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Salmon in a Sea of Coconut From 'Marcus Off Duty'

Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl. More

Fried Chicken Skin With Hot Sauce and Honey From 'Heritage'

Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage. More

Vegetable Stock From 'Heritage'

This basic vegetable stock from Sean Brock's cookbook, Heritage, is enticingly aromatic and deeply flavorful. The fennel, in particular, perfumes the broth and gives it distinctive character. The recipe makes slightly less than the 2 quarts indicated. More

Cracklin' Cornbread From 'Heritage'

Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as wells some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk. More

Cauliflower Cake From 'Plenty More'

This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious. More

Zucchini "Baba Ghanoush" From 'Plenty More'

As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread. More

Crab Balls From 'Eat: The Little Book of Fast Food'

Nigel Slater's recipe from his newest cookbook, Eat: The Little Book of Fast Food, is simple and smart. The crab cakes only require throwing a hot chili pepper, a garlic clove, a bit of bread, and a lot of cilantro into a food processor, then combining the mixture with lump crabmeat and mirin. Formed into little balls and pan-fried, they're crisp, crabby, and terrifically aromatic. More

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