Recipe Queue

teriyaki chicken

Alice Tucker’s Teriyaki Chicken

By , from the Culinate Kitchen collection

Lose the bottled marinade; this easy recipe is gingery and not too sweet.

Anything Goes Oatmeal Bread

From the collection

Apple Cake with Brown-
Sugar Frosting

By , from the Culinate Kitchen collection

A Culinate favorite: apple-filled cake with frosting that tastes like maple-bar icing.

Apple Galette

By , from the Culinate Kitchen collection

A fresh take on apple pie.

Applesauce-Cocoa Cake

From the book Still Life with Menu Cookbook by

If you make this Mollie Katzen cake with chunky homemade applesauce, you will be rewarded.

bacon fried rice

Bacon Fried Rice

By , from the Matthew Amster-Burton collection

Bacon-Jalapeño Pizza

From the collection

A wicked and addictive combo: cornmeal crust topped with pickled jalapeños and smoked bacon.

Baked Eggs

By , from the Jenn Louis collection

Jenn Louis’ baked eggs with Castelvetrano olives tastes good any time of day.

Banana Muffins

By , from the Culinate Kitchen collection

Turn ripe bananas into muffins (or bread) for a tasty breakfast or snack.

grilled pizza

Basic Pizza Dough

From the collection

Basic Scones

By , from the Culinate Kitchen collection

Beef and Ale Stew

From the book Jamie’s Food Revolution by

An uncomplicated beefy recipe from Jamie Oliver.

Beef Braised in Red Wine

From the collection

A roast to cook today and eat the day after tomorrow; add the leftovers to pasta, soup, or a sandwich.

Beer-Braised Short Ribs with Wheat Berries

From the collection

Good food for a rainy day.

Beet Salad with Goat Cheese and Toasted Walnuts

From the recipe box Marissa’s recipes by

For beet lovers, a perfectly simple winter salad.

Blue Cheese Dressing

By , from the Culinate Kitchen collection

Low-fat yogurt lightens this classic dressing, without compromising flavor.

Braised Chicken with Polenta

By , from the Culinate Kitchen collection

A pared-down version of coq au vin to serve over polenta or mashed potatoes.

Braised Red Cabbage with Apple and Juniper

From the collection

Stunning color for the winter table.

Bran Oat Muffins

By , from the Culinate Kitchen collection

Make a double batch of these moist muffins on Sunday and eat them throughout the week.

breakfast burritos

Breakfast Burritos

From the Culinate Kitchen collection by

The ultimate homemade fast food, easy to warm for a quick meal or snack.

Broccoli and Red Bell Pepper Soba

From the book The 30 Minute Vegan’s Taste of the East by and

An easy and colorful vegan dinner from Mark Reinfeld and Jennifer Murray.

lentil soup

Brown Rice and Lentil Soup with Dark Leafy Greens

From the Culinate Kitchen collection by

This meal-in-a-bowl soup makes a good supper on a cool day.

Browned and Braised Brussels Sprouts

From the collection

Buckwheat Pancakes

From the book A Homemade Life by

Molly Wizenberg’s pancakes are delicious cooked with chunks of banana.

Buffalo Chili

By , from the Culinate Kitchen collection

There’s nothing like chili on a chilly day.

butternut squash flan

Butternut Squash Flan

From the book Cooking with the Seasons at Rancho La Puerta by , , and

From Rancho La Puerta, a dessert that’s lighter than it looks.

Caramel Sauce

From the collection
carrot currant walnut muffins

Carrot-Currant Muffins

By , from the Culinate Kitchen collection

These muffins are good both plain and gussied up with cream-cheese frosting.

Chicken Curry

By , from the Dana Bate collection

Chicken Meatball Soup

From the book Cooking from the Heart by

Full of vegetables and tasty meatballs, this soup satisfies a winter appetite.

Chipotle Chicken Tacos

By , from the Culinate Kitchen collection

Make large quantities of chipotle chicken for dinner tonight, and dinner tomorrow.

Chocolate Midnight Fondue

From the book Great Party Fondues by

Peggy Fallon’s “little black dress” of chocolate fondues.

Chocolate Pots de Crème

From the book Ready for Dessert by

David Lebovitz’s chocolate custard from his new book, ‘Ready for Dessert.’

hummus

Coarse-Ground Hummus with Thyme and Sesame

From the collection

The chickpea-cooking liquid adds valuable flavor and smooth texture to this hummus.

Coconut-Peanut Sauce

From the collection

Cornmeal Pizza Dough

From the collection
cowgirl cookies

Cowgirl Cookies with Dried Cherries and Dark Chocolate

By , from the Culinate Kitchen collection

This variation on the classic Cowboy Cookie is perfect for the lunchbox.

creamy chocolate cookies

Creamy Chocolate Cookies

From the book The Fannie Farmer Cookbook by

An easy cookie to whip up when a chocolate craving strikes.

intense chocolate pudding

Creamy Chocolate Pudding

By , from the Culinate Kitchen collection

An intensely chocolatey pudding, good warm or cold.

Crispy Mustard-Roasted Chicken

From the book Barefoot Contessa Foolproof by

More brilliant deliciousness and ease from Ina Garten.

Crunchy Granola

By , from the Culinate Kitchen collection

Homemade granola is a great last-minute gift idea.

Crème Fraîche

From the collection

Emerald City Salad

From the book Feeding the Whole Family by

Virtue never tasted so good: wild rice and tons of vegetables tossed with a lemony dressing.

falafel and pita

Falafel

From the book The New Moosewood Cookbook by

Tuck Mollie Katzen’s falafel into pita bread with veggies and tahini dressing.

fish tacos

Fish Tacos with Chipotle-Lime Sauce

By , from the Culinate Kitchen collection

The fresh, bright flavors of these tacos make them irresistible.

Five-Spice Chicken Satay

From the collection

This recipe has more flavor than you typically get when ordering this popular appetizer in a restaurant.

Fresh Lemon-Limeade

From the collection

Strain this refreshing drink — or leave the pulp and zest alone, as you wish.

fudgy brownies

Fudgy Brownies

From the book The Essence of Chocolate by and

The essence of chocolate.

german chocolate cake

German Chocolate Cake

By , from the Culinate Kitchen collection

A well-loved, old-fashioned family favorite.

Giant Crusty and Creamy White Beans with Greens

From the book Super Natural Cooking by

From Heidi Swanson’s wonderful ‘Supernatural Cooking,’ a perennial favorite.

frying pork

Ginger Pork

From the book Everyday Harumi by

Use bok choy from the farmers market in this classic recipe from Harumi Karihara.

Grand Central Bakery Pumpkin Bread

From the book The Grand Central Baking Book by and

A favorite recipe from the new Grand Central Baking Book.

Granola Bars

From the collection

Green Bean Raita

By , from the Culinate Kitchen collection

An inspired raita that gets its kick from red chiles and curry leaves.

sesame green beans

Green Beans with a Sesame Dressing

From the book Everyday Harumi by

Here’s a tasty vegetable dish from the book ‘Everyday Harumi.’

Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce

From the book The Thrill of the Grill by and

Put this flavorful beef entrée on your Memorial Day menu.

Guatemalan-Style Sopes

By , from the Culinate Kitchen collection

If you’ve got cooked beans handy, this is a quick weeknight meal.

Homemade Veggie Bouillon

By , from the Katherine Deumling collection

Mix this freezer-friendly blend with water for a fresh-tasting broth.

hummus

Hummus (Chickpea Purée)

From the book A New Way to Cook by

A revisionist version of the classic by Sally Schneider.

israeli salad

Israeli Salad

From the The Jew and the Carrot collection by

A delicious summer salad, perfect when your garden tomatoes are ripe.

italian plum cake

Italian Plum Cake

By , from the Culinate Kitchen collection

A quick and easy cake that both kids and adults appreciate.

Jammers

By , from the Culinate Kitchen collection

Biscuits baked with jam are a favorite weekend breakfast treat.

whole grain banana bread

Janice’s Banana Bread

From the collection

Bananas and carrots make this whole-grain quick bread moist and tasty. Flaxseed and walnuts make it nutty.

Kuban Borscht

By , from the Jenny Holm collection
pho

Lazy Man’s Pho

By , from the Culinate Kitchen collection

This popular soup may come from Vietnam — not exactly a land of deep snows — but it really hits the spot post-Christmas.

