African Peanut Stew

From the book Almost Meatless by Joy Manning and Tara Mataraza Desmond

A traditional West African recipe, full of good nutrients and flavor.

Bagna Cauda

Raw Vegetables with Warm Anchovy-Garlic Sauce

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Basic Southeast Asian Marinade

From the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino

This versatile marinade is a catalog of Southeast Asian flavors.

Beet and Avocado Salad with Sparkling Lime Vinaigrette

From the book Tiny Bubbles by Kate Simon

A celebration salad.

Bitter Greens, Artichokes, and Shallots with Poppy Seeds

From the book Turquoise by Greg Malouf and Lucy Malouf

Black Sticky Rice Pudding with Mangoes or Peaches

From the book The Elements of Life by Su-Mei Yu

Blackberry-Sangiovese Coulis

From the Kelly Myers collection

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.

Brandied Late Summer Fruit

From the Kelly Myers collection

Bulgur Wheat with Lentils, Caramelized Onions, and Mushrooms

Mujadarah

From the book Hip Kosher by Ronnie Fein

Carrot Halva

By Kelly Myers, from the Kelly Myers collection

Catalán Salt Pinch Cake

From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum

Here’s an almond-kissed cake from Rose Levy Beranbaum.

Cha Yen (Thai Iced Tea)

From the book Iced Tea by Fred Thompson

Cherry Vanilla Brioche Pudding

From the book Chanterelle by Andrew Friedman and David Waltuck

Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios

By Deborah Madison, from the Deborah Madison collection

Chocolate Brownies with Blackberry-Sangiovese Sauce and Whipped Cream

From the Kelly Myers collection

A rich and elegant combination.

Chremslach (Matzo Fritters)

By Ronnie Fein, from the Ronnie Fein collection

Drenched in honey, these fritters are a sweet side for the Passover table.

Clam, Shrimp and Scallop Pan Roast

From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage

Serve with a spoon and plenty of good bread to sop up all the tasty sauce.

Classic Vanilla Bean Crème Brûlée

From the book Crème Brûlée by Lou Seibert Pappas

Learn to make the definitive version of this dessert.

Coarse-Ground Hummus with Thyme and Sesame

From the Matthew Card collection

The chickpea-cooking liquid adds valuable flavor and smooth texture to this hummus.

Crispy Potatoes With Romesco

From the book The Paley’s Place Cookbook by Kimberly Paley, Vitaly Paley, and Robert Reynolds

Cutting a Mango

From the book How To Break An Egg by Fine Cooking Magazine

Not a recipe so much as a technique that makes cutting mangoes a breeze.

Dark Chocolate Cupcakes

From the book The Essential Baker by Carole Bloom

Doro We’t

From the book New American Table by Marcus Samuelsson

Easy Champagne Chocolate Truffles

From the book Tiny Bubbles by Kate Simon

Espresso Panna Cotta

By Jehnee Rains, from the Jehnee Rains collection

This dessert pairs nicely with chocolate sauce and roasted hazelnuts.

Fideos with Clams, Shrimp, and Mussels

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

Five-Spice Angel Food Cake

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

Flourless Chocolate Cake

From the book Hip Kosher by Ronnie Fein

Ronnie Fein’s recipe for the person who believes there can never be too much chocolate.

Fresh Raspberry Blueberry Tart with a Shortbread Crust

From the book The Cape Cod Table by Lora Brody

This free-form shortbread crust is a perfect start if you are new to pastry-making.

Fresh Ricotta Cheese

From the book The Paley’s Place Cookbook by Kimberly Paley, Vitaly Paley, and Robert Reynolds

Ginger Beer Shandy

From the book Zero-Proof Cocktails by Liz Scott

Freeze mugs for this refreshing, alcohol-free, lemony ginger drink.

Gnudi

From the book The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans

From the cookbook ‘Gastrokid,’ these cheese-based pillows are a treat.

Grilled Garlic Shrimp

With Mâche, Avocado, and Red Onion Salad

From the book Cooking for Two by Jessica Strand

This recipe for two from Jessica Strand can easily be doubled.

