Looking for new Asian vegetable recipes to add to your menu rotation? Explore a world beyond broccoli and asparagus in the new cookbook Asian Vegetables by The Wang Sisters. Quebec-based sisters Caroline, Stéphanie and Patricia have made it their mission to teach cooks and gardeners about Asian vegetables. Choy sum, a flowering cabbage that’s similar to bok choy but sweeter, is used in recipes like Cantonese Fried Rice while Asian eggplant, a softer and milder alternative to aubergine, adds silky texture to Arctic Char, Miso Eggplant and Saké Kasu. Organized by vegetable, this cookbook offers practical advice for growing and cooking, and has beautiful imagery.

Scroll to down for three great recipes from the Asian Vegetables cookbook!

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In the intro to Jing Gao’s Cookbook, The Book of Sichuan Chili Crisp, she describes the condiment she grew up eating in Chengdu, the capital of China’s Sichuan province, as a sweet, fiery, crunchy, spicy and flavorful oil. Made from a mixture of spices such as star anise and ginger, as well as ground roasted Sichuan pepper and preserved black beans for texture and bold flavor, chili crisp is a staple of the region’s cuisine. Today, you can add chili crisp to everything from pizza to dumplings, and there are thousands of variations on the chilis, oils and spices used, reflecting different family recipes and regions. Jing’s version is a twist on her family recipe, which became so popular with her friends that, in 2018, she began bottling and selling it. This led to an online food shop, Fly by Jing, where she has sold two million jars of chili crisp to date, and her cookbook, where she shares the recipe so you can make your own.

Along with Jing’s Sichuan Chili Crisp, we’re showcasing four of her most flavor-packed recipes from the book. Try the Mapo Tofu, which she says has such a vibrant complexity of flavors that she’s seen it evoke tears, the addictive Dan Dan Noodles, and Red-braised Pork Belly, a melt-in-your mouth dish that combines chili crisp with pork belly, soy sauce and rice wine vinegar to create something truly special. Looking for Sichuan flavors without the spicy condiment? Don’t miss Jing’s Kungpao Shrimp; the sweet and sour sauce has spice built right in, set off with the nutty crunch of cashews or peanuts. For those who love heat, these recipes will make your entertaining memorable.

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This year, consider updating your classic holiday menu with new dishes that deliver robust flavors using farm-fresh ingredients. Arriving just in time to inspire you is Michael Smith’s latest book, Farmhouse Vegetables. He shares everything he’s learned about growing, then cooking vegetables from The Inn at Bay Fortune farm in P.E.I., and packs the pages with delicious veggie recipes and hearty, rich mains for meat lovers, too.

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Turning the pages of Gabby Peyton’s book, Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present, I was excited to see The Arbor, a beachfront spot in Port Dover, Ont., that I know very well. When I was growing up in the ’90s, my family spent every weekend from June to October at our cottage on Lake Erie. Once in a while, if my brother and I were lucky enough, we’d go into town to eat at The Arbor. We’d have foot-long hot dogs, fruit sundaes and Golden Glows, an orange juice–like drink with a secret recipe that dates back to 1929.

Keep reading for a history of Canadian restaurants — including classic recipes!

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Prolific British chef Jamie Oliver is back with a new installment of his popular 5 Ingredients cookbook series. In 5 Ingredients Mediterranean find 125 recipes inspired by Jamie’s travels around Spain, Greece and Croatia including Chestnut Carbonara made with pasta, pancetta, chestnuts, eggs and Parmesan, and the crispy Couscous and Chicken Bake, where popular Mediterranean staples such as tzatziki and couscous come together.

Scroll down for some of Jamie Oliver’s 5-Ingredient Mediterranean recipes!

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Eric Ripert, the three-Michelin-starred chef behind NYC’s Le Bernardin has turned his fine-dining approach into 85 accessible recipes focused on cooking fish at home in his new book Seafood Simple. Complex dishes such as Lobster Thermidor, Provençal Fish Stew and Herb-crusted Yellowfin Tuna are made simple with detailed guides for techniques like filleting a fish and shucking an oyster. You’ll also find step-by-step photos and plenty of tips for turning upscale restaurant fare into dinner at home.

Scroll down to find out how to make these complex recipes, simple!

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Toronto drinks aficionado Evelyn Chick knows how to make a great cocktail, and she’s sharing her expertise in her new book For the Love of Cocktails. From her alcohol free Zero Hero to her tequila-infused Spiced Berry Beret, mix up one of her creations at your next holiday bash. You’ll also find recipes for syrups, tinctures and infusions. Scroll down!

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We’re sharing recipes from Okanagan Valley’s top chefs, restaurants, cafés and wineries, all featured in Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari. Indulge in the Cabernet Franc–braised Short Ribs from Chaos Bistro at Ex Nihilo Vineyards or the perennial favorite Buddha Bowl from Klippers Organics.

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He’s back! Famed Montreal chef Ricardo Larrivée‘s new cookbook Multicooker Everything celebrates gourmet cooking using a pressure cooker, multicooker or Instant Pot. Try the Minestrone with Winter Vegetables, Beef Bourguignon or Sticky Toffee Pudding.

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Globe and Mail restaurant critic Dan Clapson and CBC Radio food columnist Twyla Campbell join forces to spotlight the best cuisine from the Prairies in their new cookbook Prairie: Seasonal, Farm-fresh Recipes Celebrating the Canadian Prairies. The recipes are divided into seasons, with dishes like Sea Buckthorn and Thyme Posset inspired by regional ingredients. Fall favourites include Fried Tomato and Egg and Roasted Squash and Halloumi Salad, made with McIntosh apples (which were discovered by a Canadian farmer).

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