Amaretto-Espresso Crème Brûlée

From the book Crème Brûlée by Lou Seibert Pappas

Bitter Greens, Artichokes, and Shallots with Poppy Seeds

From the book Turquoise by Greg Malouf and Lucy Malouf

Borlotti Beans in Tomato Sauce with Creamy Polenta

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

A winter meal-in-a-bowl, with or without Italian sausage.

Chipotle-Glazed Steak and Avocado Salad

From the book Simply Mexican by Lourdes Castro

Classic Vanilla Bean Crème Brûlée

From the book Crème Brûlée by Lou Seibert Pappas

Learn to make the definitive version of this dessert.

Corn Tart

From the book Simply Mexican by Lourdes Castro

A sweet counterpart to spicy flavors.

Lorna Sass’s Scarlet Runner Beans with Farro Risotto and Saffron

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

Panini with Goat Cheese, Arugula, Roasted Peppers, and Salame

From the book Salumi by Joyce Goldstein, John Piccetti, and François Vecchio

A fresh take on a salami sandwich from the book ‘Salumi.’

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.

Zucchini Fritters with Dill

From the book Turquoise by Greg Malouf and Lucy Malouf

These little fritters are a popular meze dish in Turkey.