African Peanut Stew

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

A traditional West African recipe, full of good nutrients and flavor.

Anything Goes Oatmeal Bread

From the Sarah Gilbert collection

Bacon-Jalapeño Pizza

From the Matthew Amster-Burton collection

A wicked and addictive combo: cornmeal crust topped with pickled jalapeños and smoked bacon.

Baked Eggs

By Jenn Louis, from the Jenn Louis collection

Jenn Louis’ baked eggs will delight any mom. And dad.

Basic Pizza Dough

From the Ellen Jackson collection

Beet and Avocado Salad with Sparkling Lime Vinaigrette

From the book Tiny Bubbles by Kate Simon

A celebration salad.

Blueberry Clafoutis

From the Madison Park Café collection by Karen Binder and Rich Coffey

Broken Jellied Wine with Summer Fruit

From the book Seasonal Fruit Desserts by Deborah Madison

Bulgur Wheat with Lentils, Caramelized Onions, and Mushrooms

Mujadarah

From the book Hip Kosher by Ronnie Fein

Butter Lettuce and Spinach with Citrus and Avocado

From the book The Greens Cookbook by Deborah Madison

Make the dressing in the blender for a quick, lovely salad.

Cantaloupe with Red Wine Syrup

From the book Dessert Express by Lauren Chattman

Turn a simple melon into an enchanting dessert.

Chawan Mushi (Japanese Savory Custard)

By Kelly Myers, from the Kelly Myers collection

Chocolate Chip Cookies

From the book Good to the Grain by Kim Boyce

Big, chewy cookies made entirely with whole-wheat flour.

Clam, Shrimp and Scallop Pan Roast

From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage

Serve with a spoon and plenty of good bread to sop up all the tasty sauce.

Corn Tart

From the book Simply Mexican by Lourdes Castro

A sweet counterpart to spicy flavors.

Cornmeal Pizza Dough

From the Matthew Amster-Burton collection

Crumble Bars

From the book Good to the Grain by Kim Boyce

Make Kim Boyce’s bars with apple butter in winter, berry jam in summer.

Crème Fraîche

From the Sarah Gilbert collection

Frog in a Bog Muffins

From the Keri Fisher collection

Garbanzos with Cumin

From the Jim Dixon collection

Despite only a short list of ingredients, this recipe is long on flavor.

Garlic Dill Pickles

From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage

Ginger Beer Shandy

From the book Zero-Proof Cocktails by Liz Scott

Freeze mugs for this refreshing, alcohol-free, lemony ginger drink.

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.

Granola Your Way

From the book D.I.Y. Delicious by Vanessa Barrington

A mix ‘n’ match guide from the book ‘D.I.Y. Delicious’ by Vanessa Barrington.

Green Rhubarb Purée With Grapefruit

From the book Seasonal Fruit Desserts by Deborah Madison

Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses

From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn

From “Cindy Pawlcyn’s Appetizers.”

Lora Brody’s Multi-Seed Crackerbread

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

Millet, Corn, and Red Pepper Pilaf

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

Orecchiette with Ricotta, Fava Beans, and Mint

From the book The Kitchen Diaries by Nigel Slater

A light summer supper from Nigel Slater.

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.

Papaya Passion

From the book Zero-Proof Cocktails by Liz Scott

Pasta with Onions and Sage

From the Jim Dixon 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.

Peaches in Rose Syrup

From the book Pure Simple Cooking by Diana Henry

Peanut Butter Popcorn

By Ellen Jackson, from the Ellen Jackson collection

Pear, Walnut, and Gorgonzola Tartlets

From the Sophia Markoulakis collection

Potsticker Dumplings

From the book Quick and Easy Chinese by Nancie McDermott

These take a little time but are not difficult.

Pumpkin Waffles with Muscovado Syrup

From the book Sweet! by Mani Niall

Muscovado is the perfect match for the slightly savory notes in these waffles from Mani Niall.

Red Rooibos Rioja

From the book Zero-Proof Cocktails by Liz Scott

Rich Vegetable Frittata

From the Sarah Gilbert collection

Roasted Chickpeas

From the book How to Cook Everything Vegetarian by Mark Bittman

We like to flavor these garbanzos from Mark Bittman with a little cumin and smoked paprika.

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.

Root Vegetable, White Bean, and Breadcrumb Gratin

By Kelly Myers, from the Kelly Myers collection

Serve as a main or side dish.

Savory Chive French Toast

From the Cindy Burke collection

Shrimp, Avocado, and Mango Salsa Quesadillas

From the book Panini Express by Lauren Chattman and Daniel Leader

Have a panini press? Make these!

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

Tomato Galette

From the Jamie Passaro collection

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine

Woodland Empanadas

From the Joan Menefee collection

Yukon Gold Potatoes with Cumin and Garlic

From the Susmita Sharma collection