Baked Leeks with Cream and Tarragon

From the book Fresh from the Farmers’ Market by Janet Fletcher

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

Blueberry Cake

From the Zanne Miller collection

Here’s a cake that’s good for breakfast or teatime, as well as dessert.

Blueberry-Brown Sugar Plain Cake

From the book Baking by Dorie Greenspan

Boeuf à la Bourguignonne

From the book Tender at the Bone by Ruth Reichl

Ruth Reichl’s beefy recipe requires extra effort — but absolutely is worth it.

Bread Pudding with Lemon and Raisins

From the Kelly Myers collection

A classic moist cake-like dessert.

Cabbage with Bacon and Crème Fraîche

From the Jim Dixon collection

Chicken and Sausage Jambalaya

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

Chicken Liver Bruschetta with Capers and Sage

By Kelly Myers, from the Kelly Myers collection

Although bruschetta often is served as an appetizer, paired with salad, this could be dinner.

Chicken with Herbed Polenta

From the Kelly Myers collection

Chocolate Soufflé

From the book Family Meals by Maria Helm Sinskey

Coq au Vin de Beaujolais

By Shelly Peppel, from the Shelly Peppel collection

Cumin-Crusted Salmon with Citrus Butter

From the book Chanterelle by Andrew Friedman and David Waltuck

A recipe from New York’s acclaimed Chanterelle.

Duck Confit

From the book Jewish Slow Cooker Recipes by Laura Frankel

Five-Spice Chicken Satay

From the Meera S.T. Vargo collection

This recipe has more flavor than you typically get when ordering this popular appetizer in a restaurant.

Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar

From the Matthew Card collection

One of our favorite spring sandwiches, from Matthew Card.

Key Lime Little Fellas

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

Cheesecake cupcakes.

Lemon, Rice, and Polenta Cake

From the book Breakfast, Lunch, Tea by Rose Carrarini

Miso Mashed Potatoes

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Pot-au-Feu

From the book Anthony Bourdain’s Les Halles Cookbook by Anthony Bourdain

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.

Sausages Braised in Beer with Sauerkraut

From the book New Classic Family Dinners by Mark Peel

From a new book of family-favorite recipes.

Short Rib Sugo and Farro

By Jim Dixon, from the Jim Dixon collection

Jim Dixon pairs farro and beef — the perfect recipe for a lazy Sunday.

Summer Fig Salad

From the The Jew and the Carrot collection by Leah Koenig

Sweet, Sweet Bacon

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Tomato Soup

From the Meera S.T. Vargo collection

The contribution of wine is subtle, but the resulting soup has real depth of flavor.

Vegan Lemon Layer Cake

From the Zena Chew collection

Vegetable Fritters

By Kelly Myers, from the Kelly Myers collection

Warm Cinnamon Crisps with Hot Chocolate

From the book Dessert Express by Lauren Chattman

Zanne’s World-Famous Rice Salad

From the Zanne Miller collection

A meatless salad to serve as a simple main dish, or alongside a filet of salmon.