Cake:

• 1 3/4 cups sugar
• 1 3/4 cups margarine or butter, softened
• 6 eggs
• 2 cups confectioners’ sugar
• 2 1/4 cups unbleached flour
• 3/4 cup unsweetened cocoa
• 2 cups chopped walnuts

Glaze:

• 3/4 cup confectioners’ sugar
• 1/4 cup unsweetened cocoa
• 4 to 6 teaspoons milk

Heat oven to 350 degrees. Grease and flour a 12-cup fluted Bundt pan or 10-inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add confectioners’ sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350 degrees for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Makes 16 servings.

Per serving: 531 calories; 32 g fat (5.7 g saturated fat; 52 percent calories from fat); 58.9 g carbohydrates; 70 mg cholesterol; 262 mg sodium; 7.9 g protein; 2.9 g fiber.

• 4 4-ounce salmon fillets
• 2 teaspoons extra virgin olive oil
• Black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of one lemon
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill
• 2 green onions, sliced thin, for garnish

Preheat the broiler.

Line a baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet, brush with 2 teaspoons olive oil and sprinkle with pepper.

Broil for 7-9 minutes, until cooked through.

In small bowl, combine 1 Tbsp olive oil, lemon juice, zest, cider vinegar, Dijon mustard, capers, parsley and dill.

Remove fish from oven. Spoon sauce over the fillets, garnish with green onion and serve. Makes 4 servings.

Per serving: 216 calories; 13 g fat (54 percent calories from fat); 0 g carbohydrates; 184 mg sodium; 232 g protein; 0 g fiber.

Recently, I served this bread with bowls of cream of tomato soup. It also would be good with osso buco or breaded and pan-fried chicken breasts.

• 2 1/4 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 2 eggs
• 1/4 cup olive oil
• 1 1/4 cup buttermilk
• 1 1/2 cups grated Parmesan
• 1/2 cup green olives, pitted and coarsely chopped
• 2 teaspoons finely chopped fresh thyme leaves

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, salt and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup.

Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not over mix.

Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely. Makes 8 servings.

Per serving: 325 calories; 16 g fat (5 g saturated fat; 44 percent calories from fat); 31 g carbohydrates; 69 mg cholesterol; 931 mg sodium; 14 g protein; 1 g fiber.

Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta.

• 1 cup polenta
• 4 cups water
• Salt
• 4 tablespoons butter
• 6 ounces crimini mushrooms, sliced
• 4 ounces shimeji mushrooms, bottoms removed
• 2 fresh shiitake mushrooms, stems removed and sliced
• 1 clove garlic, minced
• 1 sprig fresh rosemary
• 1/4 pound Fontina cheese, sliced

Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes.

Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes.

When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes. Servings: 6 as appetizer.

Per serving: 241 calories; 14 g fat (9 g saturated fat; 52 percent calories from fat); 20 g carbohydrates; 42 mg cholesterol; 640 mg sodium; 9 g protein; 2 g fiber.

Again, the polenta technique comes from Golden Pheasant polenta.

• 1 cup polenta
• 4 cups water
• Salt
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 pound pancetta, cut in 1/2-inch cubes
• 1/2 cup diced onion
• 1/4 cup diced carrot
• 2 tablespoons diced celery
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, with their juice
• Salt and freshly ground black pepper
• 1 ounce grated Parmigiano-Reggiano

Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes. Taste and add more salt if necessary.

While the polenta is baking, heat the olive oil over medium heat in a large skillet. Add the diced pancetta and cook until it is browned, about 10 minutes.

Pour off all but about 1 tablespoon of the fat and add the onion, carrot and celery, and cook until the vegetables have softened, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the chopped tomatoes, season with one-half teaspoon salt and freshly ground black pepper, and cook until the liquid has all but evaporated and the tomatoes have thickened into a sauce, about 15 minutes. Season to taste with salt and pepper, and remove from the heat.

When the polenta is fully cooked, spoon the pancetta and tomato sauce over the top. Scatter the Parmigiano-Reggiano over the top and return to the oven to bake until the cheese is melted, about 10 minutes. Servings: 6 as an appetizer.

Per serving: 253 calories; 15 g fat (6 g saturated fat; 53 percent calories from fat); 23 g carbohydrates; 23 mg cholesterol; 771 mg sodium; 5 g protein; 2 g fiber.

• For the crust:
• 1 cup all-purpose flour
• 2 tablespoons sugar
• Salt
• 1/4 teaspoon finely grated Meyer lemon zest
• 1 stick cold unsalted butter, cut into pieces
• 1/2 teaspoon pure vanilla extract
• For the lemon curd:
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons sugar
• 1/4 teaspoon cornstarch
• 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
• 6 tablespoons unsalted butter, cut into small pieces

Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.

Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.

Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.

Bake tart shell until golden, about 25 minutes. Let cool completely.

Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.

Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely. Serves 8.

Per serving: 336 calories; 25 g fat (14 g saturated fat; 67 percent calories from fat); 25 g carbohydrates; 190 mg cholesterol; 22 mg sodium; 4 g protein; 0.5 g fiber.

This recipe from the editors of Cooking Light in “The New Way to Cook Light” (Oxmoor House, Oct. 16, 2012, $34.95) is only moderately spicy but still quite delicious. For extra crunch, top with thinly sliced radishes. Serve with hot, buttered corn bread.

• Cooking spray or ½ tablespoon olive oil
• 1 1/2 pounds ground sirloin
• 2 jalapeno peppers
• 1 tablespoon canola oil
• 3 cups chopped onion
• 1 cup chopped seeded poblano chilis
• 8 garlic cloves, minced
• 12-ounce bottle Mexican beer
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon kosher salt
• 2 1/2 cups marinara sauce
• 1 cup fat-free lower-sodium chicken broth
• 2 15-ounce cans no-salt added kidney beans, rinsed and drained
• 14.5-ounce can diced fire-roasted tomatoes, undrained
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup light sour cream
• 1/4 cup fresh cilantro leaves

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray or 1/2 tablespoon olive oil. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels.

Remove and discard seeds and membranes from 1 jalapeno; finely chop both jalapenos. Heat pan over medium-high heat. Add canola oil; swirl to coat. Add jalapenos, onion, poblanos and garlic; saute 10 minutes or until onion is tender. Add beer, scraping pan to loosen browned bits; cook 12 minutes or until about half of the liquid evaporates. Add chili powder, cumin and salt; cook 1 minute, stirring frequently. Stir in beef, marinara, broth, beans and tomatoes; bring to a boil.

Reduce heat; simmer, uncovered, 30 minutes or until slightly thick. Ladle about 1 1/2 cups chili into each of 8 bowls; top each with 1 1/2 tablespoons cheese, 1 tablespoon sour cream and 1 1/2 teaspoons cilantro. Serves 8.

Per serving: 349 calories; 14 g fat (6 g saturated fat; 36 percent calories from fat); 45 g carbohydrates; 71 mg cholesterol; 625 mg sodium; 26 g protein; 6 g fiber.

From Taste of Home.

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 1/2 cups cubed cooked turkey
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt

In a large skillet, saute the onion and yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Serves 10 (2 1/2 quarts).

Per serving (per 1 cup): 192 calories; 5 g fat (1 g saturated fat; 23 percent calories from fat); 21 g carbohydrates; 28 mg cholesterol; 658 mg sodium; 7 g fiber.

When it comes to vegetarian chili recipes, the choices are endless — some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice, while others are an all-day simmering affair. This one rests comfortably in between these two approaches and sports a rich and layered flavor. Can make two days ahead. Store in refrigerator. Freeze leftovers. Recipe from Megan Gordon of TheKitchn.com.

• 1 tablespoon olive oil
• 1 onion, chopped
• 5 garlic cloves, chopped
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 (14.5-ounce) can fire-roasted tomatoes
• 1/2 pound dried black beans, rinsed well
• 1 chipotle chili from canned chipotle chilis in adobo, minced (see Note)
• 1 teaspoon dried oregano
• 1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
• 1/4 cup quinoa, rinsed and drained
• 1 teaspoon kosher salt
• Salt and pepper to taste
• Sour cream, to top (optional)
• Green onions, chopped, to top (optional)
• Fresh cilantro, chopped, to top (optional)

Note: The chipotle pepper is an important part of the sauce. They’re sold in little cans in the Latin section of many grocery stores or in any Mexican market. If you can’t locate them near your home, you can use an additional 1/2 teaspoon of chili powder, or experiment with a smoky Spanish paprika. It won’t have the same heat at all, but it will still be delicious.

