Asian Pesto

From the book Everyday Asian by Marnie Henricksson

A winning recipe from a new favorite cookbook by Marnie Henricksson.

Baked Spinach and Goat Cheese Dumplings

From the book Goat by Mark Scarbrough and Bruce Weinstein

Baked Tomatoes with
Cheese and Thyme

From the book Tender by Nigel Slater

From Nigel Slater’s indispensable ‘Tender,’ comes this simple, luscious recipe.

Black Bottom Cupcakes

From the book The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

Frosting-free cupcakes, like this beloved favorite from ‘The Joy of Cooking,’ are still crowd-pleasers.

Broccoli Salad with Ginger Vinaigrette

From the book Fresh Food Fast by Peter Berley

This Peter Berley recipe brings a favorite vegetable up a notch.

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.

Carrot-Coconut Milk Soup

From the book Urban Pantry by Amy Pennington

A simple but luscious soup to make from ingredients you probably have on hand.

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.’

Chocolate Chip Cookies

From the book Good to the Grain by Kim Boyce

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

Chocolate Sour Cream Bundt Cake with Chocolate Glaze

From the book Bi-Rite Market’s Eat Good Food by Dabney Gough and Sam Mogannam

From Bi-Rite Market’s ‘Eat Good Food’ comes this beauty of a cake.

Christmas Lima Beans and Quinoa with Beets and Avocado

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

Cocoa-Banana Muffins

From the book Intensely Chocolate by Carole Bloom

Intense chocolate flavor defines these treats from Carole Bloom.

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.

Cultural Mongrel Cabbage Slaw

By Shoshanna Cohen, from the Contributors collection

Easy-peasy, and everyone likes it.

Essential Roasted Tomatillo-Serrano Salsa

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

A simple, fantastic Rick Bayless salsa, excellent for newcomers to Mexican cooking.

Everyday Cauliflower Curry

By Savita Iyer-Ahrestani, from the Savita Iyer-Ahrestani collection

Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar

From the Matthew Card collection

One of our favorite spring sandwiches, from Matthew Card.

Fried Eggs in Breadcrumbs

From the book The Zuni Cafe Cookbook by Judy Rodgers

From ‘The Zuni Cafe Cookbook,’ a versatile basic.

Geneva Chicken Curry

By Savita Iyer-Ahrestani, from the Savita Iyer-Ahrestani collection

Goan Fish Curry

From the book Anjum’s New Indian by Anjum Anand

This delicious curry from Anjum Anand pairs beautifully with black rice.

Grilled Chicken Nori Wraps

By Bruce Bauer, from the Bruce Bauer collection

Reminiscent of your favorite sushi roll — but made with chicken thighs.

Grilled Chicken Tikka Masala

From the Ellen Jackson collection

Marinate this chicken overnight for best flavor.

Grilled Japanese Eggplant with Honey Soy Glaze

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

From Tom Douglas, a delicious way to eat summer eggplant.

Grilled Tzimmes

From the book The Hadassah Everyday Cookbook by Leah Koenig

Hamantaschen

By Shoshanna Cohen, from the Contributors collection

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.’

Lace Cookies

From the book The Gourmet Cookie Book by Gourmet Editors

A crisp and elegant cookie, circa 1957, from ‘The Gourmet Cookie Book.’

Last Word in Nutmeg Muffins

From the book The Breakfast Book by Marion Cunningham

Irresistible muffins from Marion Cunningham.

Lentil Stew with Candied Brussels Sprouts

From the Helen Rennie collection

High heat turns the Brussels sprouts sweet and crispy, but lentils take center stage.

Lorna Sass’s Scarlet Runner Beans with Farro Risotto and Saffron

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

Marmalade of Spring Greens

From the book Mostly Mediterranean by Paula Wolfert

Paula Wolfert works magic with dark leafy greens.

Mom’s Adobo

By Keith Wagstaff, from the Keith Wagstaff collection

My Everyday Moong Dal

From the book At Home with Madhur Jaffrey by Madhur Jaffrey

My Gingersnaps

From the book Pure Dessert by Alice Medrich

Three kinds of ginger go into Alice Medrich’s chewy classics, one of our go-tos.

Nibby Buckwheat Butter Cookies

From the book Pure Dessert by Alice Medrich

Alice Medrich likes to bake with cacao nibs.

North African Couscous Soup

From the book How to Cook Everything Vegetarian by Mark Bittman

A fantastically simple and nourishing soup from Mark Bittman.

Not Quite So Sticky Pudding

By Deborah Madison, from the Deborah Madison collection

Okowa with Pork and Shiitakes

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Orecchiette with Ricotta, Fava Beans, and Mint

From the book The Kitchen Diaries by Nigel Slater

A light summer supper from Nigel Slater.

Pear and Ginger Cake

From the book Bake! by Nick Malgieri

A delicious fruity, spicy cake from Nick Malgieri’s newest book, ‘Bake!’

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.

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.

Roscón de Reyes (Kings’ Cake)

By Regina Winkle-Bryan, from the Regina Winkle-Bryan collection

Rosemary White Bean Soup

From the book The Barefoot Contessa Cookbook by Ina Garten

This meaty-tasting soup from Ina Garten sticks to your ribs.

Salmon in a Bengali Mustard Sauce

From the book At Home with Madhur Jaffrey by Madhur Jaffrey

Spicy Chicken Barley Soup with Sweet Potatoes and Spinach

From the book In the Kitchen with a Good Appetite by Melissa Clark

A nutritious and delicious meal-in-a-bowl from Melissa Clark.

Split Pea Tom Yum Soup

By Marisa McClellan, from the Marisa McClellan collection

Sticky Toffee Pudding

From the book Sweet! by Mani Niall

A moist cake full of dates and crowned with toffee sauce.

Strawberry Orange Crisp

From the Keri Fisher collection

Orange zest and a splash of Grand Marnier give a hint of citrus to this easy strawberry dessert.

Stuffed Baby Eggplants (Imam Bayeldi)

From the book Madhur Jaffrey’s World Vegetarian by Madhur Jaffrey

Swiss Chard Pancakes

From the book Around My French Table by Dorie Greenspan

Dorie Greenspan’s version of a treasured traditional French 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.

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.

The All-Banana Shake

From the book This Can’t Be Tofu! by Deborah Madison

What Deborah Madison’s recipe title doesn’t tell you is that there’s actually a secret ingredient in this shake.

The Perfect Mojito

From the book 101 Mojitos and Other Muddled Drinks by Kim Haasarud

The quintessential minty, rum cocktail for summer.

Turnip Pickles

From the book A Platter of Figs by David Tanis

We can’t get enough of these colorful, crunchy pickles from David Tanis.

Tuscan Kale and White Bean Ragout

From the book Farm to Fork by Emeril Lagasse

A satisfying meal-in-a-bowl recipe from Emeril Lagasse’s ‘Farm to Fork.’

Ultimate Chocolate Sauce

From the book Green & Black’s Organic Ultimate Chocolate Recipes by Micah Carr-Hill

Serve hot, at room temperature, or cold from the fridge.

Upside-Down Polenta Plum Cake

From the book Cook This Now by Melissa Clark

A tasty cake from Melissa Clark’s new book, ‘Cook This Now.’ Which you should do.

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.

Whole-Wheat Date Scones

From the book Supper for a Song by Tamasin Day-Lewis

From Tamasin Day-Lewis, a sweet and nutty treat.

Winter Squash Cake with Dates

By Deborah Madison, from the Deborah Madison collection

Use precooked squash in this wintry Deborah Madison cake.

Yeasted Oat Pancakes

By Deborah Madison, from the Deborah Madison collection

Zabaglione

From the book Essentials of Classic Italian Cooking by Marcella Hazan

This warm, wine-scented froth is a lovely special yet uncomplicated dessert.

Zuni Roast Chicken with Bread Salad

From the book The Zuni Cafe Cookbook by Judy Rodgers