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Alice Tucker’s Teriyaki Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Lose the bottled marinade; this easy recipe is gingery and not too sweet.
Anything Goes Oatmeal Bread
From the Sarah Gilbert collection
Apple and Sausage Stuffing
By Carrie Floyd, from the Culinate Kitchen collection
Apple Cake with Brown-
Sugar Frosting
By Carrie Floyd, from the Culinate Kitchen collection
A Culinate favorite: apple-filled cake with frosting that tastes like maple-bar icing.
Applesauce-Cocoa Cake
From the book Still Life with Menu Cookbook by Mollie Katzen
If you make this Mollie Katzen cake with chunky homemade applesauce, you will be rewarded.
Aunt Sadie’s Cuban Black Bean Soup
From the Anthony Boutard collection
Bacon Fried Rice
By Matthew Amster-Burton, from the Matthew Amster-Burton collection
Bacon-Jalapeño Pizza
From the Matthew Amster-Burton collection
A wicked and addictive combo: cornmeal crust topped with pickled jalapeños and smoked bacon.
Baked Eggs
By Jenn Louis, from the Jenn Louis collection
Jenn Louis’ baked eggs will delight any mom. And dad.
Banana Muffins
By Carrie Floyd, from the Culinate Kitchen collection
Turn ripe bananas into muffins (or bread) for a tasty breakfast or snack.
Basic Pizza Dough
From the Ellen Jackson collection
Basic Scones
By Carrie Floyd, from the Culinate Kitchen collection
Beef and Ale Stew
From the book Jamie’s Food Revolution by Jamie Oliver
An uncomplicated beefy recipe from Jamie Oliver.
Beef Braised in Red Wine
From the Kelly Myers 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 Matthew Amster-Burton collection
Good food for a rainy day.
Beet Greens and Feta Phyllo Pockets with Yogurt Dill Dip
From the Ivy Manning collection
Beet Salad with Goat Cheese and Toasted Walnuts
From the recipe box Marissa’s recipes by Marissa Lippert
For beet lovers, a perfectly simple winter salad.
Blue Cheese Dressing
By Carrie Floyd, from the Culinate Kitchen collection
Low-fat yogurt lightens this classic dressing, without compromising flavor.
Braised Chicken with Polenta
By Carrie Floyd, 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 Matthew Card collection
Stunning color for the winter table.
Bran Oat Muffins
By Kim Carlson, from the Culinate Kitchen collection
Make a double batch of these moist muffins on Sunday and eat them throughout the week.
Breakfast Burritos
From the Culinate Kitchen collection by Carrie Floyd
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 Jennifer Murray and Mark Reinfeld
An easy and colorful vegan dinner from Mark Reinfeld and Jennifer Murray.
Brown Rice and Lentil Soup with Dark Leafy Greens
From the Culinate Kitchen collection by Carrie Floyd
This meal-in-a-bowl soup makes a good supper on a cool day.
Browned and Braised Brussels Sprouts
From the Matthew Amster-Burton collection
Buckwheat Pancakes
From the book A Homemade Life by Molly Wizenberg
Molly Wizenberg’s pancakes are delicious cooked with chunks of banana.
Buffalo Chili
By Carrie Floyd, from the Culinate Kitchen collection
There’s nothing like chili on a chilly day.
Butternut Squash Flan
From the book Cooking with the Seasons at Rancho La Puerta by Jesús González, Deborah Schneider, and Deborah Szekely
From Rancho La Puerta, a dessert that’s lighter than it looks.
Caramel Sauce
From the Matthew Amster-Burton collection
Carrot-Currant Muffins
By Carrie Floyd, from the Culinate Kitchen collection
These muffins are good both plain and gussied up with cream-cheese frosting.
Chicken Curry
By Dana Bate, from the Dana Bate collection
Chicken Meatball Soup
From the book Cooking from the Heart by Michael J. Rosen
Full of vegetables and tasty meatballs, this soup satisfies a winter appetite.
Chicken Paprikash and Buttered Noodles
From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart
Chicken Saltimbocca
By Carrie Floyd, from the Culinate Kitchen collection
Chickpea and Chard Soup
From the book My Favorite Ingredients by Skye Gyngell
Chipotle Chicken Tacos
By Carrie Floyd, from the Culinate Kitchen collection
Make large quantities of chipotle chicken for dinner tonight, and dinner tomorrow.
Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios
By Deborah Madison, from the Deborah Madison collection
Chocolate Ganache Frosting
By Carrie Floyd, from the Culinate Kitchen collection
Chocolate Midnight Fondue
From the book Great Party Fondues by Peggy Fallon
Peggy Fallon’s “little black dress” of chocolate fondues.
Chocolate Pots de Crème
From the book Ready for Dessert by David Lebovitz
David Lebovitz’s chocolate custard from his new book, ‘Ready for Dessert.’
Coarse-Ground Hummus with Thyme and Sesame
From the Matthew Card collection
The chickpea-cooking liquid adds valuable flavor and smooth texture to this hummus.
Coco Loco Tequila Cupcakes
From the book Tequila by Joanne Weir
Coconut-Peanut Sauce
From the Meera S.T. Vargo collection
corned beef the easy way
From the recipe box late winter by Sarah Gilbert
Cornmeal Pizza Dough
From the Matthew Amster-Burton collection
Cowgirl Cookies with Dried Cherries and Dark Chocolate
By Carrie Floyd, from the Culinate Kitchen collection
This variation on the classic Cowboy Cookie is perfect for the lunchbox.
Creamy Chocolate Cookies
From the book The Fannie Farmer Cookbook by Marion Cunningham
An easy cookie to whip up when a chocolate craving strikes.
Creamy Chocolate Pudding
By Caroline Cummins, from the Culinate Kitchen collection
An intensely chocolatey pudding, good warm or cold.
Crunchy Granola
By Carrie Floyd, from the Culinate Kitchen collection
Homemade granola is a great last-minute gift idea.
Crème Fraîche
From the Sarah Gilbert collection
Doro We’t
From the book New American Table by Marcus Samuelsson
Emerald City Salad
From the book Feeding the Whole Family by Cynthia Lair
Virtue never tasted so good: wild rice and tons of vegetables tossed with a lemony dressing.
Falafel
From the book The New Moosewood Cookbook by Mollie Katzen
Tuck Mollie Katzen’s falafel into pita bread with veggies and tahini dressing.
Farro with Winter Greens
From the recipe box Verdura recipes by Caroline Lewis
Fish Tacos with Chipotle-Lime Sauce
By Carrie Floyd, from the Culinate Kitchen collection
Fresh, bright flavors make these tacos a winner.
Five-Spice Chicken Satay
From the Meera S.T. Vargo collection
This recipe has more flavor than you typically get when ordering this popular appetizer in a restaurant.
Fleur de Sel Chocolate Cookies
From the recipe box Baking by rachel raphael
Fresh Lemon-Limeade
From the Meera S.T. Vargo collection
Strain this refreshing drink — or leave the pulp and zest alone, as you wish.
Fudgy Brownies
From the book The Essence of Chocolate by John Scharffenberger and Robert Steinberg
The essence of chocolate.
German Chocolate Cake
By Carrie Floyd, 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 Heidi Swanson
From Heidi Swanson’s wonderful ‘Supernatural Cooking,’ a perennial favorite.
Ginger Pork
From the book Everyday Harumi by Harumi Karihara
Use bok choy from the farmers market in this classic recipe from Harumi Karihara.
Gingerbread Cake
From the book The Good Home Cookbook by Richard J. Perry
Grand Central Bakery Pumpkin Bread
From the book The Grand Central Baking Book by Piper Davis and Ellen Jackson
A favorite recipe from the new Grand Central Baking Book.
Granola Bars
From the Keri Fisher collection
Green Bean Raita
By Carrie Floyd, from the Culinate Kitchen collection
An inspired raita that gets its kick from red chiles and curry leaves.
Green Beans with a Sesame Dressing
From the book Everyday Harumi by Harumi Karihara
Here’s a tasty vegetable dish from the book ‘Everyday Harumi.’
Green Chile Chicken Tamales
From the book Mexico One Plate at a Time by Rick Bayless
Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce
From the book The Thrill of the Grill by Christopher Schlesinger and John Willoughby
Put this flavorful beef entrée on your Memorial Day menu.
Guatemalan-Style Sopes
By Caroline Cummins, from the Culinate Kitchen collection
If you’ve got cooked beans handy, this is a quick weeknight meal.
