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.

Carciofi alla Romana (Roman-Style Stuffed Artichokes)

By Cathy Whims, from the Slow Food Chefs collection

An intriguing way to prepare and eat fresh artichokes.

Chickpea Dal with Mustard Greens and Tomato

From the Matthew Card collection

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

Coarse-Ground Hummus with Thyme and Sesame

From the Matthew Card collection

The chickpea-cooking liquid adds valuable flavor and smooth texture to this hummus.

Cream of Lentil-Sorrel Soup

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison

Farro and Chickpea Soup

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison

Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar

From the Matthew Card collection

One of our favorite spring sandwiches, from Matthew Card.

Gnudi

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

From the cookbook ‘Gastrokid,’ these cheese-based pillows are a treat.

Lemon Poppy Seed-Sour Cream Cake

From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum

Lemon Scones

By Ronnie Fein, from the Ronnie Fein collection

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by Dede Wilson

From ‘Unforgettable Desserts’ by Dede Wilson.

Moroccan Red Lentil Soup

From the book Art of the Slow Cooker by Andrew Schloss

Muhamarra

Turkish Roasted Pepper and Walnut Spread

From the Matthew Card collection

Olive and Onion Focaccia

By Christina Eng, from the Christina Eng collection

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.

Perfect Pizza Dough

From the book The Bread Bible by Rose Levy Beranbaum

Potato Gnocchi

By Cathy Whims, from the Slow Food Chefs collection

Potato Gratin Dauphinois

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

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

Potato Latkes

By Ronnie Fein, from the Ronnie Fein collection

Cookbook author Ronnie Fein’s recipe for a classic.

Roasted Squash, Pear, and Ginger Soup

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison

A soup of the season from Deborah Madison.

Senegalese Peanut Soup

From the book Jewish Slow Cooker Recipes by Laura Frankel

From Laura Frankel’s book ‘Jewish Slow Cooker Recipes.’

Sleepy Hollow Fizz

From the book Mr. Boston Holiday Cocktails by Anthony Giglio and Jim Meehan

Pumpkin! Maple syrup! An unforgettable cocktail for the holidays.

Snickerdoodles

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

Cinnamon and sugar cookies from the Better Homes folks.

Soft Polenta With Roasted Delicata Squash Rings and Green Olive Tapenade

From the book Bob’s Red Mill Cookbook by Miriam Backes

Everyone likes this vegan dish from Cory Schreiber.

Springlike Winter Vegetables with Parsley and Thyme

By Deborah Madison, from the Deborah Madison collection

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.

Vegetable Fritters

By Kelly Myers, from the Kelly Myers collection

Whole-Wheat Apple Pancakes

From the book So Easy by Ellie Krieger

From Ellie Krieger’s new book, ‘So Easy,’ comes this seasonal breakfast recipe.

Winter Vegetable Chowder

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison