations to longer ones for when you have the time to experiment at leisure, MEZCLA is packed with 100 recipes for every day and every occasion.

They are, however, inspired by chiles rellenos (one of my favorite dishes of all time) and they are also, quite literally, chiles rellenos—stuffed (chile) peppers.

Andi Oliver' Ixta has a unique culinary voice, producing food that's bold and intense and audacious. My America is Kwame Onwuachi’s follow-up (with Joshua David Stein) to his celebrated memoir Notes from a Young Black Chef.

A gorgeous, inspiring cookbook that will keep me cooking until the last of my Sri Lankan curry powder is used—in which case, I’ll have to blend a fresh batch.She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Vor allem Italien, Brasilien und Mexiko prägten ihre Geschmacksnerven und auch für Belfrages Buch gilt in zahlreichen Rezepten: Nicht ohne meine Chilischoten! There aren’t photos for every recipe, and the recipes only take up half a page; it’s like the Mexican Joy of Cooking (and since my Mexican grandmother finds no joy in cooking, this is how I make a tiny connection to my foremothers). Pine Nut and Salami Quickbread was the first thing I baked—a decadent companion to my morning eggs and a little treat to slice up for cocktail hour. Reading Mezcla, which is not a mezcal book, gave me a jolt of energy, probably helped by the neon design scheme.