Açili Esme (Spicy Turkish-Style Yogurt)

From the book A Mediterranean Feast by Clifford A. Wright

Bacon-Braised Turnip Greens

From the Ivy Manning collection

Cornbread with braised greens and hot sauce says “supper” on a cold night.

Baked Leeks with Cream and Tarragon

From the book Fresh from the Farmers’ Market by Janet Fletcher

Baked Shrimp and Potatoes

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

Beef Braised in Red Wine

From the Kelly Myers collection

A roast to cook today and eat the day after tomorrow; add the leftovers to pasta, soup, or a sandwich.

Braised Cabbage and Onion with Poached Egg

From the Jim Dixon collection

Jim Dixon transforms ordinary ingredients into something sublime.

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.

Carrot Hummus

From the book The Northwest Vegetarian Cookbook by Debra Daniels-Zeller

Debra Daniels-Zeller has a clever and tasty way to work more vegetables into your diet.

Cashew “Cheese” Spread

From the book Vegan Cooking for Dummies by Alexandra Jamieson

Raw cashews are central to this addictive vegan treat.

Classic Potato Hash

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

Corn Tart

From the book Simply Mexican by Lourdes Castro

A sweet counterpart to spicy flavors.

Cucumber and Red Quinoa Soup

By Deborah Madison, from the Deborah Madison collection

Curried Chicken Salad

From the Keri Fisher collection

Danish Christmas Rice Pudding With Berry Compote

From the book Roast Figs, Sugar Snow by Diana Henry

An almond-studded pudding is the traditional finale to a Christmas Eve dinner.

Easy Romesco

From the Keri Fisher collection

Eggnog

By Giovanna Zivny, from the Giovanna Zivny collection

Escalivada (Grilled Mixed Vegetable Salad)

From the book Seasonal Spanish Food by José Pizarro

Turn grilled vegetables into a delicious summer salad.

Frog in a Bog Muffins

From the Keri Fisher collection

Greek-Inspired Lamb, Chard, and Feta Tourte

From the book Puff by Martha Holmberg

This meat pie isn’t quick, but it’s easy and deliciously worth the time.

Greens with Baked Goat Cheese Rounds

From the Meera S.T. Vargo collection

A terrific make-ahead salad for a dinner party.

Hummus (Chickpea Purée)

From the book A New Way to Cook by Sally Schneider

A revisionist version of the classic by Sally Schneider.

Kohlrabi Salad with Pea Shoots

From the book The Farm to Table Cookbook by Ivy Manning

Crisp and fresh, this seasonal Ivy Manning recipe will put kohlrabi on your A-list.

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.

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.

Lora Brody’s Multi-Seed Crackerbread

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

Macaroni and Cauliflower Cheese Bake

From the book Jamie’s Food Revolution by Jamie Oliver

Comfort food with veg, from Jamie Oliver.

Mango Fool

From the Keri Fisher collection

Fresh mangoes — or peaches — are folded into yogurt and whipped cream.

Marmalade of Spring Greens

From the book Mostly Mediterranean by Paula Wolfert

Paula Wolfert works magic with dark leafy greens.

Middle Eastern Chard and Lentil Soup

From the book Mediterranean Grains and Greens by Paula Wolfert

An lemony, earthy soup chockfull of greens.

Parsley Root Soup with Apples and Walnuts

From the book New American Table by Marcus Samuelsson

This Marcus Samuelsson recipe pushes the culinary envelope with such ingredients as parsley root and barberries.

Parsnip Soup with Curry Spices

From the book The Greens Cookbook by Deborah Madison

In this recipe from “The Greens Cookbook,” warm curry spices balance the apple-sweet flavor of parsnip.

Peach and Berry Cobbler with Corn Flour

From the Deborah Madison collection

Deborah Madison’s take on summer’s favorite dessert.

Peach Rum Caramel Ice Cream

From the Keri Fisher collection

Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad

From the book Mother’s Best by Danielle Centoni and Lisa Schroeder

Skip the poaching stage for a quick version of this winter salad.

Potato, Dill, and Onion Crackers

From the book The King Arthur Flour Baker’s Companion by King Arthur Flour

Quinoa with Dried Apricots and Pistachios

From the Deborah Madison collection

Ratami’s Lamb Satay

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

Saltimbocca

By Kelly Myers, from the Kelly Myers collection

A good recipe to master for a quick weeknight meal; use poultry, pork, or the traditional veal.

Sleepy Hollow Fizz

From the book Mr. Boston Holiday Cocktails by Anthony Giglio and Jim Meehan

Pumpkin! Maple syrup! An unforgettable cocktail for the holidays.

Speculaas (Saint Nicholas Cookies)

From the book The Gourmet Cookie Book by Gourmet Editors

A gift for the gods from ‘The Gourmet Cookie Book,’ circa 1971.

Spinach Pie

From the book Hip Kosher by Ronnie Fein

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.

Swedish Meatballs with Cranberry Sauce

From the book Roast Figs, Sugar Snow by Diana Henry

Tangelo-Tangerine Pudding

By Deborah Madison, from the Deborah Madison collection

The Basic Burger

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman

Mark Bittman’s go-to hamburger is just the thing for Memorial Day weekend.

Toasted Pecan Gelato

From the book Recipe of the Week: Ice Cream by Sally Sampson

From the book Recipe of the Week: Ice Cream, by Sally Sampson.

Tomato Galette

From the Jamie Passaro collection

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.

Very Basic Skillet Asparagus with Herbs

From the Deborah Madison collection

Whipped Ricotta for Strawberries

From the Ellen Kanner collection

Whole-Wheat Apple Pancakes

From the book So Easy by Ellie Krieger

From Ellie Krieger’s new book, ‘So Easy,’ comes this seasonal breakfast recipe.

Wine-Poached Pears

From the book Mother’s Best by Danielle Centoni and Lisa Schroeder

Yankee Pot Roast

From the book The Good Home Cookbook by Richard J. Perry

There’s nothing like pot roast on a cold, rainy day.

Zucchini Purée with Ricotta Cream and Tomato Tartare

From the Kelly Myers collection