by Adrienne Cheatham with Sarah Zorn is a collection of recipes meant to spice up your repertoire. Cheatham, who worked at prestigious restaurants like Marcus Samuelsson’s Red Rooster and Eric Ripert’s Le Bernardin, combines her professional culinary skills with her love of her family’s traditional Southern food. She takes inspiration from the Black community’s idea of “Sunday best”--wearing one’s nicest clothes to church to impress--and brings that approach to her cooking, putting her own spin on classic Southern food to make something a little elevated and extra-special. Standout recipes include savory tater tot waffles with candied bacon, roasted chicken with soy sauce and stout, hummus made with butter beans, and a no-churn strawberry shortcake ice cream that’s perfect for the last days of summer. (Cookbook)