Good cookbooks—those with sharp writing, unique perspectives, and tested recipes—have real lasting power.
They are heirlooms, kitchen companions, and trusted sources for inspiration.


The New Way to Cook Light, Oxmoor House, 2012

This book, which I co-wrote with Scott Mowbray, earned Cooking Light its first ever James Beard Foundation cookbook award. A benchmark project that aligned with the magazine’s 25th anniversary, it’s full of recipes that embody our take on modern healthy eating—recipes that gloriously celebrate produce, an accessible global pantry, bold flavors, and family favorites.


Everyday Whole Grains, Oxmoor House, 2016

With this book, I set out with an argument to prove: that recipes using whole grains and whole-grain flours are just as delicious (if not more so) than traditional recipes using refined grain products. Through smart techniques to boost flavor, I quickly won over my family—including my then-10-year-old twin boys—and garnered many more converts to crunchy fried farro, fudgy teff brownies, smoked barley salad, and more.