African Peanut Stew

From the book Almost Meatless by Joy Manning and Tara Mataraza Desmond

A traditional West African recipe, full of good nutrients and flavor.

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.

Cherry Vanilla Brioche Pudding

From the book Chanterelle by Andrew Friedman and David Waltuck

Fettuccine with Goat-Cheese Pesto and Roasted Tomatoes

From the book Pure Simple Cooking by Diana Henry

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.

Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses

From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn

From “Cindy Pawlcyn’s Appetizers.”

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.

Pumpkin Rice Pudding

From the book So Easy by Ellie Krieger

Rhubarb Crumble

From the Matthew Amster-Burton collection

The Oyster Roast

From the book Grillin’ with Gas by Fred Thompson

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Walnut Biscotti

From the book Chez Panisse Cooking by Paul Bertolli and Alice Waters

Our recipe editor has long loved these crunchy, nutty, Italian-style biscuits.

Zucchini Fritters with Dill

From the book Turquoise by Greg Malouf and Lucy Malouf

These little fritters are a popular meze dish in Turkey.