Baked Leeks with Cream and Tarragon

From the book Fresh from the Farmers’ Market by Janet Fletcher

Brandied Late Summer Fruit

From the Kelly Myers collection

Bûche de Noël (Yule Log)

By Joan Menefee, from the Joan Menefee collection

Danish Christmas Rice Pudding With Berry Compote

From the book Roast Figs, Sugar Snow by Diana Henry

An almond-studded pudding is the traditional finale to a Christmas Eve dinner.

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.

Millet, Corn, and Red Pepper Pilaf

From the book A Year in a Vegetarian Kitchen by Jack Bishop

Quick Collard Greens

By Kelly Myers, from the Kelly Myers 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.

Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables

From the book Mastering the Grill by David Joachim and Andrew Schloss

A fresh take on grilled vegetables.