Abbacchio alla Romana (Roman-Style Pan-Roasted Lamb)

By Cathy Whims, from the Slow Food Chefs collection

Cathy Whims’ lamb braised in vinegar with fresh herbs, garlic, and anchovies.

Artichokes, Oven-Roasted Tomatoes, and Goat Cheese

From the book Panini Express by Lauren Chattman and Daniel Leader

Berry Sorbetto

By Cathy Whims, from the Slow Food Chefs collection

Cathy Whims’ basic recipe is adaptable for most any type of berry.

Bitter Greens, Artichokes, and Shallots with Poppy Seeds

From the book Turquoise by Greg Malouf and Lucy Malouf

Black Pepper and Garlic Chicken Wings

From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn

Brownie Swirl

From the book Junior’s Cheesecake Cookbook by Beth Allen and Alan Rosen

Cantaloupe Jam with Mint

From the book The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich

A smooth, seasonal treat from Linda Ziedrich.

Catalán Salt Pinch Cake

From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum

Here’s an almond-kissed cake from Rose Levy Beranbaum.

Cherry Vanilla Brioche Pudding

From the book Chanterelle by Andrew Friedman and David Waltuck

Chickpea Dal with Mustard Greens and Tomato

From the Matthew Card collection

A hearty dish of greens and legumes to serve over rice.

Clam Chowder

From the book The Cape Cod Table by Lora Brody

Country Ham and Fig Pizza

From the book Pizza on the Grill by Bob Blumer and Elizabeth Karmel

Figs, country ham, and walnuts embellish this grilled pizza.

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.

Faux Pastor

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

Focaccia alla Barese (Onion, Anchovy, and Olive Focaccia)

From the book The Modern Baker by Nick Malgieri

French Pickled Garlic

From the book The Joy of Pickling by Linda Ziedrich

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.

Fried Zucchini with Agrodolce

By Gabrielle Hamilton, from the Gabrielle Hamilton collection

Gougères (French Cheese Puffs)

From the book Saveur Cooks Authentic French by Saveur Magazine

Graham Crackers

From the book Jam It, Pickle It, Cure It by Karen Solomon

Grand Central Bakery Pumpkin Bread

From the book The Grand Central Baking Book by Piper Davis and Ellen Jackson

A favorite recipe from the new Grand Central Baking Book.

Grilled Sicilian Caponata

From the book Pizza on the Grill by Bob Blumer and Elizabeth Karmel

Homemade Butter

From the book Fat by Jennifer McLagan

Jerk Chicken with Cool Pineapple Salsa

From the book The Food You Crave by Ellie Krieger

Lemon Poppy Seed-Sour Cream Cake

From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum

Mary’s Spicy Garlic Dills

From the Liz Crain collection

Old-Fashioned Bread-and-Butters

From the book The Joy of Pickling by Linda Ziedrich

Classic sandwich pickles from Linda Ziedrich.

Oven-Roasted Tomatoes

From the book Panini Express by Lauren Chattman and Daniel Leader

Pastuccia (Polenta with Salumi and Raisins)

From the book Salumi by Joyce Goldstein, John Piccetti, and François Vecchio

Peaches in Rose Syrup

From the book Pure Simple Cooking by Diana Henry

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.

Pickled Asparagus

From the book The Joy of Pickling by Linda Ziedrich

Potato Gratin Dauphinois

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

From Paula Wolfert’s new book, ‘Mediterranean Clay Pot Cooking.’

Red Rooibos Rioja

From the book Zero-Proof Cocktails by Liz Scott

Saturday’s Limeade

From the book Lemonade by Fred Thompson

An uncomplicated version of perhaps the most refreshing beverage around.

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.

Spaghetti and Meatballs

From the book Beef by John Torode

Combine fresh and canned tomatoes in this classic recipe.

Thai Curry Gaeng Koa

From the book The Elements of Life by Su-Mei Yu

An ancient curry from award-winning author Su-Mei Yu.

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine

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.

Zephyr Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano

From the Deborah Madison collection