Bagna Cauda

Raw Vegetables with Warm Anchovy-Garlic Sauce

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Beet and Avocado Salad with Sparkling Lime Vinaigrette

From the book Tiny Bubbles by Kate Simon

A celebration salad.

Oven-Roasted Asparagus with Pine Nuts and Shaved Parmesan Cheese

From the book As Fresh As It Gets by Christian Gaudreault and Star Spilos

Petite French Almond Cakes

From the book The Tea Deck by Sara Perry

These golden sweets look like a cookie, but are tender like a cake.

Potsticker Dumplings

From the book Quick and Easy Chinese by Nancie McDermott

These take a little time but are not difficult.

Red Wine Risotto

From the book Unplugged Kitchen by Viana La Place

This simple risotto gains deep color and flavor from red wine.

Risotto with Radicchio, Toasted Pine Nuts, and Gorgonzola Dolce

By Sophia Markoulakis, from the Sophia Markoulakis collection

Zucchini Fritters with Dill

From the book Turquoise by Greg Malouf and Lucy Malouf

These little fritters are a popular meze dish in Turkey.