Blueberry Twist

From the book Cool Waters by Brian Preston-Campbell

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

Cha Yen (Thai Iced Tea)

From the book Iced Tea by Fred Thompson

Cherry-Apricot Crisp

From the Deborah Madison collection

Deborah Madison’s recipe combines stone fruits with an almond topping.

Figs in Pedro Ximinez

By Deborah Madison, from the Deborah Madison collection

Five-Spice Angel Food Cake

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

Meyer Lemon Mousse

From the Helen Rennie collection

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

Paella on the Grill

By Kathleen Bauer, from the Kathleen Bauer collection

This dish is made with Spanish chorizo and mussels, but you should feel free to substitute your own favorite seafood.

Quinoa with Dried Apricots and Pistachios

From the Deborah Madison collection

Steel-Cut Oats, Basic Method

From the Deborah Madison collection

Deborah Madison starts the morning with a bowl of whole grains, topped with nuts and dried fruit.

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.

Swiss Chard Pancakes

From the book Around My French Table by Dorie Greenspan

Dorie Greenspan’s version of a treasured traditional French recipe.

Tofu-Turkey Sloppy Joes

From the book Almost Meatless by Joy Manning and Tara Mataraza Desmond