Braised Carrots

From the book The Best-Loved and Brand-New Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

Brandy and Dried Cherry Pan Sauce

From the book Sear, Sauce, and Serve by Tony Rosenfeld

Chicken and Sausage Jambalaya

From the book Cooking Up A Storm by Marcelle Bienvenu and Judy Walker

Chipotle Adobado Pork with Cilantro Rice

From the Matthew Card collection

A delicious marinade flavors pork that goes well with rice and tortillas.

Chocolate Mousse

From the book My Favorite Ingredients by Skye Gyngell

Far Breton

From the book Baking by Dorie Greenspan

Homemade Veggie Bouillon

By Katherine Deumling, from the Katherine Deumling collection

Mix this freezer-friendly blend with water for a fresh-tasting broth.

Honey-Oat Bread

From the book The Feast Nearby by Robin Mather

Leila Abu-Saba’s Egyptian Red Lentil Soup

From the book One Big Table by Molly O'Neill

From ‘One Big Table,’ a humble and satisfying soup that’s easy to make.

Pasta with Braised Bacon and Roasted Tomato Sauce

From the book The Zuni Cafe Cookbook by Judy Rodgers

Pork Noisettes with Prunes

From the book The Food of France by Sarah Randell and Maria Villegas

Pudding Crème aux Pommes (Apple and Bread Pudding)

From the book Simple French Food by Richard Olney

Quinoa Banana Pudding with Dried Mango

From the book Whole Grains for Busy People by Lorna Sass

Red Velvet Cake

From the book James Beard’s American Cookery by James Beard

James Beard’s version of this famous cake is rich with cinnamon flavor.

Sautéed Steaks and Chops

Pork, Beef, Lamb, Veal

From the book Sear, Sauce, and Serve by Tony Rosenfeld

Semolina Halva

From the book Madhur Jaffrey’s Indian Cooking by Madhur Jaffrey

Vegan Lemon Layer Cake

From the Zena Chew collection