Absolutely Perfect Steaks

From the book Grillin’ with Gas by Fred Thompson

A how-to recipe for perfectly grilled steak, just in time for Father’s Day.

Amaretto-Espresso Crème Brûlée

From the book Crème Brûlée by Lou Seibert Pappas

Bay Scallop Ceviche

From the book Tequila by Joanne Weir

Scallops in tequila and lime juice — what’s not to like?

Beef Goulash

From the book New Classic Family Dinners by Mark Peel

Beet and Avocado Salad with Sparkling Lime Vinaigrette

From the book Tiny Bubbles by Kate Simon

A celebration salad.

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

Blueberry Twist

From the book Cool Waters by Brian Preston-Campbell

Blueberry, lemon, and ground ginger will leave your friends guessing flavors.

Borlotti Beans in Tomato Sauce with Creamy Polenta

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

A winter meal-in-a-bowl, with or without Italian sausage.

Braised Beef Short Ribs Tacos

From the book Tacos by Mark Miller

Bread Pudding with Lemon and Raisins

From the Kelly Myers collection

A classic moist cake-like dessert.

Brownie Swirl

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

Clam Chowder

From the book The Cape Cod Table by Lora Brody

Cumin-Crusted Salmon with Citrus Butter

From the book Chanterelle by Andrew Friedman and David Waltuck

A recipe from New York’s acclaimed Chanterelle.

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

From the book Unforgettable Desserts by Dede Wilson

Faux Pastor

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

Fizzy Melon Soup

From the book Tiny Bubbles by Kate Simon

Garlic Dill Pickles

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

Grilled Garlic Shrimp

With Mâche, Avocado, and Red Onion Salad

From the book Cooking for Two by Jessica Strand

This recipe for two from Jessica Strand can easily be doubled.

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

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

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

Moroccan Mint Granita

From the book The Tea Deck by Sara Perry

Papaya Passion

From the book Zero-Proof Cocktails by Liz Scott

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.

Pastuccia (Polenta with Salumi and Raisins)

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

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

Potato Gratin Dauphinois

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

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

Potsticker Dumplings

From the book Quick and Easy Chinese by Nancie McDermott

These take a little time but are not difficult.

Raspberry Mojitos

From the Keri Fisher collection

Saturday’s Limeade

From the book Lemonade by Fred Thompson

An uncomplicated version of perhaps the most refreshing beverage around.

Spaghetti and Meatballs

From the book Beef by John Torode

Combine fresh and canned tomatoes in this classic recipe.

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.

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine

Yellow Cake

From the book Anyone Can Bake by Better Homes and Gardens Magazine