The best phyllo pies are crispy, buttery, and packed wall-to-wall with rich and flavourful filling. This is my absolute favourite phyllo pie, from Mourad: New Moroccan by Mourad Lahlou. It’s a chicken and almond basteeya that is also a perfect centerpiece for a holiday meal, or just a very elaborate Tuesday.

A generous chef with add their favourite stock recipes into their cookbooks. I love to give them a try. These are some of my favourite stocks I’ve found.

These are my favourite dipping sauces from dozens of cookbooks. Rich, sweet, spicy, umami bombs from Meera Sodha, Naoko Takei Moor (Mrs. Donabe), and Maori Murota.