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All Hours: Crazy Good Food for Whatever, Whenever: A Cookbook
Killer home recipes for any—and every—time of day, from breakfast to lunch to midnight snack, and for all occasions—weeknight dinners, parties with friends, mid-afternoon cravings, from the James Beard Award-winning chef of two-time New York Times #1 Restaurant in New York City, Tatiana
“Kwame Onwuachi is the most important chef in America” —San Francisco Chronicle
Chef Kwame Onwuachi is always on the go. But no matter when—or where—he’s eating, you know it’s going to be good. In this cookbook, Kwame shares the bold, craveable recipes that keep him going, 24/7, so that everyone can get a taste of his home cooking (even when you can’t get a table at one of his red-hot restaurants).
These are recipes for quiet nights in and ragers with friends, cookouts with family and snacking on the go—and everything in between.
MORNING Corn Milk French Toast, Perfect Pancakes, Bodega BECTOP SHELF Curried Chicken Patties, Creole Sausage Roll-Ups, Souped-Up Top RamenNEW FAVORITE Drunken Noodles alla Vodka, Cookout Lasagna, Berbere Cosmic Brownie, Sticky Toffee Pudding, Half-and-Half Icee
All Hours is filled with the mad-genius creations and cross-cultural mash-ups that only a great chef could dream Brussels Sprout Suya, Rib Eye with Crazy Butter, Red Stew Chicken Parm—plus showstopping dishes from Kwame’s restaurants (Tatiana’s legendary Cosmic Brownie!) and his own spins on New York classics (Bougie Chopped Cheese!). Filled with bold photographs of every recipe, this is next-level home cooking, with a little je ne sais kwame.
“Kwame Onwuachi is the most important chef in America” —San Francisco Chronicle
Chef Kwame Onwuachi is always on the go. But no matter when—or where—he’s eating, you know it’s going to be good. In this cookbook, Kwame shares the bold, craveable recipes that keep him going, 24/7, so that everyone can get a taste of his home cooking (even when you can’t get a table at one of his red-hot restaurants).
These are recipes for quiet nights in and ragers with friends, cookouts with family and snacking on the go—and everything in between.
MORNING Corn Milk French Toast, Perfect Pancakes, Bodega BECTOP SHELF Curried Chicken Patties, Creole Sausage Roll-Ups, Souped-Up Top RamenNEW FAVORITE Drunken Noodles alla Vodka, Cookout Lasagna, Berbere Cosmic Brownie, Sticky Toffee Pudding, Half-and-Half Icee
All Hours is filled with the mad-genius creations and cross-cultural mash-ups that only a great chef could dream Brussels Sprout Suya, Rib Eye with Crazy Butter, Red Stew Chicken Parm—plus showstopping dishes from Kwame’s restaurants (Tatiana’s legendary Cosmic Brownie!) and his own spins on New York classics (Bougie Chopped Cheese!). Filled with bold photographs of every recipe, this is next-level home cooking, with a little je ne sais kwame.
288 pages, Hardcover
Published September 22, 2026
About the author
Kwame Onwuachi
12 books147 followersKwame Onwuachi is the executive chef at Kith and Kin and owner of the Philly Wing Fry franchise in Washington, D.C. He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Onwuachi trained at the Culinary Institute of America and has opened five restaurants before turning thirty. A former Top Chef contestant, he has been named a 30 Under 30 honoree by both Zagat and Forbes.
(source: Amazon)
(source: Amazon)
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Displaying 1 - 8 of 8 reviews
September 22, 2026
This is a cookbook I'll be returning to time and time again!
The keyword here is flavor. Every recipe in the book is for something that will make you go yum. I especially love the ones that combine southern cooking with a little Asian flair. Where I live, Cajun Asian is a thing and it is delicious.
The food presented here is comfort food with cultural reference. (Hello, Black People Spaghetti, I'm talking to you!)
Finally, photos - glorious photos!
Love this one!
The keyword here is flavor. Every recipe in the book is for something that will make you go yum. I especially love the ones that combine southern cooking with a little Asian flair. Where I live, Cajun Asian is a thing and it is delicious.
The food presented here is comfort food with cultural reference. (Hello, Black People Spaghetti, I'm talking to you!)
Finally, photos - glorious photos!
Love this one!
Read
April 27, 2026Kwame has been a favorite of mine since watching his season of Top Chef as it aired- it's always delightful to run across new stuff from him!
This cookbook definitely goes beyond my cooking prowess- and even beyond my "I think I could push myself and try that and hopefully learn", but that didn't stop me from jotting down a dozen recipes or so. Each one sounded delicious, whether I made note of it or not, and I walked away pondering what I could go snack on, ha.
Infused with humor and honesty, the blurbs that accompanied the recipes were just lovely- how many times have I myself wandered down the grocery store "Asian" aisle and been annoyed that it was just one aisle rather than mixed in with the regular food and more plentiful?! I marveled at the genius of some of the recipes (Butter Chicken Quesadilla!?) and delighted at the ease of some of them (the delightful cocktail consisting of tequila and "any vessel" will definitely be on my 'to make' list), while genuinely enjoying reading some tidbits about his mom's input on recipes- in particular her spaghetti and her berry drink! I'll definitely be recommending this book to my more culinary inclined friends, as well as a handful of folks I think will just enjoy it in general!
Thanks to NetGalley for the eARC~
This cookbook definitely goes beyond my cooking prowess- and even beyond my "I think I could push myself and try that and hopefully learn", but that didn't stop me from jotting down a dozen recipes or so. Each one sounded delicious, whether I made note of it or not, and I walked away pondering what I could go snack on, ha.
Infused with humor and honesty, the blurbs that accompanied the recipes were just lovely- how many times have I myself wandered down the grocery store "Asian" aisle and been annoyed that it was just one aisle rather than mixed in with the regular food and more plentiful?! I marveled at the genius of some of the recipes (Butter Chicken Quesadilla!?) and delighted at the ease of some of them (the delightful cocktail consisting of tequila and "any vessel" will definitely be on my 'to make' list), while genuinely enjoying reading some tidbits about his mom's input on recipes- in particular her spaghetti and her berry drink! I'll definitely be recommending this book to my more culinary inclined friends, as well as a handful of folks I think will just enjoy it in general!
Thanks to NetGalley for the eARC~
September 28, 2026
Netgalley ARC- All Hours is a fit for home cooks who find standard meal-prep cookbooks boring and want high-impact, restaurant-level flavor adapted for casual eating at home. If you enjoy bold seasoning, Caribbean and Southern American flavor foundations, and non-traditional meal times, it's a solid addition to your collection.
October 28, 2026
God, I love Kwame Onwuachi's written voice (in collaboration with Joshua David Stein.) It's at once smart as hell and infectiously conversational, making me keep turning the pages. In a cookbook! If he wrote a book where he just talks about his most average day in detail, I would read the hell out of it. And since he's a really interesting guy, his average day would actually probably be interesting as well.
The recipes themselves show off Onwuachi's creativity at full tilt without ever coming across as random or whimsy for the sake of whimsy. The stories before each recipe point us directly to the sparks of inspiration that led to them, whether it's childhood nostalgia, the cooking of a friend, or a classic that could use a little zazz.
I fully admit, I'm not on the level of many of these recipes, as a cook, exacerbated by the fact that Onwuachi's cooking comfort zones and mine are almost diametrically opposite. I do a lot with baking and vegetables, and he fully admits neither is his thing. He likes crab a lot more than I do. I'm a lame white lady with shite spice tolerance. (I'm working on it! The Ukrainian-Jewish genes are not helping.) Nevertheless, I tried my hand at a few and not only were the results delicious, my kitchen is still standing. Onwuachi's mom's "Berry Thing" cocktail was awesome in both its alcohol and mocktail forms. The Charred Fucking Broccoli (yes, that's its name) made a common recipe infinitely better with the addition of lemon, honey, and almonds. The Cosmic Brownie with Powdered Donut Mousse was a PROJECT, but also insane delicious! I already have plans to try my hand at every one of his desserts. I will also try a meat recipe someday! (I'm not a vegetarian, just a lot more scared of screwing up a meat recipe, given the relative expense, especially with the complexity of some of these.)
The cookbook is arranged into categories which are both creative/unusual and still make perfect sense. Given how many of Onwuachi's recipes use his spice blend/paste/sauce/etc. building blocks, I'm glad I have access to a digital version of the book, so I could go to a building block with a click. If you have a hard copy, you will want to invest in book marks.
There are a ton of photos, of both the food and Onwuachi in the day to day. They're crisp and beautiful, and also highly inviting. Every recipe gets a shot, which is key to not only sparking the cook's imagination, but an important last step, to see if what you made looks anything like his.
Highly, highly recommended.
Thank you to NetGalley and Knopf for the free ARC in exchange for an honest review. All opinions within are my own. This review copy has caused me to purchase my own, which I believe speaks for itself.
The recipes themselves show off Onwuachi's creativity at full tilt without ever coming across as random or whimsy for the sake of whimsy. The stories before each recipe point us directly to the sparks of inspiration that led to them, whether it's childhood nostalgia, the cooking of a friend, or a classic that could use a little zazz.
