Across the country, cookbook clubs are emerging as one of the most compelling ways to gather around food. More structured than a potluck but more relaxed than a dinner party, cookbook clubs are bringing friends and strangers together — like traditional book clubs but with a food-focused twist.

Cookbook club members choose a cookbook, prepare different dishes from its pages, and come together to share the food and the stories, tricks, and occasional mishaps that happened along the way. But what makes cookbook clubs particularly special is how they blend learning with connection. When everyone cooks from the same book, you get to experience it fully — tasting how different cooks interpret the same instructions, discovering which recipes deserve staple status, and learning from each other's techniques. It's become such a phenomenon that cookbook authors are now writing with these clubs in mind, including tips for scaling recipes and notes about which dishes work well together for group meals.

We asked some of our favorite cookbook authors about which recipes they’d bring from their own cookbooks — and a friend’s cookbook — if they were invited to a cookbook club.

Justine Doiron

Justine's Cookbook: Justine Cooks

Lentils with Sticky Shallots + Dukkah (optional addition: Broiled Yogurt Flatbreads for serving)

I love this recipe because it is so communal, and so delicious. You can serve and scoop the lentils directly from the pan you cook them in, and with plenty of flatbreads and labneh for serving, it becomes a very rip-and-dip kind of meal. It's so easy to transport and always a crowd-pleaser!

Justine Recommends: Saladish by Ilene Rosen

Acorn Squash with Green Olives and Curry Dressing

Ilene always thinks how I want to eat! And this salad keeps fantastically for any cookbook club, plus it plays so nicely with other elements of any club. The dressing is something that is packed with flavor but takes only seconds to make, and you'll stay thinking about it for days afterwards. Plus, I just love her use of olives and cabbage.

Luisa Weiss

Luisa's Cookbook: Classic German Cooking

Zitronencreme

Zitronencreme (Puckery Lemon Cream) is a classic special occasion dessert in Germany and must be made ahead. It's ideal for a cookbook club because it's a crowd-pleaser and is easy to transport (gelatin helps it stiffen). A few spoonfuls of it are the perfect finish to any meal: bright and creamy, not too sweet, not too rich.

Luisa Recommends: Bread Toast Crumbs by Alexandra Stafford

Kale Caesar Salad with Eggless Dressing

In this recipe, Stafford uses breadcrumbs blended with anchovies, garlic and olive oil to achieve the creaminess ordinarily summoned with the inclusion of an egg yolk. This way, the dressing can sit out for a while, which makes it ideal for a group dinner that might involve some travel.

Becca Millstein

Becca's Cookbook: The Fishwife Cookbook

Cherry Tomato Tartine with Aioli and Smoked Salmon

To me, it is the perfect food. There are two key reasons why it’s perfect and the first may make it a poor candidate for a cooking class where the objective is to push one's abilities. (1) The simplicity and straightforwardness of the dish. It’s basically as simple as layering grilled bread, a schmear of aioli, thick slices of fresh tomato, and our smoked salmon, but the collision of all of those ingredients bring us to point (2), which is that, to me it, is the dream collision of salt (salmon), fat (salmon and aioli), and acid (tomato + red wine vinegar). Very similar to your classic BLT, but in my opinion, much, much more delicious.

Becca Recommends: À Table by Rebekah Peppler

Strawberries + Creme

Another shining example of a recipe that, in my opinion, allows you to hone in the very few, absolutely divine ingredients and revel in each and every of them. The blissful meeting of sweet summer strawberries, fresh whipped cream, and crumbly shortbread and just a touch of flaky salt — again, it might make you ask yourself, does any dish really ever need to include more than four ingredients?

Edy Massih

Edy's Cookbook: Keep It Zesty

Turkish Coffee Tiramisu

The Turkish Coffee Tiramisu from Keep It Zesty is sweet, fun, and different. It's my Middle Eastern take on a tiramisu, swapping in Turkish coffee and adding crushed hazelnut biscotti to the cream. It's easy to make ahead of time, and it's easy to serve to a crowd, either in a big casserole dish, or assembled in disposable cups for the perfect individual portions! My recipe calls for sprinkling crushed biscotti on top, but lately I've been spicing it up with some crumbled halvah on top as well. Either way, the dish definitely makes a statement, and the taste cannot be beat.

Edy Recommends: Savory Baking by Erin Jeanne McDowell

Italian Sub Bundt

I’d bring the Italian Sub Bundt. It’s so simple to make — I buy store-bought biscuit dough — and always a crowd pleaser. I mean just look at it! A true centerpiece for any table. And you can have fun with the fillings too. I’ve made it with smoked salmon and cream cheese, and I’ve done it with a Turkey BLT — so many options! I just put 8-10 skewers in there so it doesn't fall apart, and it's super easy to slice and serve.