Halibut with Smoked Paprika and Roasted Peppers
By Carrie Floyd, from the Culinate Kitchen collection
Hazelnut Ginger Shortbread
From the book Oregon’s Cuisine of the Rain by Karen Brooks
Homemade Veggie Bouillon
By Katherine Deumling, from the Katherine Deumling collection
Mix this freezer-friendly blend with water for a fresh-tasting broth.
Hummus (Chickpea Purée)
From the book A New Way to Cook by Sally Schneider
A revisionist version of the classic by Sally Schneider.
Israeli Salad
From the The Jew and the Carrot collection by Leah Koenig
A delicious summer salad, perfect when your garden tomatoes are ripe.
Italian Plum Cake
By Carrie Floyd, from the Culinate Kitchen collection
A quick and easy cake that both kids and adults appreciate.
Jammers
By Carrie Floyd, from the Culinate Kitchen collection
Biscuits baked with jam are a favorite weekend breakfast treat.
Janice’s Banana Bread
From the Catherine Bennett Dunster collection
Bananas and carrots make this whole-grain quick bread moist and tasty. Flaxseed and walnuts make it nutty.
Jerk Chicken with Cool Pineapple Salsa
From the book The Food You Crave by Ellie Krieger
Kuban Borscht
By Jenny Holm, from the Jenny Holm collection
Lazy Man’s Pho
By Caroline Cummins, 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 Carrie Floyd, from the Culinate Kitchen collection
Lemon zest adds zing to these easy-to-make breakfast muffins.
Lemon Poppy Seed-Sour Cream Cake
From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum
Madeleines
By Caroline Cummins, from the Culinate Kitchen collection
Simple, delicate French tea cakes.
Mango Salsa
By Carrie Floyd, from the Culinate Kitchen collection
When mangoes are in season, make mango salsa.
Marmalade and Bittersweet Chocolate Tarts
From the book Deep Dark Chocolate by Sara Perry
Millet, Corn, and Red Pepper Pilaf
From the book A Year in a Vegetarian Kitchen by Jack Bishop
Mom’s Pumpkin Pie
By Carrie Floyd, from the Culinate Kitchen collection
A classic recipe that’s easy as pie.
Moroccan Chicken
By Carrie Floyd, from the Culinate Kitchen collection
A tangy, hearty dish with the salty, intriguing flavors of North Africa.
Multigrain No-Knead Bread
From the Ellen Jackson collection
Noodles with Peanut Sauce and Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Delicious at any temperature — hot, warm, or cold.
Not-Quite-Monster Cookies
By Kim Carlson, from the Culinate Kitchen collection
A flourless favorite.
Olive-Oil Cake with Honey-Roasted Rhubarb
By Jim Dixon, from the Jim Dixon collection
Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.
Panna Cotta (Cooked Cream)
By Caroline Cummins, from the Culinate Kitchen collection
Pasta with Fennel and Crispy Breadcrumbs
From the Culinate Kitchen collection by Carrie Floyd
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 Diana Henry
An uncomplicated, elegant way to serve peaches, from the book ‘Pure Simple Cooking’ by Diana Henry.
Peanut Butter Cookies
From the Meera S.T. Vargo collection
This cookie is made with lots of peanut butter for an intense peanut flavor.
Pear, Walnut, and Gorgonzola Tartlets
From the Sophia Markoulakis collection
Perfect Brownies
By Caroline Cummins, from the Culinate Kitchen collection
Exactly halfway between cake and fudge.
Petite French Almond Cakes
From the book The Tea Deck by Sara Perry
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 Danielle Centoni and Lisa Schroeder
Skip the poaching stage for a quick version of this winter salad.
Pork Chops with Cider-Braised Shallots
By Matthew Amster-Burton, from the Matthew Amster-Burton collection
Pot Roast with Peppers and Onions
By Carrie Floyd, from the Culinate Kitchen collection
Serve over mashed or roasted potatoes, or creamy polenta.
Potato and Corn Chowder with Smoked Fish
By Carrie Floyd, from the Culinate Kitchen collection
A confluence of summer and fall ingredients spiked with bacon.
Potato and Green Bean Salad
By Carrie Floyd, from the Culinate Kitchen collection
A Dijon vinaigrette and chives flavor seasonal produce.
