Tasty - Tasty Latest and Greatest: Everything You Want to Cook Right Now

Thanks to the bloggers, chefs, and recipe developers who get our creative juices flowing every day. Specifically, thanks to these folks, who inspired some of the recipes in this book.

Bryon Talbott ()

Cooks Country ()

Cooks Illustrated ()

Dinner, then Dessert ()

Feeling Foodish ()

Food52 ()

Gimme Delicious Food ()

Hanielas ()

Honestly YUM ()

Just A Taste ()

Lindsay Hunt ()

Little Things ()

Skinnytaste ()

Spend With Pennies ()

Spoon University ()

The Gunny Sack ()

The Pioneer Woman ()

Tori Avery ()

Wholefully ()

Thanks to everyone at Clarkson Potter for their vision, agility, and dedication.

Amanda Englander

Stephanie Huntwork

Jan Derevjanik

Chloe Aryeh

Mark McCauslin

Philip Leung

Kelli Tokos

Alexandria Martinez

Merri Ann Morrell

Linnea Knollmueller

Derek Gullino

Aislinn Belton

Kate Tyler

Carly Gorga

Erica Gelbard

Aaron Wehner

Doris Cooper

Gabrielle Van Tassel

Jill Flaxman

Katie Ziga

Christine Edwards

Thanks to our photo team for making us look really, really ridiculously good.

Lauren Volo

Molly Schuster

Maeve Sheridan

Christina Zhang

Jacklyn Reid

Joy Howard

Brianna Ashby

Jenifer Pantano

Greg Wright

Andie McMahon

Bottom, from left:

CLASSIC DEVILED EGGS

12 eggs

cup mayonnaise

1 tablespoon yellow mustard

1 tablespoon relish

1 teaspoon salt

1 teaspoon black pepper

FOR SERVING

Paprika

Fresh parsley leaves

1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.

2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

3. Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)

4. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.

GUACAMOLE DEVILED EGGS

12 eggs

2 small avocados , diced

cup fresh cilantro , chopped

1 jalapeo , seeds removed and diced

red onion , finely chopped

1 tomato , finely chopped

2 garlic cloves , minced

1 teaspoon cumin

1 tablespoon fresh lime juice

1 teaspoon salt

FOR SERVING

Fresh cilantro leaves

Tortilla chips , crushed

1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.

2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

3. Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)

4. Pipe the mixture into the egg whites, garnish with cilantro and crushed tortilla chips, and serve chilled.

LOADED DEVILED EGGS

12 eggs

cup sour cream

3 strips of bacon , cooked and chopped

cup fresh chives , finely chopped

cup shredded cheddar cheese

Salt and pepper , to taste

FOR SERVING

Bacon , cooked and chopped

Fresh chives , finely chopped

1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.

2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

3. Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)

4. Pipe the mixture into the egg whites, garnish with the bacon and chives, and serve chilled.