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.

Braised Short Ribs Forestier

By Kurt Michael Friese, from the Kurt Michael Friese collection

Brownie Swirl

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

Caramel Sauce

From the Matthew Amster-Burton collection

Cherry Vanilla Brioche Pudding

From the book Chanterelle by Andrew Friedman and David Waltuck

Chickpea Dal with Mustard Greens and Tomato

From the Matthew Card collection

A hearty dish of greens and legumes to serve over rice.

Chive Mashed Potatoes

From the book Chanterelle by Andrew Friedman and David Waltuck

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-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.

Fettuccine with Goat-Cheese Pesto and Roasted Tomatoes

From the book Pure Simple Cooking by Diana Henry

Fresh Raspberry Blueberry Tart with a Shortbread Crust

From the book The Cape Cod Table by Lora Brody

This free-form shortbread crust is a perfect start if you are new to pastry-making.

Fried Eggs in Breadcrumbs

From the book The Zuni Cafe Cookbook by Judy Rodgers

From ‘The Zuni Cafe Cookbook,’ a versatile basic.

Garbanzo Bean Stock

From the Liz Biro collection

Ginger Beer Shandy

From the book Zero-Proof Cocktails by Liz Scott

Freeze mugs for this refreshing, alcohol-free, lemony ginger drink.

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.”

Lentil Stew with Candied Brussels Sprouts

From the Helen Rennie collection

High heat turns the Brussels sprouts sweet and crispy, but lentils take center stage.

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.

Petite French Almond Cakes

From the book The Tea Deck by Sara Perry

These golden sweets look like a cookie, but are tender like a cake.

Potsticker Dumplings

From the book Quick and Easy Chinese by Nancie McDermott

These take a little time but are not difficult.

Rhubarb Custard Pie

From the book Bubby’s Homemade Pies by Jen Bervin and Ron Silver

Irresistible rhubarb pastry from the book ‘Bubby’s Homemade Pies.’

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.

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.