Baked Leeks with Cream and Tarragon

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

Cornish Pasties

From the book Too Many Cooks by Emily Franklin

Cornmeal-Almond Biscotti

From the book Classic Home Desserts by Richard Sax

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.

Espresso Panna Cotta

By Jehnee Rains, from the Jehnee Rains collection

This dessert pairs nicely with chocolate sauce and roasted hazelnuts.

Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar

From the Matthew Card collection

One of our favorite spring sandwiches, from Matthew Card.

Gnudi

From the book The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans

From the cookbook ‘Gastrokid,’ these cheese-based pillows are a treat.

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.

Homemade Ricotta Gnocchi

With Orange, Sage, and Brown Butter Sauce and a Watercress and Blood Orange Salad

From the book Cooking for Two by Jessica Strand

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.”

Mahnomin Porridge

From the book Damn Good Food by Ann Bauer and Mitch Omer

From Mitch Omer’s Hell’s Kitchen: a heavenly breakfast featuring wild rice.

Meyer Lemon Mousse

From the Helen Rennie collection

Use the season’s last Meyer lemons for this dreamy dessert from Helen Rennie.

Pan de Muerto

All Saints and All Souls Day Bread

From the book The Art of Mexican Cooking by Diana Kennedy

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.

Pecan Butterballs

From the book Christmas Cookies by Lisa Zwirn

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.

Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables

From the book Mastering the Grill by David Joachim and Andrew Schloss

A fresh take on grilled vegetables.

Sprezzatura Pasta

By Bob Passaro, from the Bob Passaro collection

A sautéed pasta dish that’s both simple and complex.

Swedish Almond Jam Strips

From the book A Baker’s Odyssey by Greg Patent

Greg Patent’s cookies are an irresistible combination of butter, almonds, and raspberry jam.

Sweet Potato, Corn, and Kale Chowder

From the book Clean Food by Terry Walters

Tangelo-Tangerine Pudding

By Deborah Madison, from the Deborah Madison collection

Winter Vegetable Chowder

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison

Zabaglione

From the book Essentials of Classic Italian Cooking by Marcella Hazan

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