Better at Home

Better at Home Synopsis

Food & Wine and New York Times Cooking contributor Colu Henry collects her signature relaxed-but-impressive recipes that are perfect for cozy nights in.

Better at Home is the essential cookbook that makes every meal feel special, perfect for food lovers yet approachable for any home cook.

Colu Henry's life, split between Hudson, New York, and Nova Scotia, always revolves around gathering friends at the table. Her cooking is about joyful, stress-free meals that never sacrifice sophistication. After years in the hospitality industry, she's learned one thing: Most meals are simply better at home.

Inside, you'll find playful twists on cocktails like Fizzy Negroni Pompelmos and Amaro Spritzes; snackable bites such as Italian Shrimp Toast, Fried Sausage-Stuffed Olives, and Roasted Eggplant Dip with Toasted Seeds; and deeply satisfying vegetarian sides like Butter Rice with Roasted Tomatoes and Herbs, Braised Snap Peas with a Bit of Cream, and Golden, Crispy Leeks with Melted Gruyère.

And, of course, the soulful soups, stews, and pastas Colu is known for: Cappelletti en Brodo with Mortadella Meatballs, Lentil Stew with Pork and Crispy Walnuts, and an Early Summer Pasta with Torn Noodles, Mascarpone, and Hazelnuts. Plus, crowd-pleasers like Calabrian Chili and Pickled Pepper Braised Pork and Roast Chicken with Lemon, Fennel, and Crispy Pecorino Potatoes.

Whether you're cooking for yourself, a crowd, or somewhere in between, Better at Home is your go-to guide for food that feels effortless, elegant, and just a little bit sparkly.