Amaretto-Espresso Crème Brûlée

From the book Crème Brûlée by Lou Seibert Pappas

Basic Southeast Asian Marinade

From the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino

This versatile marinade is a catalog of Southeast Asian flavors.

Beef and Ale Stew

From the book Jamie’s Food Revolution by Jamie Oliver

An uncomplicated beefy recipe from Jamie Oliver.

Beef Goulash

From the book New Classic Family Dinners by Mark Peel

Blueberry Twist

From the book Cool Waters by Brian Preston-Campbell

Blueberry, lemon, and ground ginger will leave your friends guessing flavors.

Braised Beef Short Ribs Tacos

From the book Tacos by Mark Miller

Braised Short Ribs Forestier

By Kurt Michael Friese, from the Kurt Michael Friese collection

Broken Jellied Wine with Summer Fruit

From the book Seasonal Fruit Desserts by Deborah Madison

Butternut Squash Soup with Apple and Nutmeg

From the book Kitchen Sense by Mitchell Davis

Cantaloupe Jam with Mint

From the book The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich

A smooth, seasonal treat from Linda Ziedrich.

Cantaloupe with Red Wine Syrup

From the book Dessert Express by Lauren Chattman

Turn a simple melon into an enchanting dessert.

Catalán Salt Pinch Cake

From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum

Here’s an almond-kissed cake from Rose Levy Beranbaum.

Cherry Mousse

From the book Seasonal Spanish Food by José Pizarro

Life is just a bowl of cherry mousse, from Jose Pizarro’s ‘Seasonal Spanish Food.’

Chicken Corn Chowder

By Steve Subera, from the Steve Subera collection

Chocolate Truffles

From the Melissa Lion collection

Country Ham and Fig Pizza

From the book Pizza on the Grill by Bob Blumer and Elizabeth Karmel

Figs, country ham, and walnuts embellish this grilled pizza.

Cuban Black Bean Stew

From the book The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift

A streamlined version of a Caribbean classic from our Spendid Table friends.

Cumin-Scented Quinoa with Red Beets

From the book Ancient Grains for Modern Meals by Maria Speck

A stunning combination from a new book about cooking ancient grains.

Cutting a Mango

From the book How To Break An Egg by Fine Cooking Magazine

Not a recipe so much as a technique that makes cutting mangoes a breeze.

Devil’s Food Cake

From the book Tender at the Bone by Ruth Reichl

Fideos with Clams, Shrimp, and Mussels

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

Grand Central Bakery Pumpkin Bread

From the book The Grand Central Baking Book by Piper Davis and Ellen Jackson

A favorite recipe from the new Grand Central Baking Book.

Grilled Garlic Shrimp

With Mâche, Avocado, and Red Onion Salad

From the book Cooking for Two by Jessica Strand

This recipe for two from Jessica Strand can easily be doubled.

Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce

From the book The Thrill of the Grill by Christopher Schlesinger and John Willoughby

Put this flavorful beef entrée on your Memorial Day menu.

Grilled Sicilian Caponata

From the book Pizza on the Grill by Bob Blumer and Elizabeth Karmel

Homemade Ricotta Gnocchi

With Orange, Sage, and Brown Butter Sauce and a Watercress and Blood Orange Salad

From the book Cooking for Two by Jessica Strand

Honeydew-Mint Mist

From the book Cool Waters by Brian Preston-Campbell

Jerk Chicken with Cool Pineapple Salsa

From the book The Food You Crave by Ellie Krieger

Killer Pumpkin Pancakes

From the book The Crabby Cook Cookbook by Jessica Harper

We were won over by these moist, spicy cakes from ‘The Crabby Cook.’

Kristen Hortenbach’s Famous Blood Orange Yogurt Cake

From the book One Big Table by Molly O'Neill

Molly O’Neill features this tasty cake from the Picky Cook in her ‘One Big Table.’

Lemon Poppy Seed-Sour Cream Cake

From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum

Lemon Sugar Cookies

From the book Allergy-Free Desserts by Elizabeth Gordon

A gluten-free, dairy-free cookie kissed with lemon.

Lora Brody’s Multi-Seed Crackerbread

From the book King Arthur Flour Whole Grain Baking by King Arthur Flour

Mary’s Texas Sheet Cake

From the Anne Zimmerman collection

Cinnamon-chocolate-buttermilk cake topped with chocolate icing and pecans.

Master Instructions: The Charcoal Grill Method

From the book Pizza on the Grill by Bob Blumer and Elizabeth Karmel

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by Dede Wilson

From ‘Unforgettable Desserts’ by Dede Wilson.

Meyer Lemon Mousse

From the Helen Rennie collection

Use the season’s last Meyer lemons for this dreamy dessert from Helen Rennie.

Middle Eastern Chard and Lentil Soup

From the book Mediterranean Grains and Greens by Paula Wolfert

An lemony, earthy soup chockfull of greens.

Millet Muffins

From the book Super Natural Every Day by Heidi Swanson

A whole-grain, whole-flavor recipe from Heidi Swanson’s new book, ‘Super Natural Every Day.’

