This no-knead whole wheat bread is as simple to make as it is healthy. Because it requires no kneading, there’s little to do except sit back, bake, enjoy.

Jim Lahey’s no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.

These eggplant wraps are a cinch make. Roasted eggplant, goat cheese, and basil are rolled in flatbread into wraps. The wraps are best at room temp.

Fettuccine pasta is tossed in a veal sauce filled with veal, tomatoes, and olives. Butter makes the veal sauce rich. You can use any long strand pasta.

Farfalle pasta is tossed in a salmon and tomato sauce, rich with salmon, tomatoes, cream, and herbs. Penne or fusilli pasta work with this salmon recipe.

This arugula pesto, a blend of arugula, pine nuts, and cheese, is great on pasta, fruit and pizza. If the arugula is too strong for the pesto, add spinach.

Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.

This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.

Chicken legs or chicken quarters are given the Tuscan treatment with lots of garlic, rosemary, and olive oil. The chicken is roasted until perfect.

Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.

This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.

Quinoa salad with pistachios and cranberries is an ideal holiday salad or side dish. The salad can be made ahead as the quinoa will remain fluffy.

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.

This peanut butter fondue is oozing with semisweet chocolate and creamy peanut butter. A unique fondue, it’s a great recipe for peanut butter fiends.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.

Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.

What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.

These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.

For this chickpea and spinach salad, tender chickpeas are tossed in a dressing and served over a bed of spinach. A cooling yogurt topping crowns the salad.

This chicken chop suey recipe is full of tender chicken and lots of vegetables. On top is baked wonton skins. A healthy chicken chop suey for the family.

Two kinds of chocolate come together in this pots de creme recipe. Milk and bittersweet chocolate fill these pots de creme and on top is whipped cream.

Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.

These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.