I first paged through We Fancy, Jerrelle Guy’s new cookbook, at the very height of holiday baking. I laughed out loud when she referenced all the orphaned, half-used cans of pumpkin purée hiding in the fridge—yep, I thought, I have one of those. This is the very essence of Guy and her book, which comes out Feb. 10; it feels like you’re planning dinner while chatting with a friend. Her voice is relatable, her tips are easy to incorporate (turn that pumpkin into a pasta sauce, page 87), and most of all, Guy manages to make dishes feel special without…
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