#nori adler

[randomestfandoms-ocs]

The Witching Hour: Part 2

[ Part 1 ]

Originally part of the Calaveras, Elias Navarez saw 8 year old Evelia Torres about to die in a witch burning. He killed everyone who was part of it and then adopted her, defecting from the Calaveras and started his own hunting organization. Originally just Calaveras defectors, the group grows to include other hunters, supernatural creatures, and even some ordinary humans, and the group grows into a family.

(extra special thank you to @cecexwrites and @ginevrastilinski-ocs for helping me figure out wtf I was doing with this idea)

Emmeline “Emmy” Faulkner [ Sabrina Carpenter ] – 14; human. Second youngest of the Faulkner siblings, probable Alastor ship

Evelia Navarez [ Jenna Ortega ] – 14; witch with an affinity for necromancy, but struggles to control her powers

Genevieve “Gen” Faulkner [ Kristine Froseth ] – 16; human. Second oldest Faulkner sibling, longtime best friend of Scott and Stiles

Gwyn Aritza [ Rachel Zegler ] – 15; human, priestess to Artemis. Recently rescued from the same Pagan cult as Alandra & Morana, Scott ship

Inola Hale [ Katie Douglas ] – 16; werefox (not kitsune). Peter Hale's eldest child and Malia's half sister

Juniper Summers [ Peyton List ] – 16/23, witch with nature powers. Acacia's older sister, killed by Kate Argent when she was in high school, accidentally revived by Evelia

Lucille “Luci” Faulkner [ Grace Van Dien ] – 16; human. Gen's younger twin sister, Lydia's best friend until Allison shows up, Stiles ship

Marcia Otero [ Melissa Barrera ] – 16; human. Her family was all part of the Calaveras, her parents died and Marcia has been raised by her aunt ever since, taken from the Calaveras into the new hunting family before she could be forced into becoming a hunter

Morana Corvin [ Teagan Croft ] – 14; witch, priestess to Hecate. Part of the same cult as Alandra & Gwyn

Nadia Alvarez [ Eiza Gonzales ] – 27; succubus

Nori Adler [ Naomi Scott ] – 16; chimera

Nyla Barnett [ Anna Diop ] – 25; dragon

Paloma Otero [ Salma Hayek ] – 56; hunter. Marcia's aunt, long time Calaveras member, defected a year or so after Elias & Darius did

Rhea Hale [ Kaya Scodelario ] – 16; werewolf. Cora's twin sister, ran from the fire, got kidnapped by hunters and experimented on and eventually rescued by Elias & Darius

Ryleigh Brice [ Madison Iseman ] – 15; witch

Samira Acosta [ Isabela Moner ] – 15; fairy

Saoirse Carlisle [ Alicia Vikander ] – 24; hunter

Silas Peregrine [ Thomas Doherty ] – 16/unknown; vampire. The other surviving member of Della's coven, the two are now hiding out in Beacon Hills under the guise of being cousins

[nakedcomedy]

#LosAngeles The Bombshells are strategizing before the big show on MONDAY 6/17 7:30p at The Elysian.

Featuring BOMBSHELL guests Greta Titelman, Dylan Adler, Nori Reed & Trudy Tective!!! (Nic Scheppard)

Tickets are goin fast so don't wait, get yours now!

[curiousdamage]

I know it's 4 days late, but tagged by the wonderful @dream-beyond-the-fantasy

From 'A Careless Man's Careful Daughter'

“Johnny, I’m making cinnamon rolls,” Nori protested. 

“I can’t have both?” he questioned.

“You want a leg?” Timmy asked, setting the plate in front of John.  “Mrs. Adler made it.”

“Granny will get mad if you like Mrs. Adler’s cooking better than hers,” John grinned, grabbing a piece of chicken. 

“I never said I was mad. I said you were going to let that girl of hers tempt you to the altar with a plate of her mama’s dumplings,” she shot back. “And she damn near did.”

“It was more than the dumplings, Mama,” he smirked. 

[dajaregambler]

HeliosR - Year-end&NewYear MochiParty (full)

Translation of ‘Year-end&NewYear MochiParty’ from ‘Helios Rising Heroes’. All 3 parts included.

Part 1

Faith: (It’s sure quiet on this floor today.)

Faith: (Probs due to the usual rowdy ones going back to their families)

(Faith’s phone rings)

Faith: …Sigh, not again

Will: Ah, Faith-kun. Good to see you.

Faith: Will

Will: Your phone's ringing, shouldn’t you pick it up?

Faith: Nah. It’s from Oscar anyway

Will: Uuh, I think you ought to answer all the more in that case

Faith: It’s whatever. I just know he’s calling to pressure me to come back home

Will: Oh. Oscar-san did go back together with Brad-san now that I think of it

Faith: Yeah. And since my mother and father found out about everyone from 13th gen getting a special break, they’ve been using Oscar to pressure me to go back home.

Will: Ahaha, that’s how it is. While you should go pay them a visit, don’t you want to?

Faith: Hell no. No way I can relax with two mentors at my home

Faith: Besides, what are you here for? Ever since our Academy days, you’re the type to like, never miss a chance to go back to your family. 

Will: I do plan on going back, but I kind of have something on my mind…

Faith: Something on your mind?

Will: It’s not that big of a deal. It’s just, how do I say it… was wondering what Ren would be up to and all that.

Faith: Ren?

Faith: Ah, speak of the devil

Ren: ……..

Will: Ren♪

Gast: Yo, Will, Faith

Will: ……And, Adler

Gast: Haha… n’other year of the same ol’ treatment, eh

Faith: Come to think of it, weren’t you two on bad terms?

Gast: Nah, well, I wouldn’t say bad terms…?

Will: Neither can say it’s good terms.

Faith: Aha, what’s up with that

Gast: Anyway, what’cha standin’ round here for having a chat? Ain’t you guys gonna see your families

Will: I will. We are on break.

Faith: Visiting my family means all kinds of trouble for me.

Faith: What about you, Gast? Even though you seem the type to go fool around during breaks

Gast: Hey hey, you’re makin’ me look bad here. All I do is go hang out with my buddies, that don’t mean I’m foolin’ arou--

Ren: Oi, Gast. If we aren’t going then I’ll return to our room.

Gast: Oh, m’bad m’bad

Will: Were you two headed off somewhere?

Gast: Yup, seems like they’re holding a mochi pounding competition in Little Tokyo. We were on our way there right now

Will: Pounding mochi… Now that you mention it, they did say they were going to hold an event where they’ll use unsold sticky rice

Faith: Huuuh, Ren going to these kinda things? Kinda out of character

Ren: I don’t care about pounding mochi. It’s a chance to get food, that’s all.

Gast: Exactly that, if you join the event you get to keep the mochi. So we thought we could have that as food during our time off.

Will: Makes sense. Ren, you did like to eat your mochi with soy sauce and nori

Ren: ….It’s more for the fact that it’s easy to prepare

Gast: Oh, that’s right♪ Since you two got some time to kill, won’tcha join us? Everyone’s on break anyway, let’s fetch us some mochi and hold a mochi party♪

Will: A mochi party… What do you think, Ren?

Ren: I don’t care. As long as I can eat after taking it back home.

Will: Then I’ll tag along if Ren’s joining 

Gast: Nice, it’s decided♪ And you, Faith?

Faith: A mochi party, huh. I’m like not familiar with mochi at all to begin with though

Will: Its fine, I’m sure you’ll like it♪ There’s oshiruko and mushroom mochi which are very delicious.

Will: There’s a lot of other recipes you can do with it too. Such as chocolate flavor, or ones where people eat them as if they’re pizzas.

Gast: I’ve also made a bunch of different ones before and they were pretty good. Right, Ren?

Ren: It wasn’t bad.

Faith: Hmmm. I’ll pass up on the pizza since I’m always having my fill of that, but I’m a bit curious about the chocolate one

Faith: But pounding mochi is like, that one thing no? What Akira did at New Years Heroes….

Gast: Uh-huh, exactly that. Well, with that one they intentionally made a whole spectacle out of it

Faith: I’m like, not in the mood to go around swinging some hammer during my free time though---

(Faith’s phone rings)

Will: Was that Oscar-san again?

Faith: …Looks like it. I’m afraid he’ll go as far as to pick me up from the Tower…

Gast: Huh? Did somethin’ happen?

Faith: Nothing really

Faith: Guess I’ll be joining this mochi pounding competition after all

Part 2

Gast: Ooh, suddenly got in the mood for it, huh

Faith: If I tell ‘em “I’m gonna pound some mochi with the rookies”, I’ll have an excuse to not go back home to my family

Will: Ahaha, I do pity Oscar-san a little…

Gast: Dunno what’s goin’ on, but it’s decided. Let’s head out to Little Tokyo at once♪

-

Faith: Huuh, it’s pretty crowded here

Will: Little Tokyo does have the impression of it getting lively during the New Year. It seems to be the culture in Japan.

Gast: Haven’t you been here before, Faith?

Faith: Not much. I often tend to visit Chinatown instead whenever I’m in East. 

Faith: There’s this one Chinese restaurant that’s my fave, they serve some pretty delicious tea there. Right, Ren?

Ren: ….Although there’s this regular I’d rather avoid.

Town’s resident: Oooh, if it isn’t those hero fellas! Came to pound some mochi?

Will: Yes, may we participate too if possible?

Town’s resident: Absolutely! Here use this mallet and that mortar over there. There's enough sticky rice left so go at it as much as you'd like!

Will: Thank you very much♪

Gast: Looks like everything’s prepped already. Awright, who’s gonna do it?

Faith: Won’t you show us how it’s done first? Will and Gast

Will & Gast: Eh….

Faith: You both helped out Akira during New Years Heroes, no? Which means you two know the ropes already

Gast: Well, I’ve done it a few times, so I don’t really mind but…

Will: I don’t mind either.

Gast: O-ooh…

Faith: Then, we’ll be in your care♪

Will: I’ll use the mallet

Gast: Then I’ll take care of turnin’ it around

Will: Okay, let’s start. Watch out for your hands, Adler

Gast: Eh, w-wait a sec…! This is kinda scary!

Will: ….There’s nothing to be afraid of though.

Gast: I mean, I kinda felt a shiver down my spine…

Will: Do you want to do this or not? Akira said it himself how pounding mochi is about teamwork.

Gast: T-that’s right, it’s teamwork! Yeah, I’m good whenever.

Faith: Gast, don’t forget to watch out for your hands

Ren: Great personality as ever you got there, huh

Faith: Aha, why thank you♪

-

Gast: Alright, we did it

Faith: I was curious how it was gonna go at first, but by the end of it you two were in harmony, weren’t you?

Gast: I know right? Nice cooperation, Will♪

Will: You seemed to be terrified until the very end though

Gast: C’mon~ Haha……..

Will: Would you like to give it a shot, Faith-kun? I’m not sure if it served as an example, but you were able to grasp the general process of it, right?

Faith: I’m fine. Just watching is fun enough

Ren: Stop messing around for fun and help. Pounding mochi unexpectedly requires some physical power.

Faith: Eeh, that like makes me wanna do it even less

Gast: Then how about turnin’ the mochi ‘round? Wet your hands and flippin’ it over as you’re kneading it will do the trick

Faith: Hmmm. Well, I guess I could do that much

Will: Alright, let’s give it a shot, Faith-kun

Faith: Just don’t smash my hands, alright?

Will: Haha, I won’t so no need to worry.

Part 3

Gast: Huh, what a surprise to see them be in tune, eh?

Ren: It’s not bad

Will: Yeah, it went quite smoothly. Could this be the result of our dance practice from the other day? 

Faith: Those are way two different things, dancing and pounding mochi

Town’s resident: Oh, you hero fellas on the sidelines, if you got nothing to do why not use this mortar over here?

Gast: Hell yeah, Ren. How about we also show off our combination?

Ren: ….Watch out for your hands.

Gast: Wha- you too!?

Ren: C’mon, let’s go

Gast: OK, come at me any time♪

Faith: Heeeh, how fast. Aren’t they nicely in sync for being just teammates?

Will: These two did win the shooting tournament. They must have gotten used to working together.

Will: But we won’t lose to them. Faith-kun, want to try using the mallet next?

Faith: Uh, it’s not like we have to win or anything

-

Faith: Huh. This choco flavored mochi’s pretty nice♪

Will: Fufu, I know right? I was certain that you would enjoy it.

Gast: This oshiruko’s delicious! The sweetness of it is just perfect, I can eat this forever

Ren: …? Will made this?

Faith: I helped out with the flavoring. Since my nightmares from the Academy had came back to haunt me.

Ren: I see…

Will: Ren, how’s the shoyu mochi? Is it to your liking?

Ren: It’s not bad.

Will: I’m glad♪ I’ve baked tons so make sure to eat a lot of them

Will: Fufu, this somewhat takes me back…We ate these at Akira’s house, together with our New Year’s meal

Will: Do you remember it? How you and Akira fought over who should break the kagami mochi, and in the end it got so solid it couldn’t break anymore.

Ren: ….You have a good memory of all that old stuff

Gast: How ‘bout you, Faith? Did you do anythin’ to celebrate the New Year?

Faith: What I did, huh? When I started out as a DJ I got called out a lot to New Year’s events so I didn’t go back home

Faith: And before that… Brad would come back home and our mother would cook up some extravagant meal.

Gast: Then, why not bring her what you made today?

Faith: Well, maybe…

Faith: And what did you do? Do delinquents also celebrate with their families or?

Gast: Nah, I’d liven it up with my bros on New Year’s. Since it was cold we’d be sharin’ our instant soup around with each other.

Faith: Aha, what a bad boy

Gast: I mean, I was a delinquent

-

Gast: Pheew~ Sure had my fill~ Can’t have a single bite after all that~

Faith: There’s still a lot left over. We brought so much with us to the point that we could have a mochi party every day.

Gast: Guess we’ll bring the leftovers to Marion and the others. Jacqueline wanted to eat some of ‘em anyway

Ren: Victor should be holed up in his lab.

Gast: Time to wrap up this mochi party then

Faith: Suppose I’ll head back home

Will: You mean to your family, or?

Faith: Yeah. It’ll make ‘em happy if I showed my face at least

Gast: Then bring as much leftover mochi as you want with you. It’d serve as a nice gift for your family too, nah?

Faith: I’m good on that whole gift thing.

Will: Why not take it home with you? I’m sure it’d make Brad-san and Oscar-san happy

Faith: Don’t have any intentions of pleasing these two though

Gast: Well, say it’s somethin' on my part. You did just so happen to tag along with this whole mochi party

Will: Please give some on my part too. Like this, you wouldn’t have to pay it any mind, right?

Faith: What an amazing pressure… You two have a knack for looking after others so in times like these it just feels like I’m being ganged up on

Ren: It’s payback for all that teasing you did.

Faith: Haaah, okay okay. I should bring something, right

Gast: Yup, you better do♪

Ren: Will, aren’t you going back?

Will: …Me? Yeah, I do have plans to do so but…

Will: Wouldn't you like to come with me? Akira didn’t say anything but he did seem concerned about you

Ren: ….I had a feeling it was going to be this

Ren: Don’t worry about me and go

Will: Ren…

Gast: It’s true, no need to worry since it’s all good

Will: Eh…

Gast: Do think he can work on communicatin’ properly but it’s exactly as he said.

Gast: Same goes for me, the whole team’s stayin’ at the tower. That’s why there’s no way he’s gonna be left alone any time soon.

Ren: …I prefer to be left alone.

Will: I see….

Will: Then, Faith-kun and I will be going to visit your families. I’ll take some mochi too, since I know Akira would love it.

Gast: Alright, we’ll be off to prof Nova’s lab then! We can prolly find Marion too in there

Will: Give Marion and the others my regards, Ren

Ren: I will

Will: Well then, Faith-kun, let’s be on our way

Faith: Mhm. See ya once break’s over

Gast: Yeah, be seein’ ya then!

[picturethisshow]

#LA Start planning your cool fall 'fits now for our next HOT show! 🧥👢See your favorite comedians and their jokes DRAWN LIVE. The comedians don’t know what the animators are drawing and the animators don’t know how the comedians will react. ONE NIGHT ONLY comedian & artist pairings, you never know what the combos will come up with!Comedy by:

Comedy by: Dylan Adler (NYCF Comic to Watch) Rob Haze (Comedy Central) Nori Reed (HBO Max) Jesse Kendall (Funny or Die) Andrew Orolfo (Late Late Show)

Animation by: Mike L. Mayfield (Adult Swim, FOX) Mike Hollingsworth (Golden Girls 3033) Sean Keeton (SONY) Lizzie Nichols (Netflix) Erin Kim Grant Kolton

Hosted by: Brandie Posey (Lady to Lady, Comedy Central)

SUNDAY 11/13 Doors 6:30pm Show 7pm PT / 10pm ET

ALL Tickets: https://www.eventbrite.com/e/picture-this-la-live-animated-comedy-live-livestreaming-tickets-445628485797

LIVE SHOW TICKETS: $10 pre-sale, $15 day-of

Proof of vaccination required for entry to the live show

Masking highly encouraged

21+

Street Parking available, ride share encouraged

**LIVE TICKETS are available at the door ONLY after 4:30PM PST on show day

LIVESTREAM ONLY: $10

Not all performers guaranteed to be on the livestream

**LIVESTREAM TICKETS are available until 6:55PM PST on show day

Please note: Lineup subject to change without notice Presented by Naked Comedy Productions

Flier by Sean Keeton

Follow us: PictureThisShow.com, IG: @PictureThisComedy, Twitter: @PictureThisShow, FB.com/PictureThisShow

[deryuj]

My OC art dump part 3 (last one I swear)

[clair-void-ance]

Startup and Guidelines

Startup:

Here’s a list of the type of content that I’m allowing to be requested for time being (until my no thoughts head empty lookin brain gets its crap together lmao). I’ve listed a few fandoms and the characters in them that I’ll be willing to write for at the moment. I’ll be adding more soon, so keep an eye out for when I do! Even request a few and I’ll say if I can do them or not! (It’ll be based on if I’ve seen or read any of the media suggested, but if i haven’t seen or read it yet I’ll add it to the list!)

Types of Content:

Full fics

Playlists Maybe?

Headcannons

Drabbles (If I can handle writing so little)

Imagines

Etc.

Fandoms: (bolded means I write best for those***)

(Will do almost any character and any type of reader! Just give me ideas and a detailed description of what you’d like and I’ll try to get to it :) I may have to do research if I don’t understand a topic, but I’ll try to do my best!)

Buzfeed Unsolved: Shane Madej and Ryan Bergara

Conan O’Brien [cause honestly, why not?]

