Beef and Ale Stew

From the book Jamie’s Food Revolution by Jamie Oliver

An uncomplicated beefy recipe from Jamie Oliver.

Caramelized Cauliflower

From the Jim Dixon collection

Cheese Enchiladas

From the book The Vegetarian Epicure by Anna Thomas

Everyday Yogurt Cake

From the book Cake Keeper Cakes by Lauren Chattman

A breeze to make, this cake pairs beautifully with sliced fruit.

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.

Moroccan Red Lentil Soup

From the book Art of the Slow Cooker by Andrew Schloss

Paella on the Grill

By Kathleen Bauer, from the Kathleen Bauer collection

This dish is made with Spanish chorizo and mussels, but you should feel free to substitute your own favorite seafood.

Sablefish with Balsamic Orange Ginger Glaze

From the Helen Rennie collection

Try this light, quick way of making fish for dinner.