We Asked 15 Cookbook Authors What Recipe They’d Bring to a Cookbook Club
Across the country, cookbook clubs are emerging as a compelling way to gather around food—more structured than a potluck, more relaxed than a dinner party, and blending the camaraderie of traditional book clubs with a food-focused twist. Members choose a cookbook, prepare dishes from its pages, and come together to share the food, stories, tricks, and occasional mishaps. What makes these clubs special is how they merge learning and connection: cooking from the same book lets you taste different interpretations of the same recipe, discover staple dishes, and learn from each other’s techniques. Cookbook authors now even write with clubs in mind, adding tips for scaling recipes and pairing dishes for group meals.
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We asked 15 cookbook authors about the recipes they’d bring from their own books—and a friend’s—for a cookbook club. Here’s what they shared:
Justine Doiron
Justine CooksLentils with Sticky Shallots + Dukkah (optional: Broiled Yogurt Flatbreads for serving)I love this recipe because it’s so communal and delicious. Serve the lentils straight from the pan, with plenty of flatbreads and labneh for dipping—it’s a rip-and-dip meal that’s easy to transport and always a crowd-pleaser.
Recommends: Saladish* by Ilene RosenAcorn Squash with Green Olives and Curry Dressing*Ilene cooks exactly how I want to eat! This salad keeps well for cookbook clubs and pairs perfectly with other dishes. The dressing is packed with flavor but takes seconds to make—you’ll be thinking about it for days. I love her use of olives and cabbage.
Luisa Weiss
Classic German CookingZitronencreme (Puckery Lemon Cream)This classic German special-occasion dessert must be made ahead, making it ideal for cookbook clubs. It’s a crowd-pleaser that’s easy to transport (gelatin keeps it stiff), and a few spoonfuls are the perfect finish to any meal—bright, creamy, not too sweet or rich.
Recommends: Bread Toast Crumbs* by Alexandra StaffordKale Caesar Salad with Eggless Dressing*Stafford uses breadcrumbs blended with anchovies, garlic, and olive oil to achieve creaminess without an egg yolk, so the dressing can sit out for hours—perfect for group dinners that involve travel.
Becca Millstein
The Fishwife CookbookCherry Tomato Tartine with Aioli and Smoked SalmonThis is my idea of perfect food—simple enough that it might not work for a cooking class (where the goal is to push skills), but that’s exactly why it’s great for cookbook clubs. Layer grilled bread with aioli, thick tomato slices, and smoked salmon: the combination of salt (salmon), fat (salmon and aioli), and acid (tomato + red wine vinegar) is like a better BLT—deliciously straightforward.
Recommends: À Table* by Rebekah PepplerStrawberries + Creme*This recipe lets you savor just a few divine ingredients: sweet summer strawberries, fresh whipped cream, crumbly shortbread, and a touch of flaky salt. It makes you wonder—do any dishes need more than four ingredients?
Edy Massih
Keep It ZestyTurkish Coffee TiramisuMy Middle Eastern twist on tiramisu swaps in Turkish coffee and adds crushed hazelnut biscotti to the cream. It’s easy to make ahead and serve to a crowd—either in a casserole dish or individual cups. I top it with crushed biscotti (or lately, crumbled halvah) for extra flavor. It’s a statement dish that tastes as good as it looks.
Recommends: Savory Baking* by Erin Jeanne McDowellItalian Sub Bundt*This is so simple—use store-bought biscuit dough—and always a crowd-pleaser. It’s a table centerpiece that lets you play with fillings: smoked salmon and cream cheese, Turkey BLT, whatever you have. Just add 8-10 skewers to keep it together, and it’s easy to slice and serve.
Tieghan Gerard
Half Baked Harvest Quick & Cozy3-Ingredient Cheesy Pizza PretzelsI made these years ago (before our studio) when my brother wanted a snack—I had pretzels, cheese, and pepperoni, so I layered and baked them. They became a staple! I added my pizza seasoning blend, and now they’re fun, shareable, and simple—perfect for cookbook clubs. Large pretzel twists hold the most cheese, which is what everyone wants.
Recommends: Eating Out Loud* by Eden GrinshpanVery Green Shakshuka*This vibrant twist on classic shakshuka uses greens and herbs for bold flavor and visual appeal. Eden’s book is full of colorful, everyday recipes that highlight her Middle Eastern roots—this dish is a perfect example.
Jake Cohen
I Could NoshDate BrowniesI was inspired by a fudgy Medjool date I tried in Tel Aviv. As a brownie lover, I wanted to mimic that texture—these brownies are rich, fudgy, and the ultimate crowd-pleaser. They’re my favorite dessert to make (and bring!).
Recommends: Salad Freak* by Jess DamuckPlum, Endive, and Gouda Salad*Jess’s salad is simple to throw together—bring the components and assemble at the club. It’s ingredient-focused, so good quality Gouda and hazelnuts make it shine. You get all the credit for a dish that tastes like a million bucks.
Dan Pelosi
Let’s EatGrandma Katherine’s Rice PuddingI’ve never met anyone who didn’t love this recipe—it’s a crowd-pleaser with nostalgia and a great family story (the hallmark of a good recipe). It’s easy to make ahead and carry, too.
Recommends: What to Cook When You Don’t Feel Like Cooking* by Caroline ChambersEnchilada Rice Skillet*Caroline is a force in the kitchen—this recipe is easy to make and travel with. I love that you can swap ingredients based on what you have. She’s the queen of delicious, no-drama meals.