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans, chipotle and oregano. Add 5 or so cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 to 4 hours (depending on the age of your beans — very old, dried beans take much longer).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa and salt. Place the pot’s lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro and green onion.

Serves 4.

Per serving (without garnish): 375 calories; 6 g fat (1 g saturated fat; 14 percent calories from fat); 67 g carbohydrates; 0 mg cholesterol; 900 mg sodium; 16 g protein; 15 g fiber.

This easy, economical meal-in-a-bowl can be saved for a future heat-and-eat meal. Let the chili cool completely after cooking, then refrigerate in an airtight container, up to 3 days, or freeze, up to 3 months. You’ll find dried chilis like guajilos or pasillas (a good substitute) in cellophane packages at many supermarkets, usually in the international aisle or with the spices. From Everyday Food magazine.

• 1 1/2 ounces dried guajillo chilis
• 1 chipotle chili in adobo sauce, plus 1 tablespoon sauce
• 1 pound boneless beef short ribs, cut into 1-inch pieces
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
• 1 medium white onion, diced small
• 4 garlic cloves, smashed and peeled
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• 2 tablespoons cornmeal
• 3 3/4 cups low-sodium beef broth
• 1 to 2 tablespoons white vinegar

Place guajillos in a large bowl, cover with boiling water and weight with a small plate to keep submerged. Let sit until pliable, about 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chili and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chili puree aside.

Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.

Reduce heat to medium and add onion, garlic and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano and cornmeal and cook until fragrant, about 1 minute. Add meat, broth, chili puree and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, about 30 minutes to 45 minutes. Add vinegar to taste. Serves 6.

Per serving: 559 calories; 40 g fat (15 g saturated fat; 64 percent calories from fat); 11 g carbohydrates; 37 g protein; 2 g fiber.

This chili is really good right off the stove, but it keeps getting better if you are willing to wait. Use a heavy hand when you season — now is not the time to cut back on salt, and be sure to grind in plenty of black pepper. It serves a family or makes dinner plus plenty of leftovers for a household of just two. Recipe from Nealey Dozier of TheKitchn.com

• 3 tablespoons olive oil
• 1 sweet onion, diced small
• 1-2 stalks celery, diced small
• 1 green bell pepper, seeded and diced small
• 1 jalapeno pepper, seeded and minced
• 1 (4-ounce) can fire-roasted green chilis
• 3-4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/4 teaspoon cayenne, plus more to taste
• 6 cups chicken stock
• 2 (15.8-ounce) cans white beans, such as Great Northern or cannellini
• 2 cups fresh or frozen yellow corn (thawed if frozen)
• 4 cups cooked, shredded chicken (or turkey)
• 1 1/2 teaspoons Tabasco Sauce, plus extra for serving
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 3/4 cup whole milk (or heavy cream)
• Kosher salt and freshly ground black pepper, to taste
• Sour cream and grated cheddar, for serving

Heat olive oil in a large heavy stock pot or Dutch oven over medium heat. Add the onion, celery, bell pepper and jalapeno, and cook until very soft, about 8-10 minutes. Add the green chilis, garlic, cumin, chili powder and cayenne; saute for an additional minute or two.

Pour in the chicken stock and bring to a boil. Add the white beans, corn, chicken, Tabasco and a generous amount of salt and pepper. Reduce the heat to low and simmer for about an hour.

Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook the roux for 1-2 minutes. Pour in the milk and continue whisking until a thick paste forms, about 2-3 more minutes. Stir the paste into the chili until it is completely incorporated and there are no lumps.

Continue cooking the chili over low heat, stirring occasionally, for another 45 minutes to an hour. Season to taste, using a generous hand, with additional salt, black pepper and cayenne. (Once it’s done, turn it off for a few hours, and then heat it again before serving. The flavor and texture just keeps getting better with time.)

Serve chili with sour cream, freshly grated cheddar and additional hot sauce on the side. Serves 6.

Per serving: 586 calories; 26 g fat (11 g saturated fat; 40 percent calories from fat); 45 g carbohydrates; 122 mg cholesterol; 692 mg sodium; 44 g protein; 9 g fiber.