Earthy Irish stout adds depth to this heart-warming stew. Serve with crusty bread to soak up the sauce. Read more

This flavorful dish makes the most of summer and late fall vegetables. Use any kind of ravioli; spinach goes well with the lamb. The ratatouille and yogurt may be prepared in advance and stored in an airtight container, refrigerated. Read more

Waffles for lunch? Why not. This extravaganza is a filling end to a meal, especially decorated with a scoop of ice cream or piles of whipped cream. Read more

Sonny’s Tavern recommends serving this incredible mousse in small (4- or 8-ounce) mason jars. It also may be served in standard ramekins or scooped from a large serving bowl. Read more

This recipe makes a generous amount of guacamole—great for a party. Serve with tortilla chips. Read more

If you have a food processor, all ingredients can be combined (depending on the size of your food processor do this in batches) until smooth. The beans can also be ground with a masher, with the other ingredients incorporated afterward. Using a blender is not recommended. For flavor variations, you can add roasted red peppers, roasted garlic, tahini, olives, or herbs. Read more

This is a modernized version of English cookery expert Hannah Glasse’s recipe published in 1747 in The Art of Cookery, Made Plain and Easy. Read more