I fully admit, I'm not on the level of many of these recipes, as a cook, exacerbated by the fact that Onwuachi's cooking comfort zones and mine are almost diametrically opposite. I do a lot with baking and vegetables, and he fully admits neither is his thing. He likes crab a lot more than I do. I'm a lame white lady with shite spice tolerance. (I'm working on it! The Ukrainian-Jewish genes are not helping.) Nevertheless, I tried my hand at a few and not only were the results delicious, my kitchen is still standing. Onwuachi's mom's "Berry Thing" cocktail was awesome in both its alcohol and mocktail forms. The Charred Fucking Broccoli (yes, that's its name) made a common recipe infinitely better with the addition of lemon, honey, and almonds. The Cosmic Brownie with Powdered Donut Mousse was a PROJECT, but also insane delicious! I already have plans to try my hand at every one of his desserts. I will also try a meat recipe someday! (I'm not a vegetarian, just a lot more scared of screwing up a meat recipe, given the relative expense, especially with the complexity of some of these.)
The cookbook is arranged into categories which are both creative/unusual and still make perfect sense. Given how many of Onwuachi's recipes use his spice blend/paste/sauce/etc. building blocks, I'm glad I have access to a digital version of the book, so I could go to a building block with a click. If you have a hard copy, you will want to invest in book marks.
There are a ton of photos, of both the food and Onwuachi in the day to day. They're crisp and beautiful, and also highly inviting. Every recipe gets a shot, which is key to not only sparking the cook's imagination, but an important last step, to see if what you made looks anything like his.
Highly, highly recommended.
Thank you to NetGalley and Knopf for the free ARC in exchange for an honest review. All opinions within are my own. This review copy has caused me to purchase my own, which I believe speaks for itself.
November 10, 2026
# Delicious Inspiration for Every Craving and Every Occasion
★★★★★
*All Hours: Crazy Good Food for Whatever, Whenever: A Cookbook* is an exciting cookbook for anyone who believes great food should be enjoyed at any time of the day. Its fun, flexible approach to cooking makes it especially appealing to readers who enjoy experimenting with flavors, satisfying unexpected cravings, and discovering delicious ideas beyond traditional mealtimes.
What I find most appealing about this cookbook is its emphasis on spontaneity and variety. Cooking should be enjoyable rather than restricted by strict routines or complicated expectations. Having a collection of recipes suitable for different moods, occasions, and appetites encourages home cooks to explore new possibilities and make everyday eating more interesting.
I also appreciate the refreshing idea of preparing food whenever inspiration strikes. Sometimes a quick bite is all that is needed, while other moments call for something more satisfying and memorable. A cookbook that embraces these different occasions can become a useful companion in the kitchen, offering inspiration when deciding what to prepare feels challenging.
Another attractive quality is its playful personality. A cookbook should not only provide practical cooking ideas but also make readers excited about trying something new. The concept promises an enjoyable experience for adventurous home cooks who appreciate creative dishes and flavorful combinations. It also makes the book an interesting choice for anyone who wants to move beyond repetitive everyday meals.
Overall, this cookbook sounds like a wonderful addition to a modern kitchen. Its lively concept, flexible approach, and celebration of food at any hour make it an appealing choice for curious cooks and food enthusiasts. I would happily recommend it to anyone looking for fresh culinary inspiration, exciting meal ideas, and a more relaxed approach to enjoying good food. A fun and inviting cookbook that celebrates the simple pleasure of eating well whenever the craving strikes.
★★★★★
*All Hours: Crazy Good Food for Whatever, Whenever: A Cookbook* is an exciting cookbook for anyone who believes great food should be enjoyed at any time of the day. Its fun, flexible approach to cooking makes it especially appealing to readers who enjoy experimenting with flavors, satisfying unexpected cravings, and discovering delicious ideas beyond traditional mealtimes.
What I find most appealing about this cookbook is its emphasis on spontaneity and variety. Cooking should be enjoyable rather than restricted by strict routines or complicated expectations. Having a collection of recipes suitable for different moods, occasions, and appetites encourages home cooks to explore new possibilities and make everyday eating more interesting.
I also appreciate the refreshing idea of preparing food whenever inspiration strikes. Sometimes a quick bite is all that is needed, while other moments call for something more satisfying and memorable. A cookbook that embraces these different occasions can become a useful companion in the kitchen, offering inspiration when deciding what to prepare feels challenging.
Another attractive quality is its playful personality. A cookbook should not only provide practical cooking ideas but also make readers excited about trying something new. The concept promises an enjoyable experience for adventurous home cooks who appreciate creative dishes and flavorful combinations. It also makes the book an interesting choice for anyone who wants to move beyond repetitive everyday meals.
