Recipes with Variety
- Mother Berta's Carrot Cake
- Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
- Apple Crisp With Apple Skins
- Pizza 6: Pan-fried Hawaiian Pizza
- Finnish Barley Pudding
- Pan-Fried Hawaiian Pizza
- Long-Cooked Green Beans
- Three-Pepper Sausage Cornbread Dressing
- Pumpkin Stuffed with Vegetable Stew
- Salmon Steaks with Littleneck Clams and Saffron-Mint Broth
- Orecchiette with Kale and Breadcrumbs
- Deborah Madison's Roasted Squash, Pear, and Ginger Soup
- Peppered Lamb Burgers with "Hot Tomato" Jam
- Mixed Pulses and Herb Soup
- Alice B. Toklas' Prunes with Cream
- Salt-Grilled Shrimp
- Crudites and Dips
- Cream of Broccoli Soup with Wild Mushrooms
- Pasticciata Bolognese—Lasagna with Spinach Noodles and Bolognese Sauce
- Papaya Salsa
- Tomato Dal Soup
- Caramelized Fresh Pineapple Tiramisu
- Master Hot Sauce Recipe
- Pasta Salad with Melon, Pancetta, and Ricotta Salata