Asian Slaw

From the book The Tassajara Recipe Book by Edward Espe Brown

With garlic, ginger, chile, and cilantro, this chopped salad has a nice bite.

Aunt Vie’s Cornbread

From the Ivy Manning collection

Bacon-Braised Turnip Greens

From the Ivy Manning collection

Cornbread with braised greens and hot sauce says “supper” on a cold night.

Barm

The second step in making sourdough bread.

From the book The Bread Baker’s Apprentice by Peter Reinhart

Basic Pizza Dough

From the Ellen Jackson collection

Basic Sourdough Bread

From the book The Bread Baker’s Apprentice by Peter Reinhart

Bibimbap

By Kelly Myers, from the Kelly Myers collection

Blackberry-Sangiovese Coulis

From the Kelly Myers collection

Brandied Late Summer Fruit

From the Kelly Myers collection

Buckwheat Pancakes

From the book A Homemade Life by Molly Wizenberg

Caramel Sauce

From the Matthew Amster-Burton collection

Caramelized Cauliflower

From the Jim Dixon collection

Charoset

From the Zena Chew collection

Chawan Mushi (Japanese Savory Custard)

By Kelly Myers, from the Kelly Myers collection

Chicken Betty’s Fried Chicken and Gravy

From the Merrill Stubbs collection

Chocolate Syrup

From the Matthew Amster-Burton collection

An easy classic. Perfect for pouring over ice cream.

Chocolate Truffles

From the Melissa Lion collection

Chremslach (Matzo Fritters)

By Ronnie Fein, from the Ronnie Fein collection

Drenched in honey, these fritters are a sweet side for the Passover table.

Clafoutis

From the book Anthony Bourdain’s Les Halles Cookbook by Anthony Bourdain

Classic Hollandaise

From the book The Good Egg by Marie Simmons

Classic Potato Hash

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Cornmeal-Almond Biscotti

From the book Classic Home Desserts by Richard Sax

Crispy Potatoes With Romesco

From the book The Paley’s Place Cookbook by Kimberly Paley, Vitaly Paley, and Robert Reynolds

Eggs Benedict

From the book The Good Egg by Marie Simmons

Flintstones-Style BBQ Beef Ribs with Hot, Sweet, and Sour Bone Sauce

From the book How to Cook Meat by Christopher Schlesinger and John Willoughby

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.

Gingersnaps

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

Fresh ginger, instead of powdered, gives these cookies snap.

Grapefruit Simple Syrup

By Kelly Myers, from the Kelly Myers collection

Ice Cream Sodas

From the book Barefoot Contessa Parties! by Ina Garten

Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce

From the Ivy Manning collection

Don’t toss those greens; cook and dress with Asian flavors instead.

Leek and Delicata Squash Soup with Caramelized Apple Croutons

From the The Jew and the Carrot collection by Leah Koenig

Macerated Citrus

By Kelly Myers, from the Kelly Myers collection

Maple-Glazed Baby Turnips and Carrot Coins

From the Ivy Manning collection

Mary’s Spicy Garlic Dills

From the Liz Crain collection

Matzo Roca

From the Zena Chew collection

This sweet variation on matzo makes for an easy Seder dessert that both kids and adults will love.

Multigrain No-Knead Bread

From the Ellen Jackson collection

Nibby Buckwheat Butter Cookies

From the book Pure Dessert by Alice Medrich

Alice Medrich likes to bake with cacao nibs.

Olive-Oil Cake with Honey-Roasted Rhubarb

By Jim Dixon, from the Jim Dixon collection

Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.

Pad Thai for Adventurous Kids and Patient Adults

From the Matthew Amster-Burton collection

Pad Thai for Kids, Beginners, or the Impatient

From the Matthew Amster-Burton collection

Pad Thai Sauce

From the Matthew Amster-Burton collection

Panforte Nero

From the book Pure Dessert by Alice Medrich

Papa Haydn’s Chocolate Gâteau

From the book Deep Dark Chocolate by Sara Perry

Chocolatey heaven on a plate.

Pear Mostarda

From the Matthew Card collection

Usually paired with roasted meats and poultry, mostarda is also a fine match for rich cheeses and cured sausages.

Pecan Butterballs

From the book Christmas Cookies by Lisa Zwirn

Peperonata

From the Kelly Myers collection

A versatile dish of peppers and onions cooked until sweet, then finished with a splash of vinegar.

Perfect Pinto Beans

By Kelly Myers, from the Kelly Myers collection

Raspberry Cordial

From the Leda Meredith collection

Raspberry Lime Spritzer

From the Marissa Lippert collection

Rhubarb Crumble

From the Matthew Amster-Burton collection

Root Vegetable, White Bean, and Breadcrumb Gratin

By Kelly Myers, from the Kelly Myers collection

Serve as a main or side dish.

Ruby Grapefruit, Avocado, and Spring Onion Salad

From the book Chez Panisse Fruit by Alice Waters

Saltimbocca

By Kelly Myers, from the Kelly Myers collection

A good recipe to master for a quick weeknight meal; use poultry, pork, or the traditional veal.

Seed Culture

The first step in making sourdough bread

From the book The Bread Baker’s Apprentice by Peter Reinhart

Sour Pickles

From the book Wild Fermentation by Sandor Ellix Katz

Spanish Sweet Potato with Chorizo, Peppers, and Fried Egg

From the book Pure Simple Cooking by Diana Henry

Perfect, comforting midweek food.

Supper Onion Pie

From the Matthew Amster-Burton collection

Vegan Lemon Layer Cake

From the Zena Chew collection

White Bean, Dried Bread, and Escarole Soup

From the Kelly Myers collection

Winter Squash, Rapini, and Barley Soup

From the Kelly Myers collection