Ann Lovejoy exuberantly consolidates her gardening and cooking expertise into a year-round feast of fruits, vegetables, and herbs, complete with color photographs. Her simple, uncluttered recipes emphasize bright flavors and a creativity centered on an abundance of fresh produce, from the familiar to the more exotic.

Everyone loves a good cinnamon roll, but did you know cinnamon can help your hair grow longer and stronger? In 101 Amazing Uses for Cinnamon, discover the many ways this simple spice can improve your health, your home, and of course, your food. From improving memory to aiding digestion to supporting a healthy garden, add some spice to your life with cinnamon.

A Taste for Herbs is an herb-seasoning bonanza for the home cook or gourmet foodie. Add pizzazz to your favorite foods and beverages by making your own signature blends, rubs, infusions, and more.

Let dedicated herb lover Sue Goetz guide you into this exciting, flavor-rich herbal world with more than 100 kitchen-tested recipes that will dazzle the palate!

Fighting inflammation has never been easier—or tastier! Filled with delicious recipes for smoothies, juices, teas, tonics, and more, Anti-Inflammatory Drinks for Health is packed with one hundred healthful drinks, including:

• Mango Zinger Smoothie: A mango-y concoction packed with antiviral properties
• Blackberry Sensation: A sweet, antioxidant-rich drink
• Watermelon Mint Mocktail: A flavorful treat filled with vitamins
• Cherry Soda: A bubbly and tasty drink to reduce muscle soreness
• Green Tea with Ginger and Lemon: An herbal blend to lengthen your life span

Anti-Inflammatory Drinks for Health is the easy way to beat inflammation and enjoy healthy goodness!

Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves.

This illustrated cookbook celebrates the abundance at farmers market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes, and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. Discover new ingredients and open up a fresh culinary adventure in your kitchen.

Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balance, and mindful living.

Learn why and how to avoid the foods that can adversely affect your health, and discover the many benefits of home-style cooking by Micro Living planning your meals around fruits and vegetables. Eating Pure in a Processed Foods World contains more than 300 gluten-free recipes. And many of these recipes can be modified to fit your individual needs, including dairy-free, nut-free, keto, and paleo. The resource book is designed to help you turn back the hands of time and discover the original, healthy way of eating delicious, pure, and natural foods.

Fire cider has been used and shared by herbalists for generations as a remedy to ward off sickness and promote health. Here, Rosemary Gladstar collects 101 original recipes for fire cider, plus stories and songs, in a fun and sassy celebration of the health-boosting tonic and the community of herbalists who make it, share it, use it, and love it.

Try recipes for:

• Spice Rack Fire Cider
• The Original Texas Fire Cider
• Fire Cider Toasted Nuts
• Vinegar-Cured Wild Mushrooms
• Fire Cider Glazed Sweet Potatoes
• Maple-Mustard Fire Cider Salad Dressing
• Fire Cider Stir-Fry

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.