This pumpkin cheesecake from Rose Levy Beranbaum is what it says: pure pumpkin flavor. It’s a great autumn treat that’s even better with a drizzle of caramel.

by David Leite
Serves 4 to 6
This potato-bacon pizza is perfectly delicious on its own, but top it with a fried egg and it becomes something altogether different: a satisfying supper or an unusual weekend breakfast.
convert …

by Joann Cianciulli
from L.A.’s Original Farmers Market Cookbook
(Chronicle, 2009)
Serves 6
Potato Piroshki are probably the best-known Russian hand pies. Like all the incredible baked goods from Tbilisi and Yerevan Bakery, in West Hollywood, this recipe hails …

by Orlando Murrin
from A Table in the Tarn
(Stewart Tabori & Chang, 2009)
Serves 6 to 8

One of the most popular of all our desserts, this raspberry-cinnamon streusel tart is a cross between a crumble and a cake. …

by Sur La Table and Cindy Mushet
from The Art and Soul of Baking
(Andrews McMeel Publishing, 2009)
Makes one (9-inch) pie, serving 8 to 10
Banana cream pie, the old-fashioned favorite, gets a new twist when paired with …

by The Editors of America’s Test Kitchen
from Cooking for Two
(Boston Common Press, 2009)
Serves 2
Although peach pie is a summer classic, we wanted to try and highlight a few of our other favorite summer fruits in …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes one 12-inch tart; serves 8 as a main course
This is the perfect tart to celebrate summer. It showcases the ripest heirloom tomatoes, fresh corn, and basil. …

by Suzanne Martinson with Jane Citron and Robert Sendall
from The Fallingwater Cookbook: Elsie Henderson’s Recipes & Memories
(University of Pittsburgh Press, 2008)
Serves 8 to 10
This is easy to make and a good choice for novice bread …

by Tessa Kiros
from Falling Cloudberries: A World of Family Recipes
(Andrews McMeel Publishing, LLC, 2009)
Serves 8 to 10
This is a typical southern combination of flavors: ricotta, the burstingly ripe oranges and, every Italian’s obsession, chocolate. It …

Bolo de Amêndoa
by David Leite
Serves 10 to 12, richly
Because this torte is made with no flour, it’s exceptionally moist and dense — just the way the Portuguese adore it. To decorate it, I like to …

by Deborah Szekely and Deborah M. Schneider
from Cooking with the Seasons at Rancho La Puerta
(Stewart, Tabori & Chang, 2008)
Serves 6
Deborah remembers: In the early days, when we had our own goats, we made cheese and …