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In poring over a handful of church and community cookbooks, those quiet cornerstones of real home cooking, the variations feel endless.

But years later, I was working with a cookbook author who was developing a range of aioli recipes.

Kinmont marveled at how Jones’ cookbook included not only recipes collected from men on death row, but also directions for how to enjoy meals “together.”

Butter boards were first introduced by chef Joshua McFadden, who wrote about the trend in his 2017 cookbook titled “Six Seasons: A New Way With Vegetables.”

Luke Nguyen’s Tilapia Fish Salad, from his cookbook "From China to Vietnam," is a masterclass in allium layering, using both fresh and fried red Asian shallots, as well as fresh and fried garlic.