Grilled Sicilian Caponata

From the book Pizza on the Grill by Bob Blumer and Elizabeth Karmel

Hazelnut Meringue Gâteau

From the Zena Chew collection

Hazelnut-Infused Whipped Cream

By Jehnee Rains, from the Jehnee Rains collection

Homemade Ricotta Gnocchi

With Orange, Sage, and Brown Butter Sauce and a Watercress and Blood Orange Salad

From the book Cooking for Two by Jessica Strand

Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses

From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn

From “Cindy Pawlcyn’s Appetizers.”

Honeydew-Mint Mist

From the book Cool Waters by Brian Preston-Campbell

Jasmine-Tea-Infused Whipped Cream

By Jehnee Rains, from the Jehnee Rains collection

Key Lime Little Fellas

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

Cheesecake cupcakes.

Kung Pao Chicken

From the book Quick and Easy Chinese by Nancie McDermott

Lemon Pepper Grilled Shrimp

From the book The Food You Crave by Ellie Krieger

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

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

Ma-Ma’s Deviled Eggs

From the book Deviled Eggs by Debbie Moose

Debbie Moose wrote the book on deviled eggs. Here’s her grandmother’s recipe.

Mahnomin Porridge

From the book Damn Good Food by Ann Bauer and Mitch Omer

From Mitch Omer’s Hell’s Kitchen: a heavenly breakfast featuring wild rice.

Marmalade and Bittersweet Chocolate Tarts

From the book Deep Dark Chocolate by Sara Perry

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by Dede Wilson

From ‘Unforgettable Desserts’ by Dede Wilson.

Matzo Roca

From the Zena Chew collection

This sweet variation on matzo makes for an easy Seder dessert that both kids and adults will love.

Miso Mashed Potatoes

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

Mutha Sauce

From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage

Olive-Oil Cake with Honey-Roasted Rhubarb

By Jim Dixon, from the Jim Dixon collection

Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.

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.’

Pea and Spinach Soup with Coconut Milk

From the book Fine Cooking Fresh by Fine Cooking Magazine

Fresh peas are a must for this beautiful soup, but you don’t need a ton of them.

Peaches in Rose Syrup

From the book Pure Simple Cooking by Diana Henry

Pear Mostarda

From the Matthew Card collection

Usually paired with roasted meats and poultry, mostarda is also a fine match for rich cheeses and cured sausages.

Persillade

From the book The Paley’s Place Cookbook by Kimberly Paley, Vitaly Paley, and Robert Reynolds

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.

Roasted Tomatoes and Pumpkin Seed Pesto Tacos

From the book Tacos by Mark Miller

Put this recipe in your queue for summer’s tomato season.

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.

Salted Caramel-Bittersweet Chocolate Sauce

From the book Intensely Chocolate by Carole Bloom

A brilliant recipe from Carole Bloom that doubles as sauce and truffles.

Sangrita

From the book Tequila by Joanne Weir

Sausages Braised in Beer with Sauerkraut

From the book New Classic Family Dinners by Mark Peel

From a new book of family-favorite recipes.

Snickerdoodles

From the book Anyone Can Bake by Better Homes and Gardens Magazine

Cinnamon and sugar cookies from the Better Homes folks.

Sprezzatura Pasta

By Bob Passaro, from the Bob Passaro collection

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

Swiss Chard Pancakes

From the book Around My French Table by Dorie Greenspan

Dorie Greenspan’s version of a treasured traditional French recipe.

Tea Ice Milk

By Jehnee Rains, from the Jehnee Rains collection

Frozen refreshment for a hot day, from Jehnee Rains.

The Oyster Roast

From the book Grillin’ with Gas by Fred Thompson

Three-Fruit Marmalade

By Kelly Myers, from the Kelly Myers collection

Turn the season’s bounty of citrus into a delicious toast topper.

Toasted Pecan Gelato

From the book Recipe of the Week: Ice Cream by Sally Sampson

From the book Recipe of the Week: Ice Cream, by Sally Sampson.

Tomato Soup

From the Meera S.T. Vargo collection

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

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Vegetable Stock

From the book Fine Cooking Fresh by Fine Cooking Magazine

Vitello Tonnato

From the book Beef by John Torode

Zucchini Fritters with Dill

From the book Turquoise by Greg Malouf and Lucy Malouf

These little fritters are a popular meze dish in Turkey.