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.

Bread Pudding with Lemon and Raisins

From the Kelly Myers collection

A classic moist cake-like dessert.

Butternut Squash Flan

From the book Cooking with the Seasons at Rancho La Puerta by Jesús González, Deborah Schneider, and Deborah Szekely

From Rancho La Puerta, a dessert that’s lighter than it looks.

Cha Yen (Thai Iced Tea)

From the book Iced Tea by Fred Thompson

Cherry Vanilla Brioche Pudding

From the book Chanterelle by Andrew Friedman and David Waltuck

Cream Biscuits

From the Merrill Stubbs collection

A classic recipe, contributed by Food 52’s Merrill Stubbs.

Dutch Baby Pancakes with Lemon and Sugar

From the book A Homemade Life by Molly Wizenberg

French Macaroons

From the book Indulge by Claire Clark

Fresh Raspberry Blueberry Tart with a Shortbread Crust

From the book The Cape Cod Table by Lora Brody

This free-form shortbread crust is a perfect start if you are new to pastry-making.

Garlic Lemon Aïoli

From the Kelly Myers collection

Gougères (French Cheese Puffs)

From the book Saveur Cooks Authentic French by Saveur Magazine

Guacamole for One

From the book What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin

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.”

Olive and Onion Focaccia

By Christina Eng, from the Christina Eng collection

Petite French Almond Cakes

From the book The Tea Deck by Sara Perry

These golden sweets look like a cookie, but are tender like a cake.

Raspberry, Ginger, and Honey Shortcakes

From the book Bite-Size Desserts by Carole Bloom

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.

Sonja’s German Apple Cake

From the Harriet Fasenfest collection

Essentially a free-form apple pie, baked in a standard casserole dish.

Zabaglione

From the book Essentials of Classic Italian Cooking by Marcella Hazan

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