Lemon Cornmeal Muffins with Berries

By , from the Culinate Kitchen collection

Lemon zest adds zing to these easy-to-make breakfast muffins.

madeleines

Madeleines

By , from the Culinate Kitchen collection

Simple, delicate French tea cakes.

mango salsa

Mango Salsa

By , from the Culinate Kitchen collection

When mangoes are in season, make mango salsa.

pumpkin pie

Mom’s Pumpkin Pie

By , from the Culinate Kitchen collection

A classic recipe that’s easy as pie.

Moroccan Chicken

By , from the Culinate Kitchen collection

A tangy, hearty dish with the salty, intriguing flavors of North Africa.

Muhamarra

Turkish Roasted Pepper and Walnut Spread

From the collection
multi-grain No-Knead Bread

Multigrain No-Knead Bread

From the collection

Noodles with Peanut Sauce and Chicken

By , from the Culinate Kitchen collection

Delicious at any temperature — hot, warm, or cold.

Not-Quite-Monster Cookies

By , from the Culinate Kitchen collection

A flourless favorite.

Olive-Oil Cake with Honey-Roasted Rhubarb

By , from the Jim Dixon collection

Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.

pasta with fennel and salami

Pasta with Fennel and Crispy Breadcrumbs

From the Culinate Kitchen collection by

Here’s a recipe that will make you rethink the need for Parmesan on pasta.

Peaches in Rose Syrup

From the book Pure Simple Cooking by

An uncomplicated, elegant way to serve peaches, from the book ‘Pure Simple Cooking’ by Diana Henry.

Peanut Butter Cookies

From the collection

This cookie is made with lots of peanut butter for an intense peanut flavor.

perfect brownies

Perfect Brownies

By , from the Culinate Kitchen collection

Exactly halfway between cake and fudge.

almond tea cakes

Petite French Almond Cakes

From the book The Tea Deck by

These golden sweets look like a cookie, but are tender like a cake.

Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad

From the book Mother’s Best by and

Skip the poaching stage for a quick version of this winter salad.

Pork Chops with Cider-Braised Shallots

By , from the Matthew Amster-Burton collection

Pot Roast with Peppers and Onions

By , from the Culinate Kitchen collection

Serve over mashed or roasted potatoes, or creamy polenta.

potato and corn chowder

Potato and Corn Chowder with Smoked Fish

By , from the Culinate Kitchen collection

A confluence of summer and fall ingredients spiked with bacon.

potato and green bean salad

Potato and Green Bean Salad

By , from the Culinate Kitchen collection

A Dijon vinaigrette and chives flavor seasonal produce.

Potato Latkes

By , from the Ronnie Fein collection

Cookbook author Ronnie Fein’s recipe for a classic.

potstickers

Potsticker Dumplings

From the book Quick and Easy Chinese by

These take a little time but are not difficult.

pumpkin waffles

Pumpkin Waffles with Muscovado Syrup

From the book Sweet! by

Muscovado is the perfect match for the slightly savory notes in these waffles from Mani Niall.

collard greens

Quick Collard Greens

By , from the Kelly Myers collection

A tasty and easy way to eat your greens, from Kelly Myers.

rhubarb ginger jam

Rhubarb Ginger Jam

By , from the Culinate Kitchen collection

Once you’ve finished making rhubarb pies, consider this jam.

Risotto Primavera

From the book The Garden-Fresh Vegetable Cookbook by

Spring into summer with this tasty seasonal risotto.

roasted asparagus

Roasted Asparagus

From the collection

Deborah Madison’s simple asparagus preparation makes the most of these short-season spears.

Roasted Butternut Squash Soup

By , from the Culinate Kitchen collection

Avoid peeling the squash by roasting it first, then scooping out the flesh.

Roasted Sweet Potato Wedges

From the book Kitchen Sense by

No need to peel the sweet potatoes for this quick (and addictive) Mitchell Davis recipe.

Roll-ups with Spinach, Feta, and Olives

By , from the Culinate Kitchen collection

Made with lavash bread, these sandwiches are delicious — and portable.

Root Vegetable, White Bean, and Breadcrumb Gratin

By , from the Kelly Myers collection

Serve as a main or side dish.

