Baby Artichoke and Fava Bean Salad with Pecorino

From the book The Farm to Table Cookbook by Ivy Manning

Basic Pizza Dough

From the Ellen Jackson collection

Bengali Squash with Chickpeas

From the book Anjum’s New Indian by Anjum Anand

Anjum Anand’s hearty dish is autumnal — and adaptable.

Butter Cut-Out Cookies

From the book How to Be a Domestic Goddess by Nigella Lawson

Caribbean Pigeon Peas and Rice

From the Ellen Kanner collection

Cashew “Cheese” Spread

From the book Vegan Cooking for Dummies by Alexandra Jamieson

Raw cashews are central to this addictive vegan treat.

Cauliflower with Olives

From the book Molto Gusto by Mario Batali

Mario Batali keeps it uncomplicated with this Italian spin on cauliflower.

Chickpea and Chard Soup

From the book My Favorite Ingredients by Skye Gyngell

Chickpea, Avocado, and Aged Gouda Sandwich

By Marisa Robertson-Textor, from the Marisa Robertson-Textor collection

Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios

By Deborah Madison, from the Deborah Madison collection

Cuban Black Bean Stew

From the book The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift

A streamlined version of a Caribbean classic from our Spendid Table friends.

Farfalle with Green Garlic, Peas, and Herbed Ricotta

From the Matthew Card collection

Farro Salad with Tomato, Red Onion, and Green Olives

From the Kelly Myers collection

A festival of flavors, a breeze to assemble.

Five-Spice Angel Food Cake

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

Garlicky Bean and Corn Enchiladas with Red Chile Sauce

By Adam Ried, from the Adam Ried collection

A good recipe for cleaning out the fridge.

Giant Crusty and Creamy White Beans with Greens

From the book Super Natural Cooking by Heidi Swanson

Insalata di Carciofi (Salad of Raw Artichokes)

From the book Italian Food by Elizabeth David

Kale Chips

From the book The Meat Lover’s Meatless Cookbook by Kim O'Donnel

We love this crave-worthy Kim O’Donnel recipe.

Last Word in Nutmeg Muffins

From the book The Breakfast Book by Marion Cunningham

Irresistible muffins from Marion Cunningham.

Leaving on a Trip Lasagne

By Suzanne Cope, from the Suzanne Cope collection

North African Couscous Soup

From the book How to Cook Everything Vegetarian by Mark Bittman

A fantastically simple and nourishing soup from Mark Bittman.

Papa Haydn’s Chocolate Gâteau

From the book Deep Dark Chocolate by Sara Perry

Chocolatey heaven on a plate.

Pasta e Fagioli alla Fiorentina

From the book Fagioli by Judith Barrett

Potsticker Dumplings

From the book Quick and Easy Chinese by Nancie McDermott

These take a little time but are not difficult.

Punjabi Kadhi

Chickpea-Flour Dumplings in a Yogurt-Based Gravy

From the book How to Cook Indian by Sanjeev Kapoor

Purple Slaw with Toasted Pecans

From the book The Inspired Vegan by Bryant Terry

Our recipe editor calls Bryant Terry’s new book of vegan recipes ‘truly inspiring.’ Here’s a taste.

Red Velvet Cake

From the book James Beard’s American Cookery by James Beard

James Beard’s version of this famous cake is rich with cinnamon flavor.

Roasted Chickpeas

From the book How to Cook Everything Vegetarian by Mark Bittman

We like to flavor these garbanzos from Mark Bittman with a little cumin and smoked paprika.

Roots in the City Scramble

From the Ellen Kanner collection

Saffron Risotto with Butternut Squash

From the book Barefoot Contessa Family Style by Ina Garten

An Ina Garten recipe that shines with autumn color and flavor.

Socca (Chickpea Flatbread)

From the book A Stew or a Story by M. F. K. Fisher

Soupe au Pistou (Vegetable Soup with Basil and Garlic)

From the book Simple French Food by Richard Olney

Richard Olney’s soup packs a wallop of flavor — and of vegetables.

Spaghetti Bolognese

From the book River Cottage Family Cookbook by Fizz Carr and Hugh Fearnley-Whittingstall

Here’s a how-to from the ‘River Cottage Family Cookbook.’

Sprezzatura Pasta

By Bob Passaro, from the Bob Passaro collection

A sautéed pasta dish that’s both simple and complex.

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Vegan Soupe Joumou

From the Ellen Kanner collection

Zucchini Fritters with Yogurt Sauce

From the Kelly Myers collection