Tieghan Gerard

Tieghan's Cookbook: Half Baked Harvest Quick & Cozy

3-Ingredient Cheesy Pizza Pretzels

I made these for the first time many years ago — even before we built our studio space. I think it was 2016. My brother Creighton was looking for a late-afternoon snack, and I didn’t have much to work with, but I did have pretzels, cheese, and pepperoni. I have no idea why I thought to layer and bake those ingredients together, but I did, and these quickly became everyone’s favorite snack. Since then, I’ve added my homemade pizza seasoning blend, and now they’re a staple in our kitchen. Large pretzel twists are essential here — they hold the most amount of cheese, and that’s what we all want, isn’t it? They’re fun, shareable, and so simple to prepare, making them the perfect addition to any cookbook club. Familiar flavors with a creative twist — these always get people talking!

Tieghan Recommends: Eating Out Loud by Eden Grinshpan

Very Green Shakshuka

This shakshuka is a vibrant twist on the classic shakshuka, incorporating greens and herbs for bold flavor and visual appeal. Eden is great! Her cookbook, Eating Out Loud is full of color and unique recipes built for cooking at home everyday. Eden brings so much flavor to this cookbook, it's gorgeous and does a beautiful job of highlighting her middle eastern roots.

Jake Cohen

Jake's Cookbook: I Could Nosh

Date Brownies

I was inspired after trying a Medjool date in the shuk in Tel Aviv and it was the fudgy-est date I’d ever tried. As a lover of fudgy brownies, I immediately thought of developing a recipe where the brownie could mimic the texture of the date and vice versa. The result is truly one of my favorite desserts of all time and they are the ultimate crowd pleaser!

Jake Recommends: Salad Freak by Jess Damuck

Plum, Endive, and Gouda Salad

I love Salad Freak by my friend Jess Damuck! She has this Plum, Endive, and Gouda Salad that I make all the time to bring because it’s quite simple to throw together so I can bring all the components and just assemble when I get there. It’s an ingredient-focused recipe so people lose their minds with good quality Gouda and hazelnuts, but you get to take the credit.

Dan Pelosi

Dan's Cookbook: Let’s Eat

Grandma Katherine's Rice Pudding

I have never had a single person not love this recipe — it's a total crowd pleaser. Plus it's nostalgic, easy to make in advance and easy to carry. It also has a great family story behind it, which is the hallmark of every good recipe, as far as I am concerned.

Dan Recommends: What to Cook When You Don’t Feel Like Cooking by Caroline Chambers

Enchilada Rice Skillet

Caroline is such a force in the kitchen and I cannot stop telling people about her. This recipe is really easy to make, and easy to travel with. I love that I can tell my club about all the easy ways to swap whatever ingredients you have on hand into this dish. Caroline is truly the queen of getting delicious food on the table without any drama.

Sarah Fennel

Sarah's Cookbook: Sweet Tooth

Lunch Lady Brownies

When it comes to cookbook clubs — or any potluck-style gathering — I've noticed that nostalgic, sentimental treats always steal the show. There's just something about foods that evoke childhood memories and cozy familiarity that make them irresistible. That’s why my go-to pick is Lunch Lady Brownies from my cookbook, Sweet Tooth. They're an ultra-chewy, sheet-pan brownie smothered in a thick, glossy layer of chocolate icing. They've got that kind of simple sweetness that instantly transports you back to school cafeteria days, in the best way possible. While they may look unassuming, their rich, chocolatey flavor makes them an instant crowd favorite — often disappearing before anything else on the dessert table. Plus, they're as practical as they are delicious: baked and served in the same pan for effortless transport and minimal cleanup. A win-win for any potluck!

Sarah Recommends: Ottolenghi Simple by Yotam Ottolenghi

Slow-Cooked Chicken with a Crisp Corn Crust

Another absolute favorite for a potluck is the Slow-Cooked Chicken with a Crisp Corn Crust from Yotam Ottolenghi’s Simple — a dish that’s as impressive as it is comforting. Think of it as a reimagined shepherd’s pie: a rich, savory chicken stew simmered in a fragrant blend of tomatoes, red peppers, and rose harissa, all tucked beneath a light, golden corn batter that crisps up beautifully in the oven. It’s warm, deeply flavorful, and just the kind of soul-soothing meal that feels like a hug on a plate. Still, it's surprisingly light, making it perfect for a cookbook club where there’s no shortage of food to try.