Overall, this cookbook sounds like a wonderful addition to a modern kitchen. Its lively concept, flexible approach, and celebration of food at any hour make it an appealing choice for curious cooks and food enthusiasts. I would happily recommend it to anyone looking for fresh culinary inspiration, exciting meal ideas, and a more relaxed approach to enjoying good food. A fun and inviting cookbook that celebrates the simple pleasure of eating well whenever the craving strikes.
September 26, 2026
Thank you Knopf for providing an ARC for review consideration via NetGalley! All opinions are my own.
I’m not sure there’s been a cookbook in recent memory that I have wanted to try so many of the recipes. Using his favorite childhood dishes, flavors picked up while traveling, and nods to cities he’s lived in, Kwame has taken typical dishes and upped the anty. Some of the transformations that caught my eye were corn milk French toast (egg challah soaked in a sweet corn milk blend and drizzled with not only maple syrup but a Cap’n Crunch powder), lasagna using both spaghetti and alfredo sauce, mozzarella sticks influenced by saag paneer, sweet onion flatbread with black bean hummus, a stone crab omelette, and a coconut panna cotta with acai.
While these combinations are unlike anything eaters typically encounter, the ingredients and methods are familiar. Other than meat or fish a cook may need to grab at the store, the bulk of the other ingredients can already be found in most kitchens. By mixing up and keeping handy the seasonings, spices, marinades, sauces, pastes, and pickled veggies from the Pantry section, the recipes will come together even more quickly. Even the slightly more advanced multi-page recipes feel approachable, and the book offers a great balance of quick 30-minute meals versus cozy, all-day Sunday cooking projects.
Beyond the food, a great cookbook should be coffee table worthy, and this one certainly is. The photography and font choices feel incredibly fresh, while the stories at the beginning of each chapter and recipe are fun to read and provide a wonderful background layer. This book is packed full of nostalgia that will resonate with anyone who relates to these foods through their own life experiences. Kwame didn’t hold back on the recipes he was willing to share, and I highly recommend this one!
I’m not sure there’s been a cookbook in recent memory that I have wanted to try so many of the recipes. Using his favorite childhood dishes, flavors picked up while traveling, and nods to cities he’s lived in, Kwame has taken typical dishes and upped the anty. Some of the transformations that caught my eye were corn milk French toast (egg challah soaked in a sweet corn milk blend and drizzled with not only maple syrup but a Cap’n Crunch powder), lasagna using both spaghetti and alfredo sauce, mozzarella sticks influenced by saag paneer, sweet onion flatbread with black bean hummus, a stone crab omelette, and a coconut panna cotta with acai.
While these combinations are unlike anything eaters typically encounter, the ingredients and methods are familiar. Other than meat or fish a cook may need to grab at the store, the bulk of the other ingredients can already be found in most kitchens. By mixing up and keeping handy the seasonings, spices, marinades, sauces, pastes, and pickled veggies from the Pantry section, the recipes will come together even more quickly. Even the slightly more advanced multi-page recipes feel approachable, and the book offers a great balance of quick 30-minute meals versus cozy, all-day Sunday cooking projects.
Beyond the food, a great cookbook should be coffee table worthy, and this one certainly is. The photography and font choices feel incredibly fresh, while the stories at the beginning of each chapter and recipe are fun to read and provide a wonderful background layer. This book is packed full of nostalgia that will resonate with anyone who relates to these foods through their own life experiences. Kwame didn’t hold back on the recipes he was willing to share, and I highly recommend this one!
Review of advance copy received from NetGalley
I have been a big fan of Kwame's since dining at his DC restaurants, most recently Dogon, so when I had an opportunity to get an advance copy of his new cookbook, All Hours, I couldn't wait. It definitely doesn't disappoint. Most cookbooks are kind of boring, with the same repetitive recipes. What I really like about this one is it's so unique and every recipe is so flavorful, yet it's not that daunting to make most of what he presents in the book. Definitely a gem and I highly recommend this to anyone who wants home cooking that's not generic or basic.
Currently Reading
November 3, 2026My first impressions are lots of fun but not for me. Everything is either fried, smothered in dairy, or uses flour or is a sandwich (GF household here). It's also spicy for spicy's sake, which is not something I appreciate (though give me all the ginger, all the time ...). There's also a ton of prep involved for even the simplest recipes, which isn't for my lifestyle right now. I'm going to keep reading, but so far, no recipes have been bookmarked.
Displaying 1 - 8 of 8 reviews