Bagna Cauda

Raw Vegetables with Warm Anchovy-Garlic Sauce

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Browned and Braised Brussels Sprouts

From the Matthew Amster-Burton collection

Butter Lettuce and Spinach with Citrus and Avocado

From the book The Greens Cookbook by Deborah Madison

Make the dressing in the blender for a quick, lovely salad.

Chickpea and Chorizo Paella

From the Matthew Card collection

Classic Vanilla Bean Crème Brûlée

From the book Crème Brûlée by Lou Seibert Pappas

Learn to make the definitive version of this dessert.

Cream of Lentil-Sorrel Soup

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison

Creamy Chocolate Cookies

From the book The Fannie Farmer Cookbook by Marion Cunningham

An easy cookie to whip up when a chocolate craving strikes.

Doro We’t

From the book New American Table by Marcus Samuelsson

Dried Cherry Muffins

From the book The New Basics Cookbook by Sheila Lukins and Julee Rosso

A “New Basics” recipe updated with whole-wheat pastry flour.

Faux Pastor

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

Fried Eggs in Breadcrumbs

From the book The Zuni Cafe Cookbook by Judy Rodgers

From ‘The Zuni Cafe Cookbook,’ a versatile basic.

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 Asian Eggplant with Hoisin and Vodka

From the book Mastering the Grill by David Joachim and Andrew Schloss

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 Japanese Eggplant with Honey Soy Glaze

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

From Tom Douglas, a delicious way to eat summer eggplant.

Janice’s Banana Bread

From the Catherine Bennett Dunster collection

Bananas and carrots make this whole-grain quick bread moist and tasty. Flaxseed and walnuts make it nutty.

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 Cupcakes

From the book Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas

Tangy treats from London’s Primrose Bakery.

Lemon Poppy Seed-Sour Cream Cake

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

Lora Brody’s Multi-Seed Crackerbread

From the book King Arthur Flour Whole Grain Baking by King Arthur Flour

Marty and Carlo’s Canine Special

From the Jim Dixon collection

Mary’s Spicy Garlic Dills

From the Liz Crain collection

Moroccan Red Lentil Soup

From the book Art of the Slow Cooker by Andrew Schloss

Mrs. Hedin’s Cardamom Rolls

By Anne Zimmerman, from the Anne Zimmerman collection

My Family’s White Beans and Sausage

Feijão Branco e Chouriço da Minha Família

From the book The New Portuguese Table by David Leite

Nicky’s Vanilla Cake

From the book Garlic and Sapphires by Ruth Reichl

From Ruth Reichl, a sour-cream-enhanced cake to bake any time.

Parsley Root Soup with Apples and Walnuts

From the book New American Table by Marcus Samuelsson

This Marcus Samuelsson recipe pushes the culinary envelope with such ingredients as parsley root and barberries.

Potato, Dill, and Onion Crackers

From the book The King Arthur Flour Baker’s Companion by King Arthur Flour

Potsticker Dumplings

From the book Quick and Easy Chinese by Nancie McDermott

These take a little time but are not difficult.

Quick Quinoa Salad

By Danielle Turner, from the Danielle Turner collection

Roasted Acorn Squash and White Sweet Potato Soup

By Marisa McClellan, from the Marisa McClellan collection

Root Vegetable, White Bean, and Breadcrumb Gratin

By Kelly Myers, from the Kelly Myers collection

Serve as a main or side dish.

Saturday’s Limeade

From the book Lemonade by Fred Thompson

An uncomplicated version of perhaps the most refreshing beverage around.

Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables

From the book Mastering the Grill by David Joachim and Andrew Schloss

A fresh take on grilled vegetables.

Sweet Potato, Corn, and Kale Chowder

From the book Clean Food by Terry Walters

S’More Brownies

From the book Demolition Desserts by Elizabeth Falkner

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Winter Vegetable Chowder

From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison