Aztec Guacamole

From the book Cooking with the Seasons at Rancho La Puerta by Jesús González, Deborah Schneider, and Deborah Szekely

Baked Shrimp and Potatoes

From the book Cooking Up A Storm by Marcelle Bienvenu and Judy Walker

Beef Goulash

From the book New Classic Family Dinners by Mark Peel

Brownie Swirl

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

Butternut Squash Flan

From the book Cooking with the Seasons at Rancho La Puerta by Jesús González, Deborah Schneider, and Deborah Szekely

From Rancho La Puerta, a dessert that’s lighter than it looks.

Caramel Apples

From the Roz Cummins collection

A rich and fun-to-make seasonal treat.

Cherry Vanilla Brioche Pudding

From the book Chanterelle by Andrew Friedman and David Waltuck

Chicken and Sausage Jambalaya

From the book Cooking Up A Storm by Marcelle Bienvenu and Judy Walker

Clam Chowder

From the book The Cape Cod Table by Lora Brody

Crawfish Patrick

From the book Cooking Up A Storm by Marcelle Bienvenu and Judy Walker

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.

Deep-Dish Sour Cream–Apple Pie with Lemon-Cardamom Streusel

From the book Unforgettable Desserts by Dede Wilson

Four-Hour Baguettes

From the book Panini Express by Lauren Chattman and Daniel Leader

Italian Parsley Pesto

From the Catherine Bennett Dunster collection

Parsley precedes basil in the seasonal-herb lineup. Try pesto tossed with pasta or spread on crostini.

Key Lime Little Fellas

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

Cheesecake cupcakes.

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by Dede Wilson

From ‘Unforgettable Desserts’ by Dede Wilson.

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.

Peeling and Deveining a Shrimp

From the book How To Break An Egg by Fine Cooking Magazine

Pumpkin Rice Pudding

From the book So Easy by Ellie Krieger

Snickerdoodles

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

Cinnamon and sugar cookies from the Better Homes folks.

Spaghetti and Meatballs

From the book Beef by John Torode

Combine fresh and canned tomatoes in this classic recipe.

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine

Vitello Tonnato

From the book Beef by John Torode

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.

Yellow Cake

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