F&W Handbook: Best September Recipes

The Big Dish: This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, all baked in a tangy, fresh tomato sauce.

Leftover Idea: This is a nice way to use leftover cooked vegetables, as they get stirred into a flavorful, healthy broth, along with pasta and beans.

Leftover Idea: This hearty take on tabbouleh includes cooked vegetables in the mix, along with the traditional bulgur, fresh tomatoes, scallions and parsley.

One Ingredient 5 Ways: Anchovies and capers give these marinated tomatoes terrific flavor. They're delightful on thick pieces of grilled country bread.

One Ingredient 5 Ways: Sweet and juicy seasoned summer tomatoes with crunchy roasted almonds and nutty cheese make a delicious topping for pasta.

One Ingredient 5 Ways: This is the perfect salad for a hot summer night: it’s quick, easy and full of flavor, combining sweet tomatoes with spicy horseradish and cooling buttermilk.

One Ingredient 5 Ways: The secret to this creamy, delicate, fresh tomato soup is using a sweet onion, which cuts the acidity of the tomato.

One Ingredient 5 Ways: This is the ultimate summer sandwich! Piling juicy tomatoes on garlicky grilled bread that has been spread with a creamy mix of feta, mayonnaise and chives is perfect.

Fast Weeknight Dinner: To elevate simply grilled salmon, make this compound butter of fresh corn, dill and ground caraway and let it melt over the warm fish before serving.

Fast Weeknight Dinner: This peppery pork tenderloin cooks in almost no time, making it a quick and delicious weeknight dinner.

Fast Weeknight Dinner: Corn tortillas help make this soup thick and hearty; they also act as a crunchy garnish.

7-Minute Recipe: The best way to improve on a great grilled cheese is to sprinkle some cheese on the outside of the bread for a super-crisp, cheesy crust.

Salad of the Month: This classic Niçoise salad is reimagined with Japanese flavors, including a delicious miso dressing, black sesame seeds and crisp sheets of nori.

Cooking with Nut Butters: Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is delicious on steak.

Cooking with Nut Butters: This vegetarian stew is rich and satisfying; the creamy texture comes from the cashew butter that’s stirred in at the end.

Dessert Cravings: This is the ultimate birthday cake because it features three flavors of ice cream, moist chocolate cake, nutty ganache and fluffy meringue.