John Kanell

John's Cookbook: Preppy Kitchen: Super Easy

Coconut Tres Leches

Tres leches cake is one of my favorite desserts — I can never get enough of it! The light, spongy cake soaked with a sweet milk syrup is perfectly balanced by a cloud of whipped cream spread over the top. In this version, I take a spin on the classic three milks used and swap them for coconut milk for the perfect creamy, sweet coconut flavor. The best part about this dessert? The flavor is best if you make it ahead of time, making prep for your cookbook club super easy! I bake, soak, and chill the cake the day before I want to serve it so it has at least 12 hours to absorb the coconut milk syrup. Then, all you have to do is top the cake with freshly whipped cream and toasted coconut an hour or two before the party.

John Recommends: Mi Cocina by Rick Martinez

Gaspacho Moreliano

I recently had the opportunity to cook with Rick Martinez at the farm and had such a lovely time connecting with him! One thing I love about Rick's recipes and approach to food is how nostalgic some of them feel for me. My mother is also from Mexico, and she cooks with so many of the same ingredients and flavors that you find throughout his dishes. The recipe I'd bring to share is his Gaspacho Moreliano from Mi Cocina. It's the most refreshing salad full of bright citrus, crunchy jicama, sweet pineapple and mango, and a little zing from chile peppers and fresh mint. A bowl of this perfect medley makes a great side dish or satisfying snack.

Eden Grinshpan

Eden's Cookbook: Tahini Baby

Turkish Bourekas

There are so many recipes in this book that would be great for a potluck dinner but one that would work wonders and travel very well are my Turkish Bourekas. They are a delicious savory baked good where layers of phyllo get wrapped around different stuffings like feta and potato, rolled up, coiled and baked to a crunchy, crispy, doughy perfection. I have three different versions in my new cookbook, Tahini Baby — the Labaneh and feta; masala potato; and eggplant and feta. There’s also an option to make a large one that bakes in a 9-inch baking dish. What's fun is that it easily feeds a large group, travels well since it's already in a cake tin, and is a huge crowd-pleaser. You could prepare it ahead of time, show up early to your friend's house, and bake it there, OR just bake beforehand and bring it in the tin. I'd recommend bringing it with the grated tomato and the celery zhoug (or fresh 'n' fast harissa!) and pickles for serving. I mean, who doesn't love a condiment addition? I made this for my dad's 70th birthday party and it was the one dish that people couldn't get enough of.

Eden Recommends: Pass the Plate by Carolina Gelen

Many Mushrooms Lasagna

I'm a big fan of Carolina's food, cooking style, and overall energy. Her book, Pass the Plate, has so many fantastic recipes that are approachable and delicious. I would definitely reach for her Many Mushrooms Lasagna. It is a star dish loaded with all the creamy mushroom deliciousness that you could want from a vegetarian main. It gets layered with béchamel sauce, creamy ricotta, and stretchy mozzarella. It also clearly travels well since it is served in the same dish it's baked in and is easy to reheat come dinner time!

Roya Shariat

Roya's Cookbook: Maman and Me

Tahdig

I've always been the go-to person to provide tahdig, which is Iranian-style rice with a crispy crust on the exterior. It's a party show-stopper, particularly if you get to flip it in front of a crowd. For ease, if I'm entertaining for a big crowd, I'll use a rice cooker that can make tahdig so most of the tedious work is eliminated. For a smaller group I'll make it on the stove using one of the tahdig recipes from my cookbook: Tortilla and potato tahdigs are such a treat for people who have never had this crispy delicacy before.

Roya Recommends: Big Night by Katherine Lewin

Amatriciana for a Crowd

Another cookbook I love referencing for cookbook clubs and gatherings is my friend Katherine Lewin's brilliant book Big Night, which is all about dinner parties (and features one of my rice + tahdig recipes!). It's hard to pick one recipe from the bunch, but I would say the Amatriciana for a Crowd brings the same joyful energy and comfort that my signature tahdig does! It's warm, a little spicy, and takes a dish we're all familiar with (pasta) but presents it in an exciting way.

Phoebe Lapine

Phoebe's Cookbook: CARBIVORE

Chili con Carne Shepherd’s Pie with Sweet Potato Mash

Whenever I’m invited to a potluck, my first thought is always a comforting casserole that can be served in the pan it’s brought in. In this twist on a classic shepherd’s pie from my book Carbivore, the usual Irish ground lamb base is revamped à la Texas chili con carne. What the pie lacks in peas and carrots, it makes up for in beans and chilies. Instead of regular potatoes for the mash, I’ve gone with sweet potatoes, because they balance the heat so nicely. It’s an easy dish to scale up for any large party and tends to be a crowd pleaser!

