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

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.

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.

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.

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

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.

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.