Potato Latkes
By Ronnie Fein, from the Ronnie Fein collection
Cookbook author Ronnie Fein’s recipe for a classic.
Potsticker Dumplings
From the book Quick and Easy Chinese by Nancie McDermott
These take a little time but are not difficult.
Pumpkin Waffles with Muscovado Syrup
From the book Sweet! by Mani Niall
Muscovado is the perfect match for the slightly savory notes in these waffles from Mani Niall.
Quick Collard Greens
By Kelly Myers, from the Kelly Myers collection
A tasty and easy way to eat your greens, from Kelly Myers.
Quinoa with Dried Apricots and Pistachios
From the Deborah Madison collection
Radish Sandwiches
From the book Local Flavors by Deborah Madison
Ragu for a Cold Day
From the book The School of Essential Ingredients by Erica Bauermeister
Red-Cooked Chinese Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Rhubarb Ginger Jam
By Caroline Cummins, 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 Andrea Chesman
Spring into summer with this tasty seasonal risotto.
Roasted Asparagus
From the Deborah Madison collection
Deborah Madison’s simple asparagus preparation makes the most of these short-season spears.
Roasted Butternut Squash Soup
By Carrie Floyd, from the Culinate Kitchen collection
Avoid peeling the squash by roasting it first, then scooping out the flesh.
Roasted Squash, Pear, and Ginger Soup
From the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison
A soup of the season from Deborah Madison.
Roasted Sweet Potato Wedges
From the book Kitchen Sense by Mitchell Davis
No need to peel the sweet potatoes for this quick (and addictive) Mitchell Davis recipe.
Roll-ups with Spinach, Feta, and Olives
By Carrie Floyd, from the Culinate Kitchen collection
Root Vegetable, White Bean, and Breadcrumb Gratin
By Kelly Myers, from the Kelly Myers collection
Serve as a main or side dish.
Ruth Reznikoff’s Lemon Squares
By Kim Carlson, from the Culinate Kitchen collection
Nutty, lemony morsels of deliciousness.
Salmone Agrodolce
By Carrie Floyd, from the Culinate Kitchen collection
Lemon and fennel flavor this sweet-and-sour marinade for salmon.
Saltimbocca
By Kelly Myers, from the Kelly Myers collection
A good recipe to master for a quick weeknight meal; use poultry, pork, or the traditional veal.
Sausage with Potatoes and Cabbage
From the book Full Moon Feast by Jessica Prentice
Sausages Braised in Beer with Sauerkraut
From the book New Classic Family Dinners by Mark Peel
From a new book of family-favorite recipes.
Sesame Noodles with Asparagus Tips
From the book Vegetarian Cooking for Everyone by Deborah Madison
Use the last of the season’s asparagus for this Deborah Madison recipe.
Snickerdoodles
From the book Anyone Can Bake by Better Homes and Gardens Magazine
Cinnamon and sugar cookies from the Better Homes folks.
Souper Mix
From the book The River Cottage Preserves Handbook by Pam Corbin
Spanakopita
By Carrie Floyd, from the Culinate Kitchen collection
An easier version of the Greek classic.
Spelt Pancakes
By Kim Carlson, from the Culinate Kitchen collection
Spelt flour lends a nutty flavor to these whole-grain pancakes.
Split Pea Soup with Ham
By Carrie Floyd, 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 Marisa McClellan, from the Marisa McClellan collection
Steamed Clams with Tomatoes and Saffron
By Carrie Floyd, from the Culinate Kitchen collection
Make this part of your Seven Fishes feast.
Sticky Toffee Pudding
From the book Sweet! by Mani Niall
A moist cake full of dates and crowned with toffee sauce.
Stir-Fried Greens with Ponzu and Brown Rice
By Carrie Floyd, from the Culinate Kitchen collection
Leafy greens and grains.
Sunken Grape Cake
By Carrie Floyd, from the Culinate Kitchen collection
This buttery almond cake dotted with sweet grapes is one of our perennial favorites.
Sweet Potato Samosas
From the book Farmer John’s Cookbook by Angelic Organics and John Peterson
From ‘Farmer John’s Cookbook,’ a delicious seasonal snack.
Tangelo-Tangerine Pudding
By Deborah Madison, from the Deborah Madison collection
Tassajara Yeasted Bread
From the book The Tassajