Bagna Cauda

Raw Vegetables with Warm Anchovy-Garlic Sauce

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Basic Southeast Asian Marinade

From the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino

This versatile marinade is a catalog of Southeast Asian flavors.

Bitter Greens, Artichokes, and Shallots with Poppy Seeds

From the book Turquoise by Greg Malouf and Lucy Malouf

Bittersweet Chocolate-Salted Caramel Truffles

From the book Intensely Chocolate by Carole Bloom

Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios

By Deborah Madison, from the Deborah Madison collection

Espresso Panna Cotta

By Jehnee Rains, from the Jehnee Rains collection

This dessert pairs nicely with chocolate sauce and roasted hazelnuts.

Five-Spice Angel Food Cake

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

Hazelnut-Infused Whipped Cream

By Jehnee Rains, from the Jehnee Rains collection

Mango Fool

From the Keri Fisher collection

Fresh mangoes — or peaches — are folded into yogurt and whipped cream.

Meyer Lemon Mousse

From the Helen Rennie collection

Use the season’s last Meyer lemons for this dreamy dessert from Helen Rennie.

Olive and Onion Focaccia

By Christina Eng, from the Christina Eng collection

Papa Haydn’s Chocolate Gâteau

From the book Deep Dark Chocolate by Sara Perry

Chocolatey heaven on a plate.

Tangelo-Tangerine Pudding

By Deborah Madison, from the Deborah Madison collection