Slatkin shares 130 irresistible recipes for any day or night at the beach from the celebrated Shutters On The Beach hotel in Santa Monica--whether it's a scorching summer day or a foggy morning in early spring.

The first cookbook from The Black Dog Tavern contains a collection of recipes from the summertime menu of this Martha's Vineyard restaurant, which has been deemed a true American institution. 75 color photos, 25 line drawings.

The only cookbook you'll need during the year's warmest months A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven't much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool. Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato salad and Tzatziki. Fix-and-forget recipes like North Carolina-Style Pulled Pork made in the electric pressure cooker won't steam up the kitchen. Equally easy are dinner salads; we've got enough to keep them interesting and varied, from Shrimp and White Bean Salad with Garlic Toasts to Grilled Caesar Salad. Barely more effort are fresh summer recipes requiring the briefest stint in a pan, such as Beet and Carrot Noodle Salad with Chicken or Braised Striped Bass with Zucchini and Tomatoes. Ready to take the party outside? You'll find all you need for casual patio meals prepared entirely on the grill (from meat to veggies, even pizza). Throw a fantastic cookout with easy starters, frosty drinks, and picnic must-haves like Picnic Fried Chicken, Classic Potato Salad, and Buttermilk Coleslaw. Visited the farmers' market? Find ideas for main dishes as well as sides inspired by the seasonal bounty, plus the best fruit desserts worth turning on the oven for. To end your meal on a cooler note, turn to a chapter of icebox desserts and no-bake sweets.

More than 75 specially selected recipes. Recipes include cakes, cookies, and frozen delights - plus sauces, squares, whipped treats, and more. Use your stove-top, microwave, refrigerator or freezer, or just mix and eat - no oven required.

A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season. Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.

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125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—Epicurious Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.