Sarah Fennel
Sweet ToothLunch Lady BrowniesNostalgic treats steal the show at potlucks—these ultra-chewy sheet-pan brownies with glossy chocolate icing are no exception. They evoke school cafeteria memories (in the best way) and disappear fast. Plus, they’re baked and served in the same pan—easy transport, minimal cleanup.
Recommends: Ottolenghi Simple* by Yotam OttolenghiSlow-Cooked Chicken with a Crisp Corn Crust*This is a reimagined shepherd’s pie: rich chicken stew with tomatoes, red peppers, and rose harissa, topped with a crispy corn batter. It’s warm, flavorful, and light—perfect for a cookbook club where you want to try lots of dishes.
John Kanell
Preppy Kitchen: Super EasyCoconut Tres LechesTres leches is my favorite dessert—light, spongy cake soaked in sweet milk syrup, topped with whipped cream. I swapped the classic milks for coconut milk, giving it a creamy, sweet coconut flavor. Make it ahead (bake, soak, chill the day before) so it absorbs the syrup—just top with whipped cream and toasted coconut before the party.
Recommends: Mi Cocina* by Rick MartínezGaspacho Moreliano*Rick’s recipes feel nostalgic—my mom is from Mexico, and she uses the same ingredients. This salad is refreshing: bright citrus, crunchy jicama, sweet pineapple and mango, with a kick from chiles and mint. It’s a great side or snack.
Eden Grinshpan
Tahini BabyTurkish BourekasThese savory baked goods are perfect for potlucks—layers of phyllo wrapped around fillings (feta and potato, masala potato, eggplant and feta) and baked to crispy perfection. You can make a large one in a 9-inch pan or individual rolls. Bring grated tomato, celery zhoug (or harissa), and pickles for serving—everyone loves condiments!
Recommends: Pass the Plate* by Carolina GelenMany Mushrooms Lasagna*Carolina’s lasagna is a vegetarian star—layers of béchamel, ricotta, mozzarella, and lots of mushrooms. It travels well (serve in the baking dish) and is easy to reheat. It’s creamy, delicious, and feeds a crowd.
Roya Shariat
Maman and MeTahdigI’m the go-to for tahdig (Iranian crispy rice)—it’s a show-stopper, especially when you flip it in front of a crowd. For large groups, I use a rice cooker; for smaller ones, I make it on the stove (tortilla or potato tahdig are great for first-timers). It’s crispy, flavorful, and always a hit.
Recommends: Big Night* by Katherine LewinAmatriciana for a Crowd*Katherine’s book is all about dinner parties (and features my tahdig recipe!). This Amatriciana is warm, spicy, and puts a twist on classic pasta. It’s joyful and comforting—just like my tahdig.
Phoebe Lapine
CARBIVOREChili con Carne Shepherd’s Pie with Sweet Potato MashI love casseroles for potlucks—this one swaps lamb for Texas chili con carne (beans, chilies, no peas or carrots) and uses sweet potato mash to balance the heat. It’s easy to scale and always a crowd-pleaser.
Recommends: To Asia, With Love* by Hetty McKinnonSmashed Cucumber Salad with Tahini and Spicy Oil*Hetty taught me to smash cucumbers with a knife—they get jagged, so the creamy tahini-sesame dressing clings to every bite. Add a drizzle of chili crisp (store-bought works!) for a zing. It’s simple but impressive—way better than the sum of its parts.
Susan Jung
Kung Pao & BeyondMom’s WingsThis is the first recipe in my book—and the most meaningful. It’s my mom’s recipe, the first fried chicken I learned to make, and it sparked my passion for fried chicken. It’s crispy, flavorful, and a piece of my history.
Recommends: The Alice B. Toklas Cookbook* by Alice B. ToklasA Tender Tart*People see this book as a curiosity (it’s about Toklas’s time with Gertrude Stein in Paris), but the recipes work—if you fill in the gaps. Toklas forgets to tell you to chill the dough (otherwise it’s impossible to roll) or use a rubber spatula for the filling (no whisk—too aerated). But when made right, this tart is glorious: thin pastry with a rich, buttery, nutty filling.
Jessie Sheehan
Salty, Cheesy, Herby, Crispy Snackable BakesButter-Swim BiscuitsThese are perfect for cookbook clubs—super easy, pantry-friendly, and everyone loves them. Melt butter in a pan while the oven heats, top with biscuit dough, and bake. The butter absorbs into the biscuits, making them tender, craggly, and flavorful. Add Old Bay and cheese (or leave them plain) and double the recipe for a crowd.
Recommends: Genius Recipes* by Kristin MigloreBarbara Kafka’s Simplest Roast Chicken*This recipe is legendary—no trussing, just salt, pepper, lemon, and butter in the cavity. Cook on high heat for 50 minutes, and the skin is crispy, the meat juicy. It’s delicious room temp, so it travels well. Add potatoes underneath for extra flavor.
Clarice Lam
Breaking BaoPork Floss and Scallion FocacciaPork floss (dehydrated, shredded pork) is an umami bomb—light, fluffy, and perfect on focaccia with scallions. Making it is meditative, and I’ll take any excuse to make it. It’s a unique, flavorful dish that people love.
Recommends: Tartine* by Elisabeth M. PrueittMorning Buns*My sister introduced me to Tartine’s morning buns in San Francisco—they changed my life. The caramelized exterior, citrus-sugared croissant layers—making them is rewarding, but sharing them is even better. They’re a favorite food memory I love to pass on.