Ghost [the band]: Cardinal Copia, Papa Nihil, Papa Emeritus II, and Tobias Forge

Good Omens [book and movie]: Crowley, Aziraphale, Gabriel, Anathema Device, Newton Pulsifer, Hastur, War, Death, Famine, Pollution, and Beelzebub

Harry Potter [books and movie]: Severus Snape, Cho Chang, Barty Crouch Sr. and Jr., Cedric Diggory, Amos Diggory, Albus Dumbledore, Argus Filch, Hermione Granger, Rubeus Hagrid, Viktor Krum, Tom Riddle, Silvanus Kettleburn, Neville Longbottom, Golderoy Lockhart, Luna Lovegood, Xenophilius Lovegood, Remus Lupin, Draco Malfoy, Lucius Malfoy, Narcissa Malfoy, Minerva McGonagall, Alastor Moody, Garrick Ollivander, Poppy Pomfrey, Harry Potter, Quirinus Quirrell, Newt Scamander, Kingsley Shacklebolt, Aurora Sinistra, Sybil Trelawney, Blaise Zabini, Fred Weasley, George Weasley, Molly Weasley, Arthur Weasley, Bill Weasley, Percy Weasley, and Ginny Weasley

Joker: Arthur Fleck and Sophie Dumond

Law and Order SVU: John Much, Olivia Benson, George Huang, Odafin Tutuola, Melinda Warner, Sonny Carisi, Rafael Barba, Ed Tucker, William Dodds, Mike Dodds, Carl Rudnick, and Greg Yates.

Network: Max Schumacher, Howard Beale, Diana Christensen, and anyone else you want

Sherlock Holmes [books, movie, or tv show versions! I love them all!]: Sherlock Holmes, Moriarty, Mycroft Holmes, Greg Lestrade, Philip Anderson, Molly Hooper, Irene Adler, and Charles Magnussen

Sofia the First [kinda cringe, but let ya boi live man]: Cedric, Greylock, Baileywick, and maybe Roland

Stephen Colbert [Because, again, why not?]

Supernatural [sort of? I haven’t seen it fully yet, but I got a feel for the characters!]: will list later (way too many characters; gotta love them tho)

The Lord of the Rings/ The Hobbit [book or movies. I write pretty decently for all of these and maybe a few more]: Boromir, Pippin, Gil-Galad, Bilbo, Gandalf, Aragorn, Arwen, Elrond, Lindir, Galadriel, Eowyn, Faramir, Grima Wormtongue, Haldir, Saruman, Denethor, Thranduil, Radagast, Ori, Bofur, Thorin, Nori, Tauriel, Beorn, etc.

The Matrix [currently watching, so hopefully I’ll get a good grasp of the characters: Agent Smith, Morpheus, Neo, and anyone else I suppose

The Office [U.S. version, although I may do the U.K. one if I watch enough of it]: Toby Flenderson, Dwight Schrute, Andy Bernard, Darryl Philbin, Gabe Lewis, and Michael Scott

The Thick of It: Glenn Cullen, Hugh Abbot, Malcolm Tucker, Peter Mannion, Phil Smith, Emma Messinger, Jamie, Cliff Lawton, and anyone else I suppose

Top Gear [UK]: James May, Jeremy Clarkson, and Richard Hammond

Twin Peaks: Dale Cooper, Audrey Horne, Jocelyn Packard, Andy Brennan, Lucy Moran, Laura Palmer, Leland Palmer, Tommy “Hawk” Hill, Lawrence Jacoby, Albert Rosenfield, and Gordon Cole

Watchmen [movie and comic for now until I finish the new series!: Walter Kovacs, Jonathan Osterman, Daniel Dreiberg, Nelson Gardner, Byron Lewis, Hollis Mason, Ursula Zandt, Adrian Veidt, and Moloch

To Be Continued....

Will do:

The best that I can with what is asked! I’ll even write for super old or niche media as well if I know it; asking would probably be the best option though :)

Will not do:

To sum up: anything offensive or that is morally wrong. If you aren’t sure about something, just ask! I’m down to answer questions! :)

[lost-in-centuries-long-gone]

Postcard sent from Lake Balaton to Austria by Nori (Nóra Mészöly) Via Flickr: Around 1900 (Probably) a birthday greeting card sent to a Mr. Carl Adler (from Budapest) - from Balatonfüred (a famous resort place in Hungary), to Gutenstein, Lower Austria. Love their afternoon elegance....

[ao3feed-snape]

Letters From Your Favorite Characters

read it on AO3 at https://ift.tt/3nIBe6g

by Andi_Singer999

I'm offering handwritten letters, that will be delivered through the mail, from your favorite characters. The letters range in time they will be delivered but I will e-mail you once I send them.

Words: 208, Chapters: 1/1, Language: English

Fandoms: The Lord of the Rings - All Media Types, The Hobbit - All Media Types, Game of Thrones (TV), Spartacus Series (TV), Sherlock Holmes & Related Fandoms, Hannibal Lecter Series - All Media Types, Supernatural, Anne with an E (TV), Outlander & Related Fandoms, Chronicles of Narnia - C. S. Lewis, Once Upon a Time (TV), The Boys (TV 2019), Star Wars - All Media Types, The Mandalorian (TV), Wiedźmin | The Witcher - All Media Types, The Avengers (Marvel) - All Media Types, X-Men - All Media Types, Harry Potter - J. K. Rowling

Rating: General Audiences

Warnings: Creator Chose Not To Use Archive Warnings

Categories: Multi

Characters: Kíli (Tolkien), Glorfindel (Tolkien), Balin (Tolkien), Elrohir (Tolkien), Lindir (Tolkien), Éowyn (Tolkien), Glóin (Tolkien), Thranduil (Tolkien), Fíli (Tolkien), Nori (Tolkien), Ori (Tolkien), Dwalin (Tolkien), Thorin Oakenshield, Bifur (Tolkien), Frodo Baggins, Bilbo Baggins, Legolas Greenleaf, Haldir of Lothlórien, Aragorn, Bombur (Tolkien), Saruman, Arwen Undómiel, Lord Elrond, Faramir (Son of Denethor II), Boromir (Son of Denethor II), Isildur (Tolkien), Éomer, Spartacus, Agron (Spartacus), Nasir (Spartacus), Crixus (Spartacus), Naevia (Spartacus), Duro (Spartacus), Gannicus (Spartacus), Mira (Spartacus), Saxa (Spartacus), Spartacus (Spartacus), Oenomaus (Spartacus), Pietros (Spartacus), Barca (Spartacus), Lucretia (Spartacus), Ilithyia (Spartacus), Ashur (Spartacus), Sura (Spartacus), Varro (Spartacus), Gnaeus (Spartacus), Sherlock Holmes, Mrs. Hudson (Sherlock Holmes), Lestrade (Sherlock Holmes), Irene Adler (Sherlock Holmes), James Moriarty, John Watson, Ros (Game of Thrones), Myranda (Game of Thrones), Kinvara (Game of Thrones), Little Sam (Game of Thrones), Olyvar (Game of Thrones), Olly (Game of Thrones), Locke (Game of Thrones), Karsi (Game of Thrones), Game of Thrones Ensemble, Daenerys Targaryen, Jon Snow, Sansa Stark, Arya Stark, Cersei Lannister, Tyrion Lannister, Jaime Lannister, Khal Drogo, Robb Stark, Viserys Targaryen, Oberyn Martell, Hannibal Lecter, Will Graham, Alana Bloom, Jack Crawford, Abigail Hobbs, Castiel (Supernatural), Gabriel (Supernatural), Lucifer (Supernatural), Crowley (Supernatural), Michael (Supernatural), Balthazar (Supernatural), Ruby (Supernatural), Raphael (Supernatural), Zachariah (Supernatural), Naomi (Supernatural), Samandriel (Supernatural), Metatron (Supernatural), Gadreel (Supernatural), Supernatural (TV) Character(s), Dean Winchester, Sam Winchester, Jamie Fraser, Claire Beauchamp, Frank Randall, Geillis Duncan, Dougal MacKenzie, Colum MacKenzie, Murtagh Fraser, Caspian (Narnia), Tumnus (Narnia), Original Narnian Character(s), Peter Pevensie, Edmund Pevensie, Lucy Pevensie, Evil Queen | Regina Mills, Belle (Once Upon a Time), Robin Hood (Once Upon a Time), Queen Maeve (The Boys), A-Train (The Boys), Translucent (The Boys), Mother's Milk (The Boys), The Frenchman (The Boys), Black Noir (The Boys), Elena (The Boys), The Lamplighter (The Boys), Starlight | Annie January, The Homelander | John, Hughie Campbell, Billy Butcher, The Female | Kimiko Miyashiro, Finn (Star Wars), Luke Skywalker, Han Solo, Ben Solo | Kylo Ren, Boba Fett, Jango Fett, Original Mandalorian Characters (Star Wars), Din Djarin, Cara Dune, Geralt z Rivii | Geralt of Rivia, Yennefer z Vengerbergu | Yennefer of Vengerberg, Jaskier | Dandelion, Steve Rogers, James "Bucky" Barnes, Tony Stark, Bruce Banner, Thor (Marvel), Loki (Marvel), Natasha Romanov (Marvel), Sam Wilson (Marvel), Jane Foster (Marvel), T'Challa (Marvel), Vision (Marvel), Gamora (Marvel), Groot (Marvel), Clint Barton, James "Rhodey" Rhodes, Luis (Ant-Man movies), Kurt (Ant-Man movies), Dave (Ant-Man movies), Scott Lang, Peter Parker, Hope Van Dyne, Brunnhilde | Valkyrie (Marvel), Wanda Maximoff, Harry Potter, Harry Potter Characters, Draco Malfoy, Lucius Malfoy, Fred Weasley, George Weasley, Ron Weasley, Hermione Granger, Neville Longbottom, Severus Snape, Cedric Diggory, Ginny Weasley, Luna Lovegood, Oliver Wood, Tom Riddle | Voldemort, Bill Weasley, Remus Lupin

Additional Tags: Letters, Love Letters, hand written

read it on the AO3 at https://ift.tt/3nIBe6g

[nakedcomedy]

#LA #WeHo ROOMIES is BACK at Bar Lubitsch for some April Foolishness!

THIS WEEK ON ROOMIES: 4/1

Nori Reed (HBOmax)

Sophie Santos (Bravo)

Jamie Shriner (The Onion)

Sam Oh (Fraiser)

Clowns of Color

Save $5 on Presale tix now:

[ao3feed-lokiangst]

Letters From Your Favorite Characters

read it on the AO3 at https://ift.tt/3nIBe6g

by Andi_Singer999

I'm offering handwritten letters, that will be delivered through the mail, from your favorite characters. The letters range in time they will be delivered but I will e-mail you once I send them.

Words: 166, Chapters: 1/1, Language: English

Fandoms: The Lord of the Rings - All Media Types, The Hobbit - All Media Types, Game of Thrones (TV), Spartacus Series (TV), Sherlock Holmes & Related Fandoms, Hannibal Lecter Series - All Media Types, Supernatural, Anne with an E (TV), Outlander & Related Fandoms, Chronicles of Narnia - C. S. Lewis, Once Upon a Time (TV), The Boys (TV 2019), Star Wars - All Media Types, The Mandalorian (TV), Wiedźmin | The Witcher - All Media Types, The Avengers (Marvel) - All Media Types, X-Men - All Media Types

Rating: General Audiences

Warnings: Creator Chose Not To Use Archive Warnings

Categories: Multi

Characters: Kíli (Tolkien), Glorfindel (Tolkien), Balin (Tolkien), Elrohir (Tolkien), Lindir (Tolkien), Éowyn (Tolkien), Glóin (Tolkien), Thranduil (Tolkien), Fíli (Tolkien), Nori (Tolkien), Ori (Tolkien), Dwalin (Tolkien), Thorin Oakenshield, Bifur (Tolkien), Frodo Baggins, Bilbo Baggins, Legolas Greenleaf, Haldir of Lothlórien, Aragorn, Bombur (Tolkien), Saruman, Arwen Undómiel, Lord Elrond, Faramir (Son of Denethor II), Boromir (Son of Denethor II), Isildur (Tolkien), Éomer, Spartacus, Agron (Spartacus), Nasir (Spartacus), Crixus (Spartacus), Naevia (Spartacus), Duro (Spartacus), Gannicus (Spartacus), Mira (Spartacus), Saxa (Spartacus), Spartacus (Spartacus), Oenomaus (Spartacus), Pietros (Spartacus), Barca (Spartacus), Lucretia (Spartacus), Ilithyia (Spartacus), Ashur (Spartacus), Sura (Spartacus), Varro (Spartacus), Gnaeus (Spartacus), Sherlock Holmes, Mrs. Hudson (Sherlock Holmes), Lestrade (Sherlock Holmes), Irene Adler (Sherlock Holmes), James Moriarty, John Watson, Ros (Game of Thrones), Myranda (Game of Thrones), Kinvara (Game of Thrones), Little Sam (Game of Thrones), Olyvar (Game of Thrones), Olly (Game of Thrones), Locke (Game of Thrones), Karsi (Game of Thrones), Game of Thrones Ensemble, Daenerys Targaryen, Jon Snow, Sansa Stark, Arya Stark, Cersei Lannister, Tyrion Lannister, Jaime Lannister, Khal Drogo, Robb Stark, Viserys Targaryen, Oberyn Martell, Hannibal Lecter, Will Graham, Alana Bloom, Jack Crawford, Abigail Hobbs, Castiel (Supernatural), Gabriel (Supernatural), Lucifer (Supernatural), Crowley (Supernatural), Michael (Supernatural), Balthazar (Supernatural), Ruby (Supernatural), Raphael (Supernatural), Zachariah (Supernatural), Naomi (Supernatural), Samandriel (Supernatural), Metatron (Supernatural), Gadreel (Supernatural), Supernatural (TV) Character(s), Dean Winchester, Sam Winchester, Jamie Fraser, Claire Beauchamp, Frank Randall, Geillis Duncan, Dougal MacKenzie, Colum MacKenzie, Murtagh Fraser, Caspian (Narnia), Tumnus (Narnia), Original Narnian Character(s), Peter Pevensie, Edmund Pevensie, Lucy Pevensie, Evil Queen | Regina Mills, Belle (Once Upon a Time), Robin Hood (Once Upon a Time), Queen Maeve (The Boys), A-Train (The Boys), Translucent (The Boys), Mother's Milk (The Boys), The Frenchman (The Boys), Black Noir (The Boys), Elena (The Boys), The Lamplighter (The Boys), Starlight | Annie January, The Homelander | John, Hughie Campbell, Billy Butcher, The Female | Kimiko Miyashiro, Finn (Star Wars), Luke Skywalker, Han Solo, Ben Solo | Kylo Ren, Boba Fett, Jango Fett, Original Mandalorian Characters (Star Wars), Din Djarin, Cara Dune, Geralt z Rivii | Geralt of Rivia, Yennefer z Vengerbergu | Yennefer of Vengerberg, Jaskier | Dandelion, Steve Rogers, James "Bucky" Barnes, Tony Stark, Bruce Banner, Thor (Marvel), Loki (Marvel), Natasha Romanov (Marvel), Sam Wilson (Marvel), Jane Foster (Marvel), T'Challa (Marvel), Vision (Marvel), Gamora (Marvel), Groot (Marvel), Clint Barton, James "Rhodey" Rhodes, Luis (Ant-Man movies), Kurt (Ant-Man movies), Dave (Ant-Man movies), Scott Lang, Peter Parker, Hope Van Dyne, Brunnhilde | Valkyrie (Marvel), Wanda Maximoff

Additional Tags: Letters, Love Letters, hand written

read it on the AO3 at https://ift.tt/3nIBe6g

[randomestfandoms-ocs]

Teen Wolf OC Masterlist (L-Z)

[ A - B ] [ C - K ]

Name: Lanie Benson

Story: Golden

Species: Human

Face Claim: Meg Donnelly

Love Interest: Liam Dunbar

Lanie Benson was, and had always been, as normal as normal could be.  Sure, she lived in a supernatural hotspot, but she wasn’t a part of that world — in fact, she only knew that it existed because of a prank, leaving her alone in the preserve in the middle of the night, face to face with a real life werewolf.  But that wasn’t her world, so she’d smiled and waved and raced back home, pretending it had never happened.  She never wanted anything to do with any of the things that go bump in the night, so why, once she realises that Liam Dunbar is the newest werewolf in town, can’t she stay away?

Name: Luci Faulkner

Story: The Witching Hour

Species: Human

Face Claim: Grace Van Dien

Love Interest: Stiles Stilinski

Name: Luna Hale

Story: Beautiful Ghosts

Species: Werewitch

Face Claim: Danielle Campbell

Love Interest: Isaac Lahey, eventual Scott McCall

When the Hale House burned down, Cora ran.  Laura and Derek ran too, the other way.  They didn’t even check for survivors; but there were two. Peter Hale, barely conscious, shielding his then seven year old niece with his body.  While Peter would be comatose for almost a decade, Luna only had to heal from the burns and smoke inhalation, before she was immediately taken in by her godmother–Claudia Stilinski.  She changed her name to Stilinski, of course, in case any hunters tried to finish the job, and most of Beacon Hills didn’t know that she’d ever been anyone else.  And she could have maintained that illusion for the rest of her life, had her idiot brother not dragged she and their best friend Scott out to look for a body.

Name: Marcia Otero

Story: The Witching Hour

Species: Human

Face Claim: Melissa Barrera

Name: Morana Corvin

Story: The Witching Hour

Species: Priestess

Face Claim: Teagan Croft

Name: Nadia Alvarez

Story: The Witching Hour

Species: Succubus

Face Claim: Eiza Gonzales

Name: Natasha Reyes

Story: Rebirth

Species: Redacted

Face Claim: Zoey Deutch

Love Interest: Derek Hale

Despite expectations, Natasha Reyes had never resented her sister. Yes, her parents paid a lot more attention to Erica, but Erica was also sick and needed a lot more help. She would never blame Erica for that, and she was perfectly fine with the way things were. At least, until Erica suddenly stopped being sick, got super hot and bitchy, and started treating Natasha like shit. But just when Natasha started to get used to the new status quo, she got hit by a car. And Natasha Reyes died.

Name: Nori Adler

Story: The Witching Hour

Species: Chimera

Face Claim: Naomi Scott

Name: Nyla Barnett

Story: The Witching Hour

Species: Dragon

Face Claim: Anna Diop

Name: Paloma Otero

Story: The Witching Hour

Species: Hunter

Face Claim: Salma Hayek

Name: Percy Flowers

Story: Eternal

Species: Demigoddess

Face Claim: Vanessa Morgan

Love Interest: Scott McCall

When Percy said that she wanted to end things with Brett, she didn’t mean that she wanted him to be nearly murdered by supernatural assassins, thank you. But nonetheless, the near assassination set her off on a path that she never could have seen coming; a path of family mysteries, cute werewolves, dead pools, and an impossible heritage. Her only comfort is knowing that Amara is in the same boat as she is, even if it means that they’re both on a hit list now too.