Morel and Chicken Wild Rice Risotto

From the book Wild Rice Cooking by Susan Carol Hauser

Moroccan Mint Granita

From the book The Tea Deck by Sara Perry

Multigrain No-Knead Bread

From the Ellen Jackson collection

Nibby Buckwheat Butter Cookies

From the book Pure Dessert by Alice Medrich

Alice Medrich likes to bake with cacao nibs.

Orange Caramel Sauce

By Kelly Myers, from the Kelly Myers collection

Paprikás Csirke (Paprika Chicken)

By Carolyn Banfalvi, from the Carolyn Bánfalvi collection

Pea and Spinach Soup with Coconut Milk

From the book Fine Cooking Fresh by Fine Cooking Magazine

Fresh peas are a must for this beautiful soup, but you don’t need a ton of them.

Peeling and Deveining a Shrimp

From the book How To Break An Egg by Fine Cooking Magazine

Pickled Haricots Verts with Herbes de Provence

From the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino

Portobello Polenta with Wine and Figs

From the book Dinner at Your Door by Alex Davis, Diana Ellis, and Andy Remeis

Potato Gratin Dauphinois

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

From Paula Wolfert’s new book, ‘Mediterranean Clay Pot Cooking.’

Pumpkin Rice Pudding

From the book So Easy by Ellie Krieger

Raspberry Fool

From the book Rustic Fruit Desserts by Julie Richardson and Cory Schreiber

From ‘Rustic Fruit Desserts,’ a luscious hot-weather dessert.

Red Lentil and Winter Squash Dal

By Katherine Deumling, from the Katherine Deumling collection

Pair this with steamed greens for a warming winter dinner.

Risotto with Radicchio, Toasted Pine Nuts, and Gorgonzola Dolce

By Sophia Markoulakis, from the Sophia Markoulakis collection

Roasted Acorn Squash and White Sweet Potato Soup

By Marisa McClellan, from the Marisa McClellan collection

Roasted Squash, Pear, and Ginger Soup

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison

A soup of the season from Deborah Madison.

Roasted Tomatoes and Pumpkin Seed Pesto Tacos

From the book Tacos by Mark Miller

Put this recipe in your queue for summer’s tomato season.

Robert’s Strawberry Shortcake

From the Robert Reynolds collection

A delicious riff on shortcake; check out Robert Reynolds’ video for tips on making sponge cake.

Saffron Risotto with Butternut Squash

From the book Barefoot Contessa Family Style by Ina Garten

An Ina Garten recipe that shines with autumn color and flavor.

Sausages Braised in Beer with Sauerkraut

From the book New Classic Family Dinners by Mark Peel

From a new book of family-favorite recipes.

Senegalese Peanut Soup

From the book Jewish Slow Cooker Recipes by Laura Frankel

From Laura Frankel’s book ‘Jewish Slow Cooker Recipes.’

Short Rib Sugo and Farro

By Jim Dixon, from the Jim Dixon collection

Jim Dixon pairs farro and beef — the perfect recipe for a lazy Sunday.

Shrimp, Avocado, and Mango Salsa Quesadillas

From the book Panini Express by Lauren Chattman and Daniel Leader

Have a panini press? Make these!

Spiced French Green Lentil Soup

From the Meera S.T. Vargo collection

Ginger, cumin and coriander jazz up this lentil soup.

Split Pea Tom Yum Soup

By Marisa McClellan, from the Marisa McClellan collection

Sprezzatura Pasta

By Bob Passaro, from the Bob Passaro collection

A sautéed pasta dish that’s both simple and complex.

Sweet Potato-Coconut Pudding with Toasted Coconut

By Deborah Madison, from the Deborah Madison collection

Use orange-fleshed sweet potatoes for this Deborah Madison recipe.

Tacos of Poblanos, Potatoes, and Creamy Braised Chard

From the book Rick Bayless’s Mexican Kitchen by Rick Bayless

We’ve included a vegetarian option for this terrific Rick Bayless taco recipe.

Tangelo-Tangerine Pudding

By Deborah Madison, from the Deborah Madison collection

Tarte Normande aux Pommes (Custard Apple Tart)

From the book Mastering the Art of French Cooking, Vol. 1 by Simone Beck, Louisette Bertholle, and Julia Child

An easy, delicious dessert. Serve warm on a cold day.

Tarte Tatin

From the book The Grand Central Baking Book by Piper Davis and Ellen Jackson

You can use premade puff pastry for this impressive but uncomplicated Grand Central Bakery recipe.

Thai Chicken Salad

From the Keri Fisher collection

Toss roasted chicken and vegetables with a tangy lime dressing.

Turkish Millet with Garden-Fresh Greens

From the Ellen Kanner collection

Uborkasalata (Cucumber Salad)

By Carolyn Banfalvi, from the Carolyn Bánfalvi collection

Vegan Soupe Joumou

From the Ellen Kanner collection

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine

Warm Cinnamon Crisps with Hot Chocolate

From the book Dessert Express by Lauren Chattman

White Winter Soup

From the book River Cottage Family Cookbook by Fizz Carr and Hugh Fearnley-Whittingstall

Our recipe editor picks this as her new favorite winter soup.

Winter Squash Cake with Dates

By Deborah Madison, from the Deborah Madison collection

Use precooked squash in this wintry Deborah Madison cake.

Yukon Gold Potatoes with Cumin and Garlic

From the Susmita Sharma collection