Phoebe Recommends: To Asia, With Love by Hetty McKinnon

Smashed Cucumber Salad with Tahini and Spicy Oil

I first learned the technique for smashing cucumbers with the back of a knife from Hetty McKinnon’s fabulous cookbook, which is a must-buy for Chinese-influenced vegetarian cooking. The watery, crunchy cukes get all the more jagged, allowing a creamy sauce to cling to all the rough edges. In this simple salad, that dressing is a combination of tahini and sesame oil, followed by a drizzle of homemade chili crisp (store bought works well too!). The finished platter is so much more impressive than the sum of its parts and makes for a stunning presentation.

Susan Jung

Susan's Cookbook: Kung Pao & Beyond: Fried Chicken Recipes from East and Southeast Asia

Mom's Wings

Mom's Wings is the first recipe in my cookbook, and it's the one that means the most to me. As its name suggests, it's my mother's recipe — a dish she made for me and my brothers. It's also the first fried chicken recipe I learned to cook, and it sparked a lifelong passion for fried chicken.

Susan Recommends: The Alice B Toklas Cookbook by Alice B. Toklas

A Tender Tart

I’d bring A Tender Tart from this book. Many people look on this book as a curiosity: in it, Toklas recounts her time living in Paris with Gertrude Stein at the turn of the last century. But I've cooked several of the recipes (not the "haschich fudge," though) and they work — as long as you fill in the gaps, because Toklas gives very little instruction. With this tart, Toklas neglects to tell us that you should chill the dough — otherwise it's impossible to roll out. She also neglects to tell us why the filling needs to be stirred by hand for 20 minutes — it's to dissolve the sugar so it's not grainy; and she doesn't specify that you should use a rubber spatula, not a whisk, to do the stirring, because a whisk will aerate the mixture too much. But when made right, this tart is glorious — thin, delicate pastry encasing a rich, buttery and nutty filling.

Jessie Sheehan

Jessie's Cookbook: Salty, Cheesy, Herby, Crispy Snackable Bakes

Butter-Swim Biscuits

The Butter-Swim Biscuits from my most recent book are the perfect cookbook club item because they are super easy to prepare, call for (essentially) pantry friendly ingredients and are utterly delicious (like, everyone loves them). And they are representative of the rest of the recipes you will find in Salty Cheesy for all of these reasons. The recipe is pretty unusual in that you melt butter in a square cake pan while your oven heats up. Then you top the melted butter with your biscuit dough, slide it back into the oven and voila: As the biscuits bake, the butter is absorbed, resulting in the most tender, craggly topped, flavorful, slightly cakey (in a good way) and slightly crumbly biscuits that you have ever had. The Old Bay seasoning and copious amounts of cheese make these cuties uber flavorful, but if your crowd might enjoy straight up butter-swims a bit more, you can leave out both ingredients. You can also double the recipe and prepare them in a 9x13-inch pan if you’re feeding a crowd. Warm them up when you get to your club (or don’t).

Jessie Recommends: Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristin Miglore

Barbara Kafka's Simplest Roast Chicken

Barbra Kafka’s roast chicken is a thing of legends and it is one of the best recipes in Food52’s Kristin Miglore’s Genius Recipes: 100 Recipes that Will Change the Way You Cook. The recipe is very cookbook club friendly because it is simple to prepare but has tremendous bang for the buck. There is no fancy chicken prep that goes into this recipe — no trussing, etc. Instead, you generously salt and pepper the inside and outside of the bird, stuff the chicken’s cavity with lemon and butter. And then you cook the bird on high heat for about 50 minutes. The skin is crispy and the meat juicy. You can also throw a bunch of potatoes underneath the bird. It is delicious room temp (and warm, of course) so traveling with it to your club is not a problem at all.

Clarice Lam

Clarice's Cookbook: Breaking Bao

Pork Floss and Scallion Focaccia

I would bring the Pork Floss and Scallion Focaccia. To me, pork floss is an ingredient that more people should know about. It's basically marinated pork that has been dehydrated and shredded over and over again until it achieves a texture similar to cotton candy. It's light and fluffy and packs an umami punch. And it turns out to be the perfect topping alongside chopped scallions on my focaccia. The process is soothing and meditative, and really I will take any excuse to make it so I can have some.

Clarice Recommends: Tartine by Elisabeth M. Prueitt

Morning Buns

From the cookbook, Tartine, I would bring the Morning Buns. My sister introduced me to my first morning bun from Tartine, the bakery, in San Francisco and it changed my life. To this day, it's still one of my favorite food memories. From the perfectly toothsome caramelized exterior to the citrus sugared flaky layers of croissant dough, the only thing more rewarding than making this recipe is being able to share the joy of eating it with others.