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.

Bitter Greens, Artichokes, and Shallots with Poppy Seeds

From the book Turquoise by Greg Malouf and Lucy Malouf

Chicken and Sausage Jambalaya

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

Clam, Shrimp and Scallop Pan Roast

From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage

Serve with a spoon and plenty of good bread to sop up all the tasty sauce.

Corn Tart

From the book Simply Mexican by Lourdes Castro

A sweet counterpart to spicy flavors.

Cumin-Crusted Salmon with Citrus Butter

From the book Chanterelle by Andrew Friedman and David Waltuck

A recipe from New York’s acclaimed Chanterelle.

Fideos with Clams, Shrimp, and Mussels

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

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

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

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.

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.

Peeling and Deveining a Shrimp

From the book How To Break An Egg by Fine Cooking Magazine

Pickled Haricots Verts with Herbes de Provence

From the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino

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.

Sausages Braised in Beer with Sauerkraut

From the book New Classic Family Dinners by Mark Peel

From a new book of family-favorite recipes.

Tofu-Turkey Sloppy Joes

From the book Almost Meatless by Joy Manning and Tara Mataraza Desmond

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Vitello Tonnato

From the book Beef by John Torode

Zucchini Fritters with Dill

From the book Turquoise by Greg Malouf and Lucy Malouf

These little fritters are a popular meze dish in Turkey.