Name: Phoebe Winchester

Story: Holy Revival

Face Claim: Lily Collins

*supernatural crossover

Name: Raegan Stilinski

Story: Regrets Collect

Species: Human

Face Claim: Jennifer Morrison

Love Interest: Chris Argent

Raegan Stilinski had never planned on moving back to Beacon Hills.  She had graduated high school, and then fled to pursue her dream of working for the FBI.  She kept in touch with her older brother, went to Claudia’s funeral, and Stiles spend a month every summer staying with her, but Beacon Hills was in her past, and Raegan was looking forward.  Until her latest assignment sends her straight back home to investigate the recent oddities in the usually quiet small town.  Stiles being in the middle of it doesn’t surprise her in the slightest but coming face to face with her ex boyfriend Chris, and finding out that he’s somehow involved in the whole mess?  Well, that might be a bit of a surprise.

Name: Renee Kenneth

Story: Untitled

Species: Redacted

Face Claim: Olivia Cooke

Life in Beacon Hills had never been all that exciting, really. The last time anything noteworthy had happened was eight years earlier, when a family burned to death in their home — and that wasn’t the kind of excitement that Renee Kenneth wanted. But in her sophomore year of high school everything changed. After missing the first day back from break, Renee finds that school is nothing like she remembered. Scott and Stiles are acting weird, Scott is apparently good at lacrosse now, and obsessed with the new popular girl, and her best friends are keeping secrets from her for the first time in over ten years. But Renee has always been the brains of the trio, and she’ll stop at nothing to find out what’s happened to her town.

If she’d known what she would uncover, she might have left it be.

Name: Rhea Hale

Story: The Witching Hour

Species: Werewolf

Face Claim: Kaya Scodelario

Name: Rianna Deaton

Story: True North

Species: Druid

Face Claim: Kat Graham

Love Interest: Derek Hale

Rianna Deaton had loved Beacon Hills, she really did.  She had loved growing up with her brother Alan, had loved training to be the Hales’ future emissary, and had loved Derek Hale with all her heart.  But when the fire claimed almost the entire Hale pack, Rianna had to leave.  With Derek and Laura gone, Peter in a coma, and everyone else dead, the ghosts of her lost family were too much for her to take.  So she called her sister, who talked Deucalion into letting the young druid travel with the Alpha Pack.  They were horrible, and Rianna hated it, but she forced herself to put up with it — there was no place for her in Beacon Hills anymore.  Or so she thought, until the whispers reached her ear that Derek Hale was the new alpha of Beacon Hills, and Rianna knew that it was time to go home.

Name: Ryleigh Brice

Story: The Witching Hour

Species: Witch

Face Claim: Madison Iseman

Name: Samira Acosta

Story: The Witching Hour

Species: Fairy

Face Claim: Isabela Moner

Name: Scout Stilinski

Story: (When We Fall) We Rise Again

Species: Redacted

Face Claim: Lucy Hale

Love Interest: Isaac Lahey & Scott McCall

The Stilinski twins are survivors, they always have been.  Sure, roll your eyes, the spastic nerdy loser and his vapidly popular twin sister, survivors?  But they are.  They survived losing their mother.  They survived their father’s period of alcoholism.  They survived being on opposite ends of the social ladder in high school.  And now Stiles is pulling away from Scout, and keeping secrets for the first time in their lives.  But, they’ll survive that too, even if it’s the last thing they do.  The Stilinski twins have survived everything life has thrown at them, they can survive werewolves, hunters, and long lost family secrets.

Name: Selena McCall

Story: The Moon And Her Wolf

AO3 | FFNet | Wattpad

Species: Human

Face Claim: Emeraude Toubia

Love Interest: Derek Hale

The moment she turned 18, Selena McCall was out of Beacon Hills and on her way to New York. Religion, mythology, and occultism had fascinated her ever since she found out about the werewolves in Beacon Hills and it was a no brainer to choose NYU, with one of the best programs she could find. Imagine her shock, though, when she sits next to Derek Hale on her first day, the same Derek Hale who’d been her best friend right up until the point he disappeared off the face of the Earth. It took no time at all to rekindle their bond, or to find a second family with the last surviving Hales. Everything is perfect. Then Laura goes missing. Selena is right by Derek’s side the moment he starts for California, determined to find her pseudo-sister. Except, back in her home town, nothing is how she left it, and Selena finds herself torn between her baby brother and her best friend, with no clue how to keep either, let alone both, of them alive.

Name: Silas Peregrine

Story: The Witching Hour

Species: Vampire

Face Claim: Thomas Doherty

Name: Sinead Carlisle

Story: The Witching Hour

Species: Hunter

Face Claim: Alicia Vikander

Name: Sylvia Hale

Story: H(a)unt

Species: Werewolf

Face Claim: Claire Holt

Love Interest: Avril Argent

After her family was brutally murdered in a fire, and her father left comatose, Sylvia Hale never wanted to set foot in Beacon Hills again. No, she would have happily spent the rest of her life on the other side of the country with Derek and Laura. But then Laura has to go back, and goes missing, and Sylvia finds herself back in the one place she swore to never return to. She thought that she could handle it, that they could find Laura and go home. But Laura is dead, and the Argents are back, and Sylvia wouldn’t know how to handle any of that without Avril Argent coming into the picture.

Name: Terra Smith

Story: When The Kill Time Comes

Species: Elemental

Face Claim: Shay Mitchell

Love Interest: Stiles Stilinski & Scott McCall

Terra Smith barely remembered her life before Eichen House. She has one, she knew that much, but in her earliest, her parents were dropping her on the front steps of the asylum, where she would spend the next decade being experimented on with no hope of reprieve.  No hope, that is, until the mysterious Stiles Stilinski shows up one day.  She doesn’t talk to him, she’s not allowed out of her room, but apparently he noticed her, and soon she finds herself out of Eichen House and among his friends. Before Terra can even get over the shock of being free for the first time she can remember, she’s learning that not only do supernatural creatures exist, but that she is one, and that the lifetime of experiments was Eichen House trying to find out what she was.  She’ll deal with that mystery soon enough, but first apparently they need to figure out who’s behind this apparent Dead Pool of supernatural creatures.

Name: Trix Stilinski

Story: Where Devils Hide

Face Claim: Liana Liberato

Love Interest: Liam Dunbar & Theo Raeken

*supernatural crossover

Name: Willa Morgenstern

Story: Silver Moon

Species: Redacted

Face Claim: Olivia Holt

Love Interest: Stiles Stilinski

Willa Morgenstern was happy to live her life in relative anonymity, alongside Scott and Stiles.  She was happy to stay out of the spotlight, to blend into the crowd.  And then something happened to Scott, and everything changed.  Not only were her best friends suddenly keeping secrets from her, but people were dying because of it.  And just when she thought it couldn’t get any worse, she started to glow.

[shareyoursmile]

A Seaweed Primer: How to Use Kelp, Nori, Wakame, a...

New Post has been published on https://bestcook.makecookingfun.org/seaweed-primer-use-kelp-nori-wakame/

A Seaweed Primer: How to Use Kelp, Nori, Wakame, a...

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[Photographs: Vicky Wasik]

Dr. Prannie Rhatigan stood in my kitchen contemplating the emerald-green whirlpool of smoothie in my blender. Over the din of the machine, Ireland’s leading seaweed expert waxed poetic about the deliciousness of dulse as she fed the burgundy-colored dried strands, along with spinach and fruit, into the machine. Dulse was new to me, so I paid close attention as she picked out the occasional micro seashell riding sidesaddle on the leathery ribbons of seaweed. While I knew the dulse would turn my usual breakfast into a nutritional powerhouse, I wasn’t quite prepared for the subtle salinity and umami roundness it added—this was some next-level smoothie work.

I met Prannie in 2010 when she was in Seattle on book tour for her exceptional cookbook, Irish Seaweed Kitchen. Seaweed is commonly associated with Chinese, Korean, and Japanese cuisines, but Ireland, England, and Wales also have a long history of incorporating seaweed into their diets. On this side of the pond, Native Americans on the Atlantic and Pacific coasts have used seaweed as food—as well as, less recently, medicine and even tools—for thousands of years. But most of the rest of America had little working knowledge of the wealth of potential food growing up and down our coastlines until recently, when coverage of seaweed’s culinary uses and apparent health benefits hit the mainstream media. Sushi might have brought seaweed, and specifically nori, into America’s consciousness, but there are dozens of other seaweeds to explore.

What Is Seaweed?

Whole-leaf dulse.

Seaweed is a colloquial term that refers to red, brown, and green algae, though it’s about as helpful a term as “landweed” would be to describe lettuce, arugula, and kale. For many people, the thought of seaweed conjures up scent memories of the slimy stuff washed up on the ocean shore. But judging these diverse and flavorful organisms by such bedraggled specimens is as unfair as judging land vegetables by the contents of your compost pile. Seaweed for eating is fresh and lovely, like a piece of perfectly plucked lettuce, and just as you wouldn’t want to eat spoiled lettuce, so would you avoid seaweed that’s sitting on the sand.

One of the most widespread seaweeds is kelp, which can be found up and down the Pacific Coast in dense liquid forests that are as impressive as stands of redwoods, yet largely invisible to most beachgoers and boaters. Kelp and all other seaweeds (or, as I prefer to rebrand them, “sea vegetables”) can be harvested year-round, but should be gathered only in areas of low industry, low population, and good water flow to avoid contamination from other sources. Additionally, make sure to check any warnings posted on the beach—the same so-called “red tide,” or algal blooms, that makes gathering shellfish risky can also contaminate seaweeds. In any event, rather than scraping up the lonely stragglers close to the shore, gathering kelp is best done by boat or kayak.