Ruth Reznikoff’s Lemon Squares

By , from the Culinate Kitchen collection

Nutty, lemony morsels of deliciousness.

salmon agrodolce

Salmone Agrodolce

By , from the Culinate Kitchen collection

Lemon and fennel flavor this sweet-and-sour marinade for salmon.

Saltimbocca

By , from the Kelly Myers collection

A good recipe to master for a quick weeknight meal; use poultry, pork, or the traditional veal.

sausages and sauerkraut

Sausages Braised in Beer with Sauerkraut

From the book New Classic Family Dinners by

From a new book of family-favorite recipes.

Savory Chickpea Flour Pancakes

Adai

By , from the Savita Iyer-Ahrestani collection

Sesame Noodles with Asparagus Tips

From the book Vegetarian Cooking for Everyone by

Use the last of the season’s asparagus for this Deborah Madison recipe.

snickerdoodles

Snickerdoodles

From the book Anyone Can Bake by

Cinnamon and sugar cookies from the Better Homes folks.

spanakopita

Spanakopita

By , from the Culinate Kitchen collection

An easier version of the Greek classic.

Spelt Pancakes

By , from the Culinate Kitchen collection

Spelt flour lends a nutty flavor to these whole-grain pancakes.

split-pea soup

Split Pea Soup with Ham

By , from the Culinate Kitchen collection

An easy soup to make for a satisfying (and cheap) meal-in-a-bowl.

Split Pea Tom Yum Soup

By , from the Marisa McClellan collection
steamed clams

Steamed Clams with Tomatoes and Saffron

By , from the Culinate Kitchen collection

Make this part of your Seven Fishes feast.

sticky toffee pudding

Sticky Toffee Pudding

From the book Sweet! by

A moist cake full of dates and crowned with toffee sauce.

Stir-Fried Greens with Ponzu and Brown Rice

By , from the Culinate Kitchen collection

Leafy greens and grains.

sunken grape cake

Sunken Grape Cake

By , from the Culinate Kitchen collection

This buttery almond cake dotted with sweet grapes is one of our perennial favorites.

sweet potato samosas

Sweet Potato Samosas

From the book Farmer John’s Cookbook by and

From ‘Farmer John’s Cookbook,’ a delicious seasonal snack.

Tangelo-Tangerine Pudding

By , from the Deborah Madison collection

Deborah Madison’s gorgeous orange dessert will brighten any dinner.

tea ice milk

Tea Ice Milk

By , from the Jehnee Rains collection

Frozen refreshment for a hot day, from Jehnee Rains.

Texas Sheet Cake

By , from the Culinate Kitchen collection

This foolproof recipe makes excellent cupcakes as well as cake; top with a frosting of your choice.

marmalade

Three-Fruit Marmalade

By , from the Kelly Myers collection

Turn the season’s bounty of citrus into a delicious toast topper.

toffee brittle

Toffee Brittle with Chocolate and Sea Salt

By , from the Culinate Kitchen collection

A perennial favorite here on Culinate.

Tomato-Orange Soup

By , from the Culinate Kitchen collection

Grilled cheese with tomato soup is a classic — and tasty — combo.

turkey broth

Turkey Stock

By , from the Culinate Kitchen collection

Turkish White Bean Wrap Sandwiches

From the book A Year in a Vegetarian Kitchen by

Update your brown-bag lunch with this tasty sandwich wrap from Jack Bishop.

vegetable fried rice

Vegetable Fried Rice

By , from the Culinate Kitchen collection

With precooked or leftover rice, this recipe makes a quick weeknight meal.

Vegetarian Borscht

By , from the Culinate Kitchen collection

Spanish paprika gives this soup that special something.

Warm Fava Bean Salad with Mint and Pancetta

From the collection

If you’ve got vegetarians in your crew, it’s lovely without the pancetta, too.

grape flatbread

Whole-Wheat Flatbread with Grapes

From the collection

This sweetened bread is traditionally made in Tuscany during the grape harvest.

wontons

Wonton Soup

By , from the Culinate Kitchen collection

Make a batch of wontons, simmer some broth, and you’re done.

Yankee Pot Roast

From the book The Good Home Cookbook by

There’s nothing like pot roast on a cold, rainy day.

Yemenite Zhug

From the book Jewish Cooking in America by

The Joan Nathan recipe that’s become a staple in our recipe editor’s fridge.

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