Asian Pork Kebabs with Apricot Mayonnaise

From the book Robin to the Rescue by Robin Miller

A simple, stove-top recipe.

Beef Goulash

From the book New Classic Family Dinners by Mark Peel

Black Sticky Rice Pudding with Mangoes or Peaches

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

Broken Jellied Wine with Summer Fruit

From the book Seasonal Fruit Desserts by Deborah Madison

Brownie Swirl

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

Cantaloupe with Red Wine Syrup

From the book Dessert Express by Lauren Chattman

Turn a simple melon into an enchanting dessert.

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

Chicken Breasts with Cranberry-Spiked Stuffing

From the book Robin to the Rescue by Robin Miller

Chicken with Chinese Sausage, Shiitake Mushrooms, and Rice

From the Christina Eng collection

Chocolate Midnight Fondue

From the book Great Party Fondues by Peggy Fallon

Peggy Fallon’s “little black dress” of chocolate fondues.

Chocolate Pudding Cake

From the book Art of the Slow Cooker by Andrew Schloss

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.

Classic Vanilla Bean Crème Brûlée

From the book Crème Brûlée by Lou Seibert Pappas

Learn to make the definitive version of this dessert.

Cumin-Crusted Salmon with Citrus Butter

From the book Chanterelle by Andrew Friedman and David Waltuck

A recipe from New York’s acclaimed Chanterelle.

Cutting a Mango

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

Not a recipe so much as a technique that makes cutting mangoes a breeze.

Deep-Dish Sour Cream–Apple Pie with Lemon-Cardamom Streusel

From the book Unforgettable Desserts by Dede Wilson

Doro We’t

From the book New American Table by Marcus Samuelsson

Farro and Chickpea Soup

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

Faux Pastor

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

Fideos with Clams, Shrimp, and Mussels

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

Flourless Chocolate Cake

From the book Hip Kosher by Ronnie Fein

Ronnie Fein’s recipe for the person who believes there can never be too much chocolate.

Garlic Dill Pickles

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

Gnudi

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

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

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

Key Lime Little Fellas

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

Cheesecake cupcakes.

Lemon Poppy Seed-Sour Cream Cake

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

Lora Brody’s Multi-Seed Crackerbread

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

Ma-Ma’s Deviled Eggs

From the book Deviled Eggs by Debbie Moose

Debbie Moose wrote the book on deviled eggs. Here’s her grandmother’s recipe.

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by Dede Wilson

From ‘Unforgettable Desserts’ by Dede Wilson.

Moroccan Red Lentil Soup

From the book Art of the Slow Cooker by Andrew Schloss

Mutha Sauce

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

My Family’s White Beans and Sausage

Feijão Branco e Chouriço da Minha Família

From the book The New Portuguese Table by David Leite

Nutty Topping

From the book So Easy by Ellie Krieger

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

Peppercorn, Potato, and Parmesan No-Knead Bread

From the book The Art of Eating In by Cathy Erway

Potato Gratin Dauphinois

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

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

Potato, Dill, and Onion Crackers

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

Pumpkin Rice Pudding

From the book So Easy by Ellie Krieger

Root Vegetable, White Bean, and Breadcrumb Gratin

By Kelly Myers, from the Kelly Myers collection

Serve as a main or side dish.

Sausages Braised in Beer with Sauerkraut

From the book New Classic Family Dinners by Mark Peel

From a new book of family-favorite recipes.

Senegalese Peanut Soup

From the book Jewish Slow Cooker Recipes by Laura Frankel

From Laura Frankel’s book ‘Jewish Slow Cooker Recipes.’

Spaghetti and Meatballs

From the book Beef by John Torode

Combine fresh and canned tomatoes in this classic recipe.

Swedish Meatballs with Cranberry Sauce

From the book Roast Figs, Sugar Snow by Diana Henry

Sweet Lemon and Black Olive Wafers

From the book The New Portuguese Table by David Leite

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.

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.

Vegetable Fritters

By Kelly Myers, from the Kelly Myers collection

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine

Warm Cinnamon Crisps with Hot Chocolate

From the book Dessert Express by Lauren Chattman

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.

Winter Vegetable Chowder

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