Bacon-Jalapeño Pizza

From the Matthew Amster-Burton collection

A wicked and addictive combo: cornmeal crust topped with pickled jalapeños and smoked bacon.

Bittersweet Chocolate-Salted Caramel Truffles

From the book Intensely Chocolate by Carole Bloom

Black Pepper and Garlic Chicken Wings

From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn

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.

Cumin-Scented Quinoa with Red Beets

From the book Ancient Grains for Modern Meals by Maria Speck

A stunning combination from a new book about cooking ancient grains.

Easy Four-Grain Pot Boule

From the book Kneadlessly Simple by Nancy Baggett

Espresso Panna Cotta

By Jehnee Rains, from the Jehnee Rains collection

This dessert pairs nicely with chocolate sauce and roasted hazelnuts.

Everyday Yogurt Cake

From the book Cake Keeper Cakes by Lauren Chattman

A breeze to make, this cake pairs beautifully with sliced fruit.

Farro Salad with Tomato, Red Onion, and Green Olives

From the Kelly Myers collection

A festival of flavors, a breeze to assemble.

French Pickled Garlic

From the book The Joy of Pickling by Linda Ziedrich

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

Homemade Veggie Bouillon

By Katherine Deumling, from the Katherine Deumling collection

Mix this freezer-friendly blend with water for a fresh-tasting broth.

Hot Bacon and Blue Cheese Spinach Dip

By Lynne Curry, from the Lynne Sampson Curry collection

Hot Dungeness Crab Dip

By Lynne Curry, from the Lynne Sampson Curry collection

Rich with crab and cheese, this hearty dip will satisfy even the most ravenous couch potatoes.

Key Lime Little Fellas

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

Cheesecake cupcakes.

Lora Brody’s Multi-Seed Crackerbread

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

Mahnomin Porridge

From the book Damn Good Food by Ann Bauer and Mitch Omer

From Mitch Omer’s Hell’s Kitchen: a heavenly breakfast featuring wild rice.

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

Norma Harrington’s Pie Crust

By Joan Menefee, from the Joan Menefee collection

Okowa with Pork and Shiitakes

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

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.

Panforte Nero

From the book Pure Dessert by Alice Medrich

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.

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.’

Potato, Dill, and Onion Crackers

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

Radish Sandwiches

From the book Local Flavors by Deborah Madison

Red Lentil and Winter Squash Dal

By Katherine Deumling, from the Katherine Deumling collection

Pair this with steamed greens for a warming winter dinner.

Red Wine-Braised Lamb Ragout with Creamy Polenta and Salsa Verde

From the Dustin Clark collection by Kim Carlson

Dustin Clark created this recipe for the Indie Wine Festival in Portland, Oregon.

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.

Root Vegetable, White Bean, and Breadcrumb Gratin

By Kelly Myers, from the Kelly Myers collection

Serve as a main or side dish.

Short Rib Sugo and Farro

By Jim Dixon, from the Jim Dixon collection

Jim Dixon pairs farro and beef — the perfect recipe for a lazy Sunday.

Slow-Cooker Porridge

From the Bonnie Powell collection

Sweet Lemon and Black Olive Wafers

From the book The New Portuguese Table by David Leite

Thai Chicken Salad

From the Keri Fisher collection

Toss roasted chicken and vegetables with a tangy lime dressing.

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.

Tunisian Lamb Tagine with Toasted Almonds and Couscous

From the book Art of the Slow Cooker by Andrew Schloss

Velvet Chicken with Asparagus

From the book Stir-Frying to the Sky’s Edge by Grace Young

A refined spring stir-fry from Grace Young’s new book.

Very Spicy, Delicious Chickpeas

From the book Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey

A wonderfully tart and hot chickpea recipe from Madhur Jaffrey.