East, The Silver Palate and Parwana cookbooks stacked.
Credit: Sarah Crowley

Mark Your Calendars! We’re Announcing Kitchn’s Cookbook Club Picks for March, April, and May 2021.

updated Feb 16, 2021
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I hate to choose favorites when it comes to Cookbook Club picks, but let’s just say I’m really enjoying this month’s cookbook, The Flavor Equation. Everything I’ve made so far has made me feel like a smarter, better cook. And who doesn’t want that? I’m particularly smitten with the chickpea, spinach, and potato “samosa pie,” which Pooja Makhijani (the writer of this lovely piece) actually recommended to me a couple of weeks ago. To get the recipe mince, don’t chop, your way to page 304 (or just click here). In fact, as soon as I finish writing this story I’m going to make it again for dinner.

Anyway, that’s not why you’re here. Let’s get to the good stuff. I have a treat for you this month (after many requests). Instead of just announcing the next month’s cookbook, we’ve decided to release the next three months’ worth of cookbook picks in hopes that everyone can grab a copy at their library, or buy the book in advance. Read on to see what cookbooks we chose for the coming months, and why!

Want to follow along with Kitchn’s digital Cookbook Club? Here’s how to participate.

  1. Get the book! You can buy all three of these books on Amazon or Bookshop, or look for it at your local library (while some libraries are currently closed, you may be able to access a digital copy). Also consider buying from your local bookstore!
  2. Join Kitchn Cookbook Club Facebook group. This is our private space for all of you to talk about the book, ask questions, and chat about what you’re cooking. Click here to join! It’s very active.
  3. Share a recipe review on Instagram and tag with #kitchncookbookclub. Make a recipe and post a photo of your dish on Instagram.
Credit: Sarah Crowley

Our March Cookbook Pick: The Silver Palate by Sheila Lukins and Julee Rosso

For our March cookbook pick we’re hanging out with a classic. The Silver Palate cookbook was born out of a shop on the Upper West Side of New York. It was published in 1982, and it’s been a source of inspiration for cooks ever since. The recipes in this book are impressive and dinner party-worthy, but they’re not time-consuming. The cookbook has a ton of unusual (for the time) ingredient combinations and smart ways to use them, like prunes, capers, and olives in the iconic chicken Marbella. I personally have never cooked from The Silver Palate (I know, I know) and am excited to finally dive in.

Recipes to look forward to: Chicken Marbella, salmon mousse, tarragon chicken salad, carrot cake.

Get the Book

Credit: Sarah Crowley

Our April Cookbook Pick: East by Meera Sodha

I have heard nothing but good things about this cookbook, and I can’t wait to make my way through it in April. Originally published in the U.K. in 2019, Meera Sodha’s East explores a wide range of Asian cuisines including recipes inspired by Indonesia, Singapore, Japan, China, Thailand, and Vietnam. Like all of Meera’s recipes, everything is either vegetarian or vegan. And if the rumors are true, everything is relatively easy-ish to make, and super flavorful.

Recipes to look forward to: Kimchi pancakes. sweet potato momos, and salted miso brownies.

Get the Book

Credit: Sarah Crowley

Our May Cookbook Pick: Parwana by Durkhanai Ayubi

Parwana is one of the most beautiful cookbooks I’ve seen in recent years, and it’s truly a joy to flip through and read. Ayubi’s parents fled Afghanistan in 1987 during the Cold War, and this cookbooks tells the stories and recipes of their memories and traditions. Parwana is also the name of their family-run restaurant in Adelaide, Australia, which serves Afghan food. All the recipes appear to use minimal ingredients to create fantastic, flavorful dishes. I think it’ll be the perfect cookbook for us to make our way through for May!

Recipes to look forward to: Sabzi, Tokhme Banjanromi, and Bolani.

Get the Book

Credit: Sarah Crowley

Which cookbook are you most excited to make your way through? And if you’ve made anything out of these three cookbooks, is there anything noteworthy to share? Let me know in our Facebook group.

In Good Cooking,
Ariel Knutson, Features Director