Bibimbap

By Kelly Myers, from the Kelly Myers collection

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.

Cashew “Cheese” Spread

From the book Vegan Cooking for Dummies by Alexandra Jamieson

Raw cashews are central to this addictive vegan treat.

Farro Salad with Tomato, Red Onion, and Green Olives

From the Kelly Myers collection

A festival of flavors, a breeze to assemble.

Fava Bean Dip

By Trista Cornelius, from the Trista Cornelius collection

Mary’s Spicy Garlic Dills

From the Liz Crain collection

Moroccan Red Lentil Soup

From the book Art of the Slow Cooker by Andrew Schloss

Olive and Onion Focaccia

By Christina Eng, from the Christina Eng 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.

Peanut Butter Popcorn

By Ellen Jackson, from the Ellen Jackson collection

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.

Saturday’s Limeade

From the book Lemonade by Fred Thompson

An uncomplicated version of perhaps the most refreshing beverage around.

Sullivan Street Bakery Artisanal Loaf with Variations

From the Meera S.T. Vargo collection

Try one of our variations on the famous No-Knead Bread.

Vegan Lemon Layer Cake

From the Zena Chew collection

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine