Apricot Jam

From the Cindy Burke collection

Bacon Fried Rice

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

Bengali Squash with Chickpeas

From the book Anjum’s New Indian by Anjum Anand

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

Bread and Butter Pickles

From the book Quick Pickles by Dan George, Christopher Schlesinger, and John Willoughby

Chia Seed Pudding

By Jennifer Ward, from the Jennifer Ward collection

Cracked Pepper, Dried Cherry, and Chocolate Chunk Biscotti

From the book Gifts Cooks Love by Diane Morgan

From the book ‘Gifts Cooks Love,’ a Diane Morgan recipe to delight your taste buds.

Cream Biscuits

From the Merrill Stubbs collection

A classic recipe, contributed by Food 52’s Merrill Stubbs.

Hamantaschen

By Shoshanna Cohen, from the Contributors collection

Honey-Almond Cantuccini

From the book Ancient Grains for Modern Meals by Maria Speck

Maria Speck’s small biscotti feature both almonds and almond meal.

Kale Chips

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

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

Kristen Hortenbach’s Famous Blood Orange Yogurt Cake

From the book One Big Table by Molly O'Neill

Molly O’Neill features this tasty cake from the Picky Cook in her ‘One Big Table.’

Kuban Borscht

By Jenny Holm, from the Jenny Holm collection

Marinated Red Bell Peppers

From the book Well-Preserved by Eugenia Bone

Marinated Summer Vegetables

By Kelly Myers, from the Kelly Myers collection

Mary’s Spicy Garlic Dills

From the Liz Crain collection

Meyer Lemon Tart

By Susan Troccolo, from the Susan Troccolo collection

My Mother-in-Law’s Flan

By Roxanna Font, from the Roxanna Font collection

Old-Fashioned Bread-and-Butters

From the book The Joy of Pickling by Linda Ziedrich

Classic sandwich pickles from Linda Ziedrich.

Passover Almond Macaroons

From the book Quiches, Kugels, and Couscous by Joan Nathan

A variation of macaroons from Joan Nathan’s book on Jewish cooking in France.

Pickled Cauliflower

From the book Well-Preserved by Eugenia Bone

Speculaas (Saint Nicholas Cookies)

From the book The Gourmet Cookie Book by Gourmet Editors

A gift for the gods from ‘The Gourmet Cookie Book,’ circa 1971.

Steeping Fruit

From the book Urban Pantry by Amy Pennington

Amy Pennington infuses dried fruit with Earl Grey tea and brandy.

Sweet and Fragrant Pineapple Chutney

From the book Classic Indian Vegetarian and Grain Cooking by Julie Sahni

A sweet and spicy chutney from Julie Sahni.

Very Spicy, Delicious Chickpeas

From the book Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey

A wonderfully tart and hot chickpea recipe from Madhur Jaffrey.

Winter Squash Cake with Dates

By Deborah Madison, from the Deborah Madison collection

Use precooked squash in this wintry Deborah Madison cake.