This fall there’s a roster of new cookbooks catching our team’s attention. Believe it or not, one of the best eats in Paris is a good ol’ American-style cookie. —Hana Asbrink, deputy food editorThere are few cookbooks I reference as often as Six Seasons: A New Way with Vegetables by chef Joshua McFadden. With his third book, Six Seasons of Pasta, McFadden brings welcome inspiration to an ingredient in just about everyone’s cupboard: dried pasta. —June Kim, head of digital videoI fell in love with chef Arnold Myint’s cooking in 2023 when he contributed three bright, flavor-packed salad recipes to Epicurious.