Arugula Pesto

By Cathy Whims, from the Slow Food Chefs collection

Baked Eggs

By Jenn Louis, from the Jenn Louis collection

Jenn Louis’ baked eggs will delight any mom. And dad.

Baked Spinach and Goat Cheese Dumplings

From the book Goat by Mark Scarbrough and Bruce Weinstein

Beef Braised in Red Wine

From the Kelly Myers collection

A roast to cook today and eat the day after tomorrow; add the leftovers to pasta, soup, or a sandwich.

Beet and Avocado Salad with Sparkling Lime Vinaigrette

From the book Tiny Bubbles by Kate Simon

A celebration salad.

Chicken and Sausage Jambalaya

From the book Cooking Up A Storm by Marcelle Bienvenu and Judy Walker

Chicken Betty’s Fried Chicken and Gravy

From the Merrill Stubbs collection

Chipotle Chicken Chili

From the book Eat, Drink, and Be Healthy by Walter C. Willett

A healthy recipe from Walter Willett that features anasazi beans and vegetables.

Chive Mashed Potatoes

From the book Chanterelle by Andrew Friedman and David Waltuck

Chocolate Syrup

From the Matthew Amster-Burton collection

An easy classic. Perfect for pouring over ice cream.

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.

Cream Biscuits

From the Merrill Stubbs collection

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

Cumin-Crusted Salmon with Citrus Butter

From the book Chanterelle by Andrew Friedman and David Waltuck

A recipe from New York’s acclaimed Chanterelle.

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.

Easy Champagne Chocolate Truffles

From the book Tiny Bubbles by Kate Simon

Eggs Benedict

From the book The Good Egg by Marie Simmons

Fizzy Melon Soup

From the book Tiny Bubbles by Kate Simon

Fresh Ricotta Cheese

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

Frittatine di Ortica (Stinging Nettle Subrich)

From the Jim Dixon collection

Gougères (French Cheese Puffs)

From the book Saveur Cooks Authentic French by Saveur Magazine

Granola Bars

From the Keri Fisher collection

Green Chile Chicken Tamales

From the book Mexico One Plate at a Time by Rick Bayless

Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce

From the book The Thrill of the Grill by Christopher Schlesinger and John Willoughby

Put this flavorful beef entrée on your Memorial Day menu.

Hazelnut Ginger Shortbread

From the book Oregon’s Cuisine of the Rain by Karen Brooks

Hot and Sour Soup

From the book Nigella Bites by Nigella Lawson

Jasmine-Tea-Infused Whipped Cream

By Jehnee Rains, from the Jehnee Rains collection

Macaroni and Cheese

From the Jamie Passaro collection

Matcha Tea Leaf Shortbreads

From the book Unforgettable Desserts by Dede Wilson

From ‘Unforgettable Desserts’ by Dede Wilson.

My Gingersnaps

From the book Pure Dessert by Alice Medrich

Three kinds of ginger go into Alice Medrich’s chewy classics, one of our go-tos.

Nibby Buckwheat Butter Cookies

From the book Pure Dessert by Alice Medrich

Alice Medrich likes to bake with cacao nibs.

Onion and Citrus Marmalade

From the Matthew Card collection

Pan-Seared Lamb Chops With Rosemary, Garlic, and Port

By Laraine Perri, from the Laraine Perri collection

Peppercorn, Potato, and Parmesan No-Knead Bread

From the book The Art of Eating In by Cathy Erway

Pork Chops with Cider-Braised Shallots

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

Potato Gratin Dauphinois

From the book Mediterranean Clay Pot Cooking by Paula Wolfert

From Paula Wolfert’s new book, ‘Mediterranean Clay Pot Cooking.’

Pumpkin Waffles with Muscovado Syrup

From the book Sweet! by Mani Niall

Muscovado is the perfect match for the slightly savory notes in these waffles from Mani Niall.

Roasted Beets à la Baba

From the Susan Troccolo collection

Salami Cotto (Cooked Salami)

From the Lucy Burningham collection

Saturday’s Limeade

From the book Lemonade by Fred Thompson

An uncomplicated version of perhaps the most refreshing beverage around.

Spiced Spinach with Almonds

From the book The Splendid Table by Lynne Rossetto Kasper

Spinach Pie

From the book Hip Kosher by Ronnie Fein

Sprezzatura Pasta

By Bob Passaro, from the Bob Passaro collection

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

Supper Onion Pie

From the Matthew Amster-Burton collection

Sweet Lemon and Black Olive Wafers

From the book The New Portuguese Table by David Leite

Tangelo-Tangerine Pudding

By Deborah Madison, from the Deborah Madison collection

Three-Fruit Marmalade

By Kelly Myers, from the Kelly Myers collection

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

Trofie al Pesto (Ligurian Gnocchi with Pesto)

From the book Saveur Cooks Authentic Italian by Saveur Magazine

Twisted homemade pasta.

Velvet Chicken with Asparagus

From the book Stir-Frying to the Sky’s Edge by Grace Young

A refined spring stir-fry from Grace Young’s new book.

Watermelon Feta Salad with Fresh Mint

From the Marissa Lippert collection

Embellish summer’s melon with Mediterranean ingredients to create a substantial salad.

Yukon Gold Potatoes with Cumin and Garlic

From the Susmita Sharma collection