Simple recipes for 75 tasty, affordable meals you can make in your dorm room

Going away to school doesn't mean you can't have delicious home cooking. The Easy College Cookbook shows you how to make incredible meals wherever you live with clever recipes that use typical dorm appliances, easy-to-find ingredients, and just a few basic tools.

This quick and easy college cookbook will help you cook on campus whether you have a tight budget, limited space, or can't always get to a grocery store. Creative tips and tricks help make any dorm room the perfect place for a hearty exam-day breakfast, a laid-back dinner with friends, and everything in between.

This easy cookbook includes:

Hacks for college students—Get practical pointers for saving money on supplies and preparing your dorm room kitchen for cooking success.

Easy recipes for college students—Find a wide variety of dishes like Microwave Bacon and Eggs, Guacamole for Two, and Pizza Grilled Cheese that you can make without any fancy gear.

Room for dietary adjustments—Discover substitution tips for making the recipes friendly to almost any dietary restriction.

Simplify your school-day meals with the quick and budget-friendly recipes in The Easy College Cookbook.

Yummy bowls of fix-in-a-jiff blends go with crudités, breads, crackers, chips, and more.

When you’re serving party nibbles, there’s always room for another appetizer. Whip up some Pumpkin Pepita Hummus to add a dash of color and flavor to a harvest-themed gathering, or put out a bowl of Cheesy Pub Dip to get those football fans cheering. These dips can even add a zesty twist to your next meal: try Watermelon Cucumber Salsa as a topping for salad on a hot summer day, or drop a scoop of Cilantro Peanut Pesto into your stir-fry to take it to the next level. These flavorful recipes require little to no cooking and will delight any palate.

A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook.

Betty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren’t in today’s cooking repertoire—mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like “How to Throw a Hawaiian Tiki Party,” and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker’s history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients—think Beef Stroganoff, Chicken à la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.

Rediscover retro cooking classics with 100 divine recipes

The best recipes are meant to be shared, and in The Vintage Church Cookbook, blogger Parrish Ritchie brings together community cookbook standards that have been passed down for generations. From Pimento Cheese Deviled Eggs to Million Dollar Spaghetti, these recipes are comforting, scalable, and transportable, making them perfect for church and school gatherings and delivering to anyone who needs a hearty and delicious meal. Try:

• Cheese Pecan Wafers
• Amish Macaroni Salad
• Potluck Pot Pie
• Hummingbird Cake

Tips from Ritchie’s family church cookbook offer welcome pieces of wisdom, such as baking cookies on an upside-down tray for the perfect golden-brown crunch and using the water from boiling eggs for your plants. A charming retro- inspired design with photographs for every recipe makes this the perfect book for anyone seeking a taste of comfort.

Make your grocery store run a little bit sweeter with these tear-off market pads, which feature an attachable magnet for hanging on the fridge.

Timeless staples from around the world meet new, innovative flavor combinations in sixty delicious savory, sweet, and easy-to-eat recipes featuring dip-able, delectable flatbreads.

Anni Daulter’s Flatbread: Toppings, Dips, and Drizzles takes a fresh approach to serving these staples with a collection of recipes, including various types of flatbreads, that tempt the taste buds with dips, drizzles, and creative toppings to make appetizers, main courses, and desserts.

Artichoke and Truffle Dip, Tamarind Chutney, Fiery Balsamic Glaze, and Calendula Infused Truffle Oil are just some of the dips and drizzles that enhance topping recipes like Good Morning Sunshine, Eden’s Delight, Honeyed Marrakech Lamb, Mexican Street Fair, Cherry Love, and Blueberry Sunrise. If bread truly is the staff of life, these recipes will make life worth living.

A sizzling collection of 65 brat, hot dog, and sausage recipes for all occasions.

Make your barbecues, tailgating events, camping trips, and sports games the talk of the town. Eliza Cross, founder of the BENSA society (Bacon Enthusiasts ‘N’ Swine Aficionados) and author of Bacon, Beans, and Beer, returns with a savory new cookbook that capitalizes on the ever-popular brats, dogs, and sausages. Hot Diggity Dog includes recipes for breakfast and brunch, appetizers, sandwiches, soups, salads and sides, and supper offerings.

From brunch options and small bites such as Breakfast Dogs and Kielbasa-Jalapeño Poppers to hearty meals like Grilled Bratwurst Reuben Paninis, Sausage Tater Bombs, Corn Dog Casserole, and High-on-the-Hog Jambalaya, Hot Diggity Dog will be a new favorite among even your hungriest eaters.

Big flavors come in small bites.

With Small Bites, hosts for all occasions can prepare easy appetizers that will impress and delight any crowd. You can choose from more than 60 savory recipes for finger foods, skewers and picks, and sandwiches and sliders. Whether hosting a sophisticated soirée or a game-day gathering, nibbles are a necessity!

