Seasonal ingredient books newly added to ckbk!Â
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2026 is fully underway, the new season is just around the corner, and we have two books newly added to ckbk that are all about the produce!
Lifetime resident of Indiana, photographer and food writer Shelly Westerhausen Worcel has been vegetarian since the age of twelve. She charts her kitchen adventures in her blog Vegetarian Ventures, and in her books—such as Every Season is Soup Season. Newly added to ckbk, Vegetarian Heartland: Recipes for Life’s Adventures, a love letter to the Midwest, and an invitation to cook and eat vegetarian food along with her.
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“I hope this book will become a resource for everyone (not only Midwesterners!) looking to introduce more creative, satisfying vegetarian dishes to their repertoire. For all of us who live in the Midwest, this book is a special resource for you, as I’ve focused on the fresh, local produce our climate, fertile soil, and wide-open spaces yield year-round. It’s time to cook with all of the freshly picked vegetables, local dairy farm products, and organic grains from the breadbasket we live in, so seek out those resources and create some delicious and nutritious meals with all our land has to offer!” Shelly Westerhausen Worcel
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Beautifully photographed, and a rich resource of tempting recipes, Vegetarian Heartland is an inviting read, whether you are a long term vegetarian, just thinking about it, or eat meat but want some new recipes for the veg in your life. Try Ricotta Spaetzle with Lemon-Pea Pesto, or these Purple Potatoes Poached in Dill Cream Sauce. And add this Vegan Chocolate-Chip Pumpkin Bread (pictured below) to your list of teatime favourites.
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Viva la Lobster: A Recipe Book is Grant MacPherson’s ode to the lobster; an ingredient at the heart of his cooking and his life.
Born in Scotland and raised in Canada, world-renowned chef, author and culinary consultant Grant has decades of experience cooking lobster. From the roadside lobster stands of his childhood, to heading up the Lobster Room at the Bellagio, Las Vegas, he has cooked many thousands of them.
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In his new book he is on a mission to demystify this most prized ingredient, and show us how it can be anything from simple supper to showstopper, but always delicious if you cook it right.
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Recipes are chosen from across the classics and around the globe. Find detailed step by step instructions and pictures of how to Grill Lobster, and recipes for a host of treats such as Bacon Lobster Tart, Pickled Lobster, and decadent lobster-topped Québec City Poutine (pictured above).
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Pictured above:Â Whipped Goat Cheese & Pistachio Pesto Dip from Vegetarian Heartland by Shelly Westerhausen Worcel
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Food for reflection during Ramadan
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Ramadan is celebrated by Muslims the world over, and marks the ninth month of the Islamic calendar—this year running from the evening of February 17 until March 18. A time for prayer and reflection, it is also a time for fasting. Food plays a significant part in the experience of Ramadan, for community sharing, and easing those who practice in and out of periods of abstinence.
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“When I wrote Ramadan Express in 2017, I was responding to something I felt deeply: despite the growing Muslim communities across the UK, Europe and the United States, there was no contemporary cookbook that truly reflected Ramadan as it is lived in the West. There were books about Middle Eastern cuisine and Islamic traditions, but none that spoke to working professionals, students, young families, or anyone trying to balance fasting with modern life.”
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The book is a practical guide to Ramadan preparations with foods to support families through the month—try these Chicken Wings with Garlic and Coriander, this Turmeric and Aniseed Bread, or any of the book’s 100+ tempting dishes. In her article Lina shares what Ramadan means to her, how that has changed from her earliest memories in Beirut, to her current life in London, and what different rituals can be enjoyed. She highlights many of the favorite recipes in her book, and discusses the reach and global celebration that is Ramadan today.
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Explore our collection of recipes for Ramadan Feasting—try an Arabic Freekah Salad, this Silky Chickpea and Lamb Soup, and this Egyptian Semolina Cake.
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Ingredient focus: purple sprouting broccoli
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Purple Sprouting Broccoli is more deeply flavored that regular broccoli, and has the great advantage of being in season from January to May, a period when there are few greens available. It is highly versatile, and can be steamed, stir-fried, braised or boiled. Use it to add color, flavor, and lots of good nutrition to a wide range of dishes.
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Explore our collection of 12 Ways with Purple Sprouting Broccoli for recipes and ideas. Find this recipe for stir-fried Purple Sprouting Broccoli with Chillies & Anchovies (pictured above), and this Chickpea Crusted Spring Pie in which it joins a colorful mix of spring vegetables.
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6 of the best real bread recipes
Real Bread Week runs from the February 21 to March 1. There is not much that can beat bread, fresh out of the oven, the scent reaching your nostrils and the crust just so. The only thing better is if the loaf is homemade, and you can feel full of pride, along with your impatience to dig in. Here are six wonderful breads to try, whether you are a pro or a novice baker. Let's bake!
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from Chilli & Mint: Indian Home Cooking from A British Kitchen by Torie True
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from The Italian Regional Cookbook by Valentina Harris
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from Bien Cuit: The Art of Bread by Zachary Golper
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from Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery by Michelle Eshkeri
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from Home Made by Yvette van Boven
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from Bourke Street Bakery by David McGuinness and Paul Allam
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