Cherry Bombe Just Dropped The Ultimate Cool Girl Cookbook

What better way to relax than with a little celebratory wine, dine, and wind-down time with the crew? But, once in a while, it's nice to plan something that's a little more exciting than just ordering up that same old tiring takeout. So next time we have friends over, we'll be jamming in the kitchen to a lineup of fantastic recipes sourced from the ultimate cool girl cookbook: Cherry Bombe.

Kerry Diamond and Claudia Wu — the dynamic lady boss duo behind the chic lifestyle mag of the same name — just debuted a beautiful new collection of dishes by 100 influential women across the creative space. With a colorful combination of apps, mains, and dessert signatures from big name chefs, editors, bloggers, celebrities, and more, this cookbook has our special night feasting with friends needs covered. Scroll ahead for three kick-ass recipes to try (Karlie Kloss's cookies, included).

Photo: Courtesy of Kerry Diamond & Claudia Wu.
Nonna Grazia’s Pasta e Piselli (Grandma's Pasta & Peas)
Recipe by Claudia Ficca
Makes 8 servings

Ingredients
2 tbsp olive oil, plus more for finishing
1 medium onion, chopped (about 1½ cups)
Kosher salt
1 cup passata (unsalted strained tomatoes)
1 lb dried shell pasta
1 (1lb) bag frozen baby sweet peas
1 cup freshly grated Parmigiano- Reggiano cheese

Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 3 minutes. Add a pinch of salt and stir.

2. Add the tomatoes and stir to combine. Bring to a simmer and cook, stirring occasionally, for about 3 minutes.

3. Stir in 7 cups water and turn the heat to high. Cover the pot and bring to a boil.

4. When the sauce is boiling, add 2 tablespoons of salt and the pasta. Cook, uncovered, at a gentle boil, stirring occasionally, for about 11 minutes. Stir in the peas and taste for seasoning. Cook for 2 minutes more. Turn off the heat, cover the pot, and let sit for 5 minutes.

5. Ladle the pasta, peas, and broth into individual bowls and drizzle with a generous amount of olive oil. Top with the grated cheese and serve.

Tip: Add fresh basil leaves to the oil in the beginning or toss a Parmigiano Reggiano rind in with the pasta while it’s cooking. (Be sure to remove the leaves and/or the rind before serving.) You also can sauté a handful of chopped pancetta before adding the onion to the pan. Or, for some heat, sprinkle a teaspoon of chopped hot peppers on each serving.

Reprinted from Cherry Bombe. Copyright © 2017 by Cherry Bombe, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Photo: Courtesy of Kerry Diamond & Claudia Wu.
Sweet & Sour Shrimp With Cherry Tomatoes
By Padma Lakshmi
Makes 4 servings

Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp fresh lemon juice
1/2 tsp kosher salt
2 tbsp canola oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 cup minced shallots
1 cup diced yellow bell pepper
2 dried red chiles, such as Kashmiri for mild heat or Thai for extra heat
1 tsp minced garlic
2 tbsp minced fresh ginger
2 tbsp unsalted butter
4 cups cherry tomatoes, halved
1/3 cup diced dried apricots
1 whole preserved lemon, seeded and diced
1/2 tsp turmeric powder
1/2 cup chopped fresh cilantro
Cooked rice, for serving

Instructions
1. In a medium bowl, toss the shrimp with the lemon juice and ¼ teaspoon of the salt. Cover and set aside.

2. Heat the canola oil in a deep skillet or wok over medium heat. Stir in the cumin and fennel seeds and sauté until fragrant, about 30 seconds. Toss in the shallots and bell pepper and sauté for 5 to 7 minutes more.

3. Add the dried chiles, garlic, and ginger to the skillet and sauté for 3 to 4 minutes more. Stir in the butter and tomatoes, reduce the heat to low, and simmer, uncov­ered, for 12 to 15 minutes, until the liquid has reduced by half.

4. Toss in the dried apricots, preserved lemon, and turmeric and simmer for 5 to 7 minutes more. Taste for seasoning and add the remaining ¼ teaspoon salt if needed.

5. Stir in the shrimp, coating it with the sauce. Cook, stirring once or twice, just until the shrimp becomes opaque, 3 to 4 minutes. Be careful not to overcook the shrimp. Toss in the cilantro and remove any chile tops that popped off during cooking. Serve over rice.

Reprinted from Cherry Bombe. Copyright © 2017 by Cherry Bombe, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Photo: Courtesy of Kerry Diamond & Claudia Wu.
Spicy Ginger Cookies
By Karlie Kloss
Makes 16 cookies

Ingredients
1 1/2 cups oat flour
1/2 cup almond flour
1/2 cup coconut sugar
1/2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt
6 tbsp coconut oil, melted
6 tbsp blackstrap molasses
2 tsp vanilla extract

Instructions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

3. Add the coconut oil, molasses, and vanilla and mix together with your hands or a wooden spoon until a moist ball of dough forms.

4. Divide the dough into quarters. Divide each quarter into quarters to make 16 pieces total. Roll each piece gently into a ball and place on the prepared baking sheets.

5. Bake for 8 minutes. Remove from the oven and let cool on a wire rack for 10 to 15 minutes. The cookies will keep for a few days when stored in an airtight container.

Reprinted from Cherry Bombe. Copyright © 2017 by Cherry Bombe, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Photo: Courtesy of Kerry Diamond & Claudia Wu.
Cherry Bombe The Cookbook by Kerry Diamond and Claudia Wu, $35, available at Amazon.