Author: Tana Amen
Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than...
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Deborah Madison
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Author: Elizabeth Andoh
Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Author: Scott Horten
This is adapted from Vegetarian Times and is just about the best meatloaf ever - vegan, vegetarian or 'carnivorian' ... it's the 'meatloaf' sandwich recipe - http://www.vegetariantimes.com/recipes/10244...
Author: One Happy Woman
Author: Reine Sammut
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Victoria Granof
Author: Ania Catalano
Author: Tracey Seaman
Author: Ellen Lebow
Author: Marcela Valladolid
I keep this on hand in a spice jar. If I don't have cheesecloth and kitchen string, I use a coffee filter and a twistee (bare of paper). This came from Toula Patsalis's "The Pressure Cooker Cookbook."
Author: KateL
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
Author: Roxana Jullapat
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
Author: Melissa Roberts
Author: Heidi Dalzell
Author: Lillian Chou
Author: Brandi Neuwirth
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.
Author: VeganDieter4WeightLoss
Author: Jeanne Kelley
Super easy and can be substituted for condensed milk in any recipe! Use original, not low-fat, coconut milk. Store in an the refrigerator in an airtight container for up to 2 weeks.
Author: Druhda
Author: Ruth Cousineau