Give Mini Asian Lettuce Wraps or Beef Oscar Tartlets a try for finger foods, or for skewers and picks, whip up a Greek Salad on a Stick or Prosciutto-Wrapped Pears with Watercress and Brie. If little sandwiches or sliders are on the menu, Mini Muffuletta Sandwiches or Avocado Toasts with Balsamic Glaze and Cherry Tomatoes will fill the bill. You can’t go wrong with any of the recipes in this book.

Now it’s as easy as pie to make delectable desserts from centuries past

From Wet Bottom Shoo Fly Pie to basic American Apple Pie, you’ll find them all—transparent pies such as Butternut Maple; cake pies such as Quakertown Pie; custard pies such as Union Pie; cream pies such as Cherry Cream Pie; and fruit pies such as Crabapple Pie.Each recipe has been carefully tested and brings with it a veritable trip down memory lane. Pies have graced American tables from the days of the Pilgrims, and variations have evolved into regional favorites around the country. Now you can recreate those pieces of history in your own kitchen.

The techniques and inspiration you need to achieve “pie confidence” at home.

Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here, she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes—from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies—will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana... plus recipes for easy homemade ice cream and pie-lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life.

From Betty Crocker, the brand beloved by generations of Americans, a carefully curated treasure trove of more than 100 favorite vintage recipes found in the Betty Crocker archives, dusted off and so delicious you’ll love them on today’s table. 

Over the last century, Betty Crocker has created thousands of well-tested, wonderful recipes, some especially that spark fond memories today, whether they were made by a grandparent, served at holiday meals, or were part of a trend of the time. In Betty Crocker Found Recipes, you’ll find these rediscovered vintage but timeless favorites. Some of these rare recipes were most frequently requested by lifelong Betty Crocker fans, which you'll see in the Found Lost Recipe features throughout the book. Others are ones that rose to the top of the Betty Crocker Test Kitchens recipe boxes over the years. And, during the search for favorite recipes to be included in this book, Betty Crocker fans shared stories of favorite recipes they’ve lost and couldn’t find—so the Betty Crocker Kitchens recreated them for the Recreated Lost Recipes features, along with the fans’ heartwarming memories behind them.

The comprehensive chapters are organized by occasion and course, from Holiday Celebrations, Memorable Main Dishes, and Warm from the Oven Breads, to Irresistible Cookies & Bars, and Better than Ever Desserts, and the specially curated recipes include nostalgic favorites like:

• Eggnog French Toast Strata with Cranberry Syrup
• Hush Puppy–Fried Chicken
• Beef Burgundy
• Coconut Chicken with Chutney
• Parmesan Bread Bowls
• Chocolate Buttermallow Cake
• Peachy Custard Squares
• Oatmeal Refrigerator Cookies
• Strawberry-Raspberry Fool

Betty Crocker Found Recipes shares these timeless, rediscovered recipes, with full nutritional information, for the next generation of home cooks and bakers to enjoy for years to come. These tasty dishes are lost no more!

It's time to reclaim alcohol-free drinks from the bland and the boring, and instead elevate the cordials, infusions, syrups and mocktails to unprecedented heights of deliciousness.

For too long designated drivers, detoxers, and teetotallers have been left out in the cold when it comes to great drinks. Instead they are forced to sip on the same insipid fruit juices that make up most alcohol-free offerings. Thankfully help is at hand with Mocktails, Cordials, Infusions, Syrups, and More—a collection of delicious recipes that are welcome alternatives to the dull sodas or mineral water. These drinks prove that ditching the booze doesn't mean sacrificing taste. Exciting ingredients and flavor combinations such as strawberry and black pepper, mango and ginger, lemon and thyme, coffee and cardamom, or blueberry and elderflower will make your taste buds stand up and pay attention. And another bonus: no hangovers!

Salsas and Tacos make the fiesta! The best and boldest recipes come together to offer the most satisfying combinations of genuine southwestern cooking.

How to Make Authentic Regional Hamburgers at Home. 

Tieghan Gerard is known, both on her blog and in her debut cookbook, Half Baked Harvest Cookbook, for her stunningly beautiful meals and thoughtful recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about her debut, and promises all of those comfort-food forward, freshly-sourced recipes distilled into quicker, more manageable dishes using trending techniques that sell--from the almighty Instant Pot to night-before meal prep. Super Simple is the compendium for home cooks who are just starting out or pressed for time. It teaches the most important cooking basics and delivers sometimes good-for-you, always hassle-free meals without sacrificing taste. Whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for Baking

Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

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From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don't's of grilling. Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity.

Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America.

A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs’ shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles—and don’t think of buying one without its guidance.

An A-Z collection of classic and contemporary cocktails From the ABC to the Manhattan and the Negroni to the Zombie, The Cocktail Bible is an A-Z collection of 200 classic and contemporary cocktails. With tips and techniques, quotes and notes, this alphabetical anthology will interest the curious and dare the adventurous.