Which is what I was doing when, a year after meeting Prannie, I found myself leaning precariously over the edge of a kayak off the coast of Lopez Island, Washington, hauling onboard an 11-foot blade of kelp and slicing it off with a pocket knife. Jennifer Adler, a chef and nutritionist, was showing me and a dozen other people how to sustainably harvest a variety commonly known as “edible kelp” or “bull kelp.” It can grow to a height of 118 feet and consists of a holdfast (a root-like structure that secures the base to the ocean floor) and a single stipe (stalk) topped with a ball full of carbon monoxide, which allows the kelp to float toward the light. From this gas ball emerge dozens of blades. Each of us was encouraged to take home at most six of these blades, enough to last one person a year.

Once you’ve clipped the blades, the next step is to dry them. For me, that meant toting bags of kelp home to Seattle and awkwardly draping the blades over the balcony while my neighbor stared at me, equal parts bemused and concerned. If any moment could stamp me as a ready-made extra in a Portlandia sketch, this was it. After it had dried, I snapped the pieces into small shards and ran it in batches through my spice grinder, creating a powder that would become a key ingredient in my kitchen for the next year. Along with adding potent savory flavor and natural salinity, the ground kelp also furnished me with valuable nutrients—seaweed is known for its high calcium and iodine content, as well as fiber—thus killing three birds with one stone.

Dulse flakes.

For that matter, if your food needs a flavor boost, all varieties of seaweed are high in glutamates (the stuff of MSG, but in a less isolated form), making them, like fish sauce or Worcestershire sauce, a handy tool to keep in your arsenal of umami bombs. And, like those liquid ingredients, sea vegetables can lend savoriness to your food without overtaking the dish with their flavor: A mere pinch added to soup, salads, or smoothies will be nearly undetectable to your palate for what it is, but you’ll notice the instant flavor enhancement.

If, as is true for most of us, harvesting your own kelp doesn’t seem feasible—or sound like your idea of a good time—both cultivated and wild sea vegetables are easy to find online, in natural-foods markets, and in Asian groceries. While you can do as I did and make a powder out of your favorite type (add dried porcini mushroom for an even more complex flavor!), most seaweeds can also be purchased in ready-to-use flake or powder form.

Like shellfish farmers, sea-vegetable harvesters need to be advocates for clean water, and the best brands test for contaminants and harvest responsibly. I recommend Eden Foods and Maine Coast Sea Vegetables for their high-quality flavor and commitment to sustainability.

To help you get started adding sea vegetables to your cooking, I’ve profiled five of my favorites, all easily purchased in dried form, plus a few more obscure ones if you want to delve deeper.

Nori

Nori is the gateway seaweed: crisp, relatively mild, slightly saline, with roasted, smoky, nearly nutty notes. High-quality nori is smooth and uniform in texture, with a dark-green color. Avoid nori that is splotchy, crumbly, pale green, or reddish. Store it in airtight packaging, and, if you won’t get to it within a few weeks, double-bag it and pop it in the freezer, where it’ll maintain its freshness for about six months. For optimal textural quality, pass it quickly over an open flame to re-crisp and refresh just prior to using.

Most of us know nori from makizushi (sushi rolls) and nigiri (raw fish on sushi rice), but there are dozens of other uses for it. As a grain-free wrap, it’s a convenient way to transport tasty fillings. Roll up some quickly scrambled eggs with spinach and avocado in nori sheets, then add a bit of hot sauce for a simple breakfast to go. Pass nori sheets briefly over an open flame, brush with sesame oil, and sprinkle on some salt, then cut it into smaller rectangles for snacks. Break it up into small pieces and top rice with it, along with kimchi and a fried egg.

Kelp/Kombu

Kelp is notoriously meaty and valued for its concentration of umami. While there are many subspecies in this category, you will usually see it marketed as either “kelp” or “kombu” or both. Kombu is the Japanese word for kelp, most typically the Saccharina japonica species. (In Korean cooking, kelp is called dasima, and is an essential ingredient for making broth.)

Kelp’s powerful umami flavor is perhaps most prominent, and certainly most ubiquitous, in the savory broth called dashi, the foundation for Japanese cuisine. In fact, it was the kombu in dashi that, in 1908, led Japanese chemist Kikunae Ikeda to discover and name the flavor we call “umami” in the kelp’s glutamates, resulting in his creation of MSG.

You will often see a dusting of white powder on kelp. Personally, I don’t rinse this off, in order to avoid losing the amino acid glutamine, the main component in kelp’s savoriness. However, it should be noted that wiping before use to remove any particles of dirt or other contaminants is a common step in Japan, whose cooks are, of course, among the world’s most prolific users of kelp.

Like many other seaweeds, it will become damp if exposed to air, so store your kelp in a well-sealed container. If it does accumulate moisture, you can sun-dry it or put it in a 200°F (90°C) oven until it’s brittle.

Adding kelp to dried beans can enhance their flavor—and may even help tenderize the beans, as Cook’s Illustrated has found. Sandwich raw fish fillets between two pieces of kelp and refrigerate for an hour or two to firm up the flesh and add umami, then cook as you would usually do. Or, leave sashimi-grade fish sandwiched in this way in the fridge for several days as a delicious way to cure the fish; slice thinly, then eat raw.

Kelp is much tougher and thicker than other seaweeds and can lend a satisfying density when added in small amounts to salads. Simply rehydrate until soft in cool water, then drain and slice. Or, better yet, using a knife or scissors, thinly cut the “spent” kelp you’ve used for dashi or cooked with beans, and add it to your salads, rice dishes, or soups.

Wakame

Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance. Add some to massaged kale salads along with avocado, toasted sesame seeds, and lightly pickled red cabbage or kraut. Or try using it in sesame oil–flavored cold noodle salads along with toasted peanuts and roast chicken, or in chicken soup.

Wakame is very similar to another seaweed called Alaria, which makes a good substitute if wakame is unavailable where you live, though Alaria is a bit tougher.

Dulse

Dulse is by far my favorite seaweed. It has a chewy, fruit leather–like texture and a deeply savory, bacon-y flavor that’s especially enjoyable when it’s pan-fried over medium-high heat until crisp. In fact, this is the only type of seaweed that I enjoy eating nearly unadorned, at times right out of the bag. It’s saltier than nori, so you may not need any additional salt when using it in your food. Dulse has also been used as a substitute for chewing tobacco, probably due to its leathery texture and rich, deep aroma—though, admittedly, I don’t carry a tin of dulse chaw in my back pocket.

Cook up onions and salt them with dulse flakes, then use them to make baked beans or cassoulet, cioppino or chowder. Add a scant teaspoon to smoothies. Crisp the dulse in a pan and use it in a sandwich with lettuce and tomato for a vegetarian take on a BLT. Make a seafood and sea-vegetable paella and crumble toasted dulse over the top, along with charred lemons and plenty of clams and mussels. Toast it and grind it in a spice grinder, then use it on top of popcorn, along with olive oil.

Arame

Arame is a mildly sweet kelp that looks like wispy, wiry strands of black vermicelli. Rehydrate it in warm water for five minutes, then toss the arame into salads with roasted kabocha or butternut squash, toasted pumpkin seeds, sesame oil, and rice vinegar; the color contrast between the black arame and the orange squash is especially appealing. When you’re roasting carrots, add rehydrated arame, along with grated ginger, in the last 10 minutes of cooking. Or, try stir-frying broccoli with oyster sauce and arame.

Arame is a close cousin (though thinner and more tender) of hijiki, a seaweed that’s become controversial in recent years due to its high levels of inorganic arsenic. National food-safety authorities disagree over the risks of consuming hijiki—you can read up on the science here—but if you decide against it, arame makes a great substitute.

Other Sea Vegetables to Look For

Sea Lettuce

Essentially the salad greens of the sea-vegetable world, sea lettuce is tender, mild, and best eaten raw.

Ao-nori

Ao-nori is a bright-green, especially fragrant form of nori, commonly used in flake form and sprinkled (for example) over the savory Japanese dish okonomiyaki. I love to sprinkle it on soup or egg dishes, too; try it as a garnish on Daniel’s pork omurice with okonomiyaki sauce.

Ogo-nori

A red or purplish lacy sea vegetable with a snappy texture, most commonly seen in your bowl of poke, ogo-nori is sometimes found fresh or dried in Japanese or Hawaiian markets, or online. Ogo can be pickled or used in salads or kimchi. Consider using it as a gorgeous bed to display raw oysters, too.

Sea Grapes

Sea grapes, also known as umibudo and sold fresh instead of dried, are a delightful sea vegetable that looks like tiny clusters of caviar, with the brininess of the sea and a satisfying pop. I use them as garnishes for seafood-based pasta dishes; you can also blanch and shock them to remove extra salt, then dip them in a citrus-soy sauce.

Samphire

Also known as Salicornia or sea beans, though it looks more like teeny-tiny bolting asparagus, samphire is a salty, snappy sea vegetable found in salt marshes. Like sea grapes, samphire is sold fresh. It’s ideal when blanched and shocked in ice water, then heated gently with butter and served with fish dishes or in salads.

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A Seaweed Primer: How to Use Kelp, Nori, Wakame, a...

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[Photographs: Vicky Wasik]

Dr. Prannie Rhatigan stood in my kitchen contemplating the emerald-green whirlpool of smoothie in my blender. Over the din of the machine, Ireland’s leading seaweed expert waxed poetic about the deliciousness of dulse as she fed the burgundy-colored dried strands, along with spinach and fruit, into the machine. Dulse was new to me, so I paid close attention as she picked out the occasional micro seashell riding sidesaddle on the leathery ribbons of seaweed. While I knew the dulse would turn my usual breakfast into a nutritional powerhouse, I wasn’t quite prepared for the subtle salinity and umami roundness it added—this was some next-level smoothie work.

I met Prannie in 2010 when she was in Seattle on book tour for her exceptional cookbook, Irish Seaweed Kitchen. Seaweed is commonly associated with Chinese, Korean, and Japanese cuisines, but Ireland, England, and Wales also have a long history of incorporating seaweed into their diets. On this side of the pond, Native Americans on the Atlantic and Pacific coasts have used seaweed as food—as well as, less recently, medicine and even tools—for thousands of years. But most of the rest of America had little working knowledge of the wealth of potential food growing up and down our coastlines until recently, when coverage of seaweed’s culinary uses and apparent health benefits hit the mainstream media. Sushi might have brought seaweed, and specifically nori, into America’s consciousness, but there are dozens of other seaweeds to explore.

What Is Seaweed?

Whole-leaf dulse.

Seaweed is a colloquial term that refers to red, brown, and green algae, though it’s about as helpful a term as “landweed” would be to describe lettuce, arugula, and kale. For many people, the thought of seaweed conjures up scent memories of the slimy stuff washed up on the ocean shore. But judging these diverse and flavorful organisms by such bedraggled specimens is as unfair as judging land vegetables by the contents of your compost pile. Seaweed for eating is fresh and lovely, like a piece of perfectly plucked lettuce, and just as you wouldn’t want to eat spoiled lettuce, so would you avoid seaweed that’s sitting on the sand.

One of the most widespread seaweeds is kelp, which can be found up and down the Pacific Coast in dense liquid forests that are as impressive as stands of redwoods, yet largely invisible to most beachgoers and boaters. Kelp and all other seaweeds (or, as I prefer to rebrand them, “sea vegetables”) can be harvested year-round, but should be gathered only in areas of low industry, low population, and good water flow to avoid contamination from other sources. Additionally, make sure to check any warnings posted on the beach—the same so-called “red tide,” or algal blooms, that makes gathering shellfish risky can also contaminate seaweeds. In any event, rather than scraping up the lonely stragglers close to the shore, gathering kelp is best done by boat or kayak.

Which is what I was doing when, a year after meeting Prannie, I found myself leaning precariously over the edge of a kayak off the coast of Lopez Island, Washington, hauling onboard an 11-foot blade of kelp and slicing it off with a pocket knife. Jennifer Adler, a chef and nutritionist, was showing me and a dozen other people how to sustainably harvest a variety commonly known as “edible kelp” or “bull kelp.” It can grow to a height of 118 feet and consists of a holdfast (a root-like structure that secures the base to the ocean floor) and a single stipe (stalk) topped with a ball full of carbon monoxide, which allows the kelp to float toward the light. From this gas ball emerge dozens of blades. Each of us was encouraged to take home at most six of these blades, enough to last one person a year.

Once you’ve clipped the blades, the next step is to dry them. For me, that meant toting bags of kelp home to Seattle and awkwardly draping the blades over the balcony while my neighbor stared at me, equal parts bemused and concerned. If any moment could stamp me as a ready-made extra in a Portlandia sketch, this was it. After it had dried, I snapped the pieces into small shards and ran it in batches through my spice grinder, creating a powder that would become a key ingredient in my kitchen for the next year. Along with adding potent savory flavor and natural salinity, the ground kelp also furnished me with valuable nutrients—seaweed is known for its high calcium and iodine content, as well as fiber—thus killing three birds with one stone.

Dulse flakes.

For that matter, if your food needs a flavor boost, all varieties of seaweed are high in glutamates (the stuff of MSG, but in a less isolated form), making them, like fish sauce or Worcestershire sauce, a handy tool to keep in your arsenal of umami bombs. And, like those liquid ingredients, sea vegetables can lend savoriness to your food without overtaking the dish with their flavor: A mere pinch added to soup, salads, or smoothies will be nearly undetectable to your palate for what it is, but you’ll notice the instant flavor enhancement.

If, as is true for most of us, harvesting your own kelp doesn’t seem feasible—or sound like your idea of a good time—both cultivated and wild sea vegetables are easy to find online, in natural-foods markets, and in Asian groceries. While you can do as I did and make a powder out of your favorite type (add dried porcini mushroom for an even more complex flavor!), most seaweeds can also be purchased in ready-to-use flake or powder form.

Like shellfish farmers, sea-vegetable harvesters need to be advocates for clean water, and the best brands test for contaminants and harvest responsibly. I recommend Eden Foods and Maine Coast Sea Vegetables for their high-quality flavor and commitment to sustainability.

To help you get started adding sea vegetables to your cooking, I’ve profiled five of my favorites, all easily purchased in dried form, plus a few more obscure ones if you want to delve deeper.

Nori

Nori is the gateway seaweed: crisp, relatively mild, slightly saline, with roasted, smoky, nearly nutty notes. High-quality nori is smooth and uniform in texture, with a dark-green color. Avoid nori that is splotchy, crumbly, pale green, or reddish. Store it in airtight packaging, and, if you won’t get to it within a few weeks, double-bag it and pop it in the freezer, where it’ll maintain its freshness for about six months. For optimal textural quality, pass it quickly over an open flame to re-crisp and refresh just prior to using.

Most of us know nori from makizushi (sushi rolls) and nigiri (raw fish on sushi rice), but there are dozens of other uses for it. As a grain-free wrap, it’s a convenient way to transport tasty fillings. Roll up some quickly scrambled eggs with spinach and avocado in nori sheets, then add a bit of hot sauce for a simple breakfast to go. Pass nori sheets briefly over an open flame, brush with sesame oil, and sprinkle on some salt, then cut it into smaller rectangles for snacks. Break it up into small pieces and top rice with it, along with kimchi and a fried egg.

Kelp/Kombu

Kelp is notoriously meaty and valued for its concentration of umami. While there are many subspecies in this category, you will usually see it marketed as either “kelp” or “kombu” or both. Kombu is the Japanese word for kelp, most typically the Saccharina japonica species. (In Korean cooking, kelp is called dasima, and is an essential ingredient for making broth.)

Kelp’s powerful umami flavor is perhaps most prominent, and certainly most ubiquitous, in the savory broth called dashi, the foundation for Japanese cuisine. In fact, it was the kombu in dashi that, in 1908, led Japanese chemist Kikunae Ikeda to discover and name the flavor we call “umami” in the kelp’s glutamates, resulting in his creation of MSG.

You will often see a dusting of white powder on kelp. Personally, I don’t rinse this off, in order to avoid losing the amino acid glutamine, the main component in kelp’s savoriness. However, it should be noted that wiping before use to remove any particles of dirt or other contaminants is a common step in Japan, whose cooks are, of course, among the world’s most prolific users of kelp.

Like many other seaweeds, it will become damp if exposed to air, so store your kelp in a well-sealed container. If it does accumulate moisture, you can sun-dry it or put it in a 200°F (90°C) oven until it’s brittle.

Adding kelp to dried beans can enhance their flavor—and may even help tenderize the beans, as Cook’s Illustrated has found. Sandwich raw fish fillets between two pieces of kelp and refrigerate for an hour or two to firm up the flesh and add umami, then cook as you would usually do. Or, leave sashimi-grade fish sandwiched in this way in the fridge for several days as a delicious way to cure the fish; slice thinly, then eat raw.

Kelp is much tougher and thicker than other seaweeds and can lend a satisfying density when added in small amounts to salads. Simply rehydrate until soft in cool water, then drain and slice. Or, better yet, using a knife or scissors, thinly cut the “spent” kelp you’ve used for dashi or cooked with beans, and add it to your salads, rice dishes, or soups.

Wakame

Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance. Add some to massaged kale salads along with avocado, toasted sesame seeds, and lightly pickled red cabbage or kraut. Or try using it in sesame oil–flavored cold noodle salads along with toasted peanuts and roast chicken, or in chicken soup.

Wakame is very similar to another seaweed called Alaria, which makes a good substitute if wakame is unavailable where you live, though Alaria is a bit tougher.

Dulse

Dulse is by far my favorite seaweed. It has a chewy, fruit leather–like texture and a deeply savory, bacon-y flavor that’s especially enjoyable when it’s pan-fried over medium-high heat until crisp. In fact, this is the only type of seaweed that I enjoy eating nearly unadorned, at times right out of the bag. It’s saltier than nori, so you may not need any additional salt when using it in your food. Dulse has also been used as a substitute for chewing tobacco, probably due to its leathery texture and rich, deep aroma—though, admittedly, I don’t carry a tin of dulse chaw in my back pocket.

Cook up onions and salt them with dulse flakes, then use them to make baked beans or cassoulet, cioppino or chowder. Add a scant teaspoon to smoothies. Crisp the dulse in a pan and use it in a sandwich with lettuce and tomato for a vegetarian take on a BLT. Make a seafood and sea-vegetable paella and crumble toasted dulse over the top, along with charred lemons and plenty of clams and mussels. Toast it and grind it in a spice grinder, then use it on top of popcorn, along with olive oil.

Arame

Arame is a mildly sweet kelp that looks like wispy, wiry strands of black vermicelli. Rehydrate it in warm water for five minutes, then toss the arame into salads with roasted kabocha or butternut squash, toasted pumpkin seeds, sesame oil, and rice vinegar; the color contrast between the black arame and the orange squash is especially appealing. When you’re roasting carrots, add rehydrated arame, along with grated ginger, in the last 10 minutes of cooking. Or, try stir-frying broccoli with oyster sauce and arame.

Arame is a close cousin (though thinner and more tender) of hijiki, a seaweed that’s become controversial in recent years due to its high levels of inorganic arsenic. National food-safety authorities disagree over the risks of consuming hijiki—you can read up on the science here—but if you decide against it, arame makes a great substitute.

Other Sea Vegetables to Look For

Sea Lettuce

Essentially the salad greens of the sea-vegetable world, sea lettuce is tender, mild, and best eaten raw.

Ao-nori

Ao-nori is a bright-green, especially fragrant form of nori, commonly used in flake form and sprinkled (for example) over the savory Japanese dish okonomiyaki. I love to sprinkle it on soup or egg dishes, too; try it as a garnish on Daniel’s pork omurice with okonomiyaki sauce.

Ogo-nori

A red or purplish lacy sea vegetable with a snappy texture, most commonly seen in your bowl of poke, ogo-nori is sometimes found fresh or dried in Japanese or Hawaiian markets, or online. Ogo can be pickled or used in salads or kimchi. Consider using it as a gorgeous bed to display raw oysters, too.

Sea Grapes

Sea grapes, also known as umibudo and sold fresh instead of dried, are a delightful sea vegetable that looks like tiny clusters of caviar, with the brininess of the sea and a satisfying pop. I use them as garnishes for seafood-based pasta dishes; you can also blanch and shock them to remove extra salt, then dip them in a citrus-soy sauce.

Samphire

Also known as Salicornia or sea beans, though it looks more like teeny-tiny bolting asparagus, samphire is a salty, snappy sea vegetable found in salt marshes. Like sea grapes, samphire is sold fresh. It’s ideal when blanched and shocked in ice water, then heated gently with butter and served with fish dishes or in salads.

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17 New Spring Cookbooks We Can’t Wait to Stain

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17 New Spring Cookbooks We Can’t Wait to Stain

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It’s no coincidence that spring is one of the greatest times of the year to cook—and one of the greatest seasons for cookbook releases. These are the 17 new cookbooks we can’t wait to stain.

When Rogers Gray Italian Country Cook Book was published in 1995, it launched a food moment, the ripples of which are being felt to this day. The seductively elemental Italian recipes from Ruth Rogers and Rose Gray—untrained chefs who had started London’s River Cafe as a commissary for the architects in Richard Rogers’s practice on Thames Wharf—sent me and countless others scrambling for ingredients like lacinato kale and salt-packed anchovies. Many a dinner party was built around their pumpkin risotto, and many was foiled by a failed Chocolate Nemesis cake. While the dishes at the fabled restaurant—home to such young cooks as April Bloomfield, Jamie Oliver, and Clare Deboer and Jess Shadbolt of NYC’s King—were flawless, the published recipes were rather loosey-goosey. The stunningly designed 30th-anniversary edition of the beloved blue book corrects that, as the recipes have been tested and updated. Like the restaurant, the dishes in River Cafe 30 feel as vital and vibrant as ever.

Cake by Maira Kalman and Barbara Scott-Goodman

Sweets have always figured in Maira Kalman’s jaunty paintings. Now she has created Cake, a cookbook that delights the palate and stirs the heart, with narrative, nostalgic illustrations followed by recipes, created by her friend Barbara Scott-Goodman, for favorites like coconut layer cake, plum torte, and the honey cake that her cousin Tali always puts into her suitcase before she returns home to NYC. Especially poignant is the image of the pink “philosophical cake” that her family made while living in Rome in the ‘80s, iced with the words, “A day without dancing is a wasted day.” It’s Love, Loss, and What I Baked.

“Elbow deep in dough, I surrendered.” North Carolina baker Tara Jensen achieved Instagram fame first for her artful, post-latticed pie crusts and masterful bread, then for her raw breakup posts and Deep Observations from the remote countryside. Her fearlessly honest—some might say way oversharing—book, A Baker’s Year, is part diary, part artisanal baking manual, with recipes for New Moon Cake, Broken Down Berry Pie, and Bloody Butcher Pancakes. In short, millennial gold. The instructions lean toward the minimalist and intuitive, meaning you might need to watch a YouTube video to master that crust or know if your starter—excuse me, (A) Culture (of Resistance)—is really kicking. While you’re online, check out Julia Kramer’s excellent profile of Jensen for BA.

A BAKER’S YEAR. Text and illustration credits (c) 2018 by Tara Jensen and reprinted by permission of St. Martin’s Press.

Variations on the Full Moon Cake from A Baker’s Year.

British blogger Meera Sodha’s debut cookbook, Made in India, was an instant classic, creating authentic Indian flavors by using what most people have in the fridge. (In fact, I have some of her cilantro-coconut chutney in the freezer right now, waiting to be added to chicken.) Her vegetarian sequel, Fresh India, is just as dog-earrable, with recipes like Sri Lankan dal with coconut and lime kale and the addictive shredded Brussels sprout thoran, or stir fry, which prompts you to shred them in the food processor. (Light bulb/forehead-slapping moment.) Like Sodha, with her bangs and red lipstick, these recipes feel both relaxed and spontaneous, taking much of the intimidation out of Indian cooking.

(Right) Photo by Jennifer May

Japan: The Cookbook is an essential, authoritative, approachable guide to the country’s cooking by expat Nancy Singleton-Hachisu, author of the cult favorite Japanese Farm Food. The condensed history of Japanese food alone is both humbling and endearing. (We Americans can surely learn something from a cuisine that began around 12,000 B.C., when the creation of earthenware pots and the use of ash to remove toxins or bitterness from mountain vegetables first began—both still used today.) The recipes are brief and simple, with big payoff once you’ve stocked your pantry. Get ready to make fried chicken meatballs with nori; flowering greens with sake-soy; and crispy greens with sesame part of your repertoire.

Anissa Helou’s Feast: Food of the Islamic World provides an insightful, lushly depicted journey into millennia-old cuisines many of us know relatively bupkus about. Helou’s chapter on bread alone is a travelogue, seducing with recipes for flat and filled breads from Yemen, Somalia, India, Morroco, Iran, Turkey, and more. (The Zanzibari savory doughnuts and Arabian date bread are particularly appealing). This being a celebratory book, recipes for whole beasts—or just their humps, legs, and breasts—elaborate rice dishes, and spice mixes combine with more makeable pleasures like meatballs in sour cherry sauce, baked rice cakes with lamb, and Ramadan date cookies. Helou is both scholar and hedonist, which makes for the best kind of guide in the kitchen.

BA contributor Brooks Headley not only runs Superiority Burger, the best vegan-leaning burger joint in NYC, his punk ethos and deadpan humor make for some of the best cookbook reading ever. Now he brings his “modest, non-fancy” ethos, as well as recipes for hippy wraps, tofu-fried tofu, burnt broccoli salad and, dear lord, that gelato, home with Superiority Burger: The Vegetarian Hamburger Is Now Delicious. Even if you don’t make his signature burger, you’ll enjoy reading the recipe, in which he proclaims, “The un-likeness to the real thing is uncanny… They are absolutely recognizable as food, and are meant to be a Luddite response to the modern gaggle of vegetable patties that bleed and squirt and ape.” Vegans—no, humans—rejoice.

Sam Hodgson

The oh-so-famous veggie burger at Superiority, coming to a kitchen near you.

Food writing—that is, good writing about food—ain’t what it used to be. Posts and feeds can’t compare to the confident, informed words of M.F.K. Fisher, Elizabeth David, or Patience Gray. They were actively cooking and researching (and living), then weighing each phrase, producing lasting works that no emoji can summarize. Editor and Chez Panisse cook turned author Tamar Adler has set herself in their footsteps, producing books with cooking in them rather than straight-up cookbooks. Her debut, An Everlasting Meal, made leftovers seem quite lovely, a dinner of toast and beans a quiet moral victory. With Something Old, Something New: Classic Recipes Reinvented, she strives to revitalize fusty classics and long-forgotten dishes, bringing them into this century with verve and ease. And so this spring might find you serving—without air quotes—Waldorf salad and Charlotte Russe; A Respectful Omelet and braised lettuce on toast. To get to the recipes, you will clamber past tightly crafted sentences like “This [shrimp] bisque is for fishermen and boat builders, for falconers, toll collectors, bricklayers, cooks, floor cleaners, window washers, bakers, bookbinders, gas pump attendants, metalworkers, and teachers, a most noble if not royal collection of humanity indeed.” It’s bookery meets cookery.

Other books of note:

Aska by Fredrik BerseliusThis season’s prettiest entry in the “collectible, not cookable” category is from the excellent Brooklyn restaurant Aska.

Jam Session: A Fruit-Preserving Handbook by Joyce GoldsteinThe former Chez Panisse chef has just the right touch.

Repertoire: All the Recipes You Need by Jessica BattaglianaThe title says it all: The perfect one-stop cookbook that builds kitchen confidence to boot.

Food52 Any Night Grilling by Paula DisbroweFinally, a grilling book that’s not bro-y. Pass the grilled cauliflower with green harissa!

How to Eat a Peach by Diana HenryThe unstoppable Ms. Henry does it again.

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes by James BriscioneRemember that IBM Watson computer? Well, it helped form the basis of this book, which scientifically determines foods with complementary flavor compounds. Strawberries with mushrooms? You betcha.

Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts by Laurel Gallucci and Claire ThomasThe women behind the popular L.A. bakery have mastered delicious GF treats that require fewer than 10 ingredients—none hard to find.

Session Cocktails: Low Alcohol Drinks for Any Occasion by Drew Lazor and the editors of PUNCHGreat recipes for when you need to ease into your evening (or day).

Eat a Little Better: Great Flavor, Good Health, Better World by Sam KassFormer food policy advisor and, hey, Obama chef Sam Kass brings you simple, doable ways to eat (and feel) healthier and shop more sustainably without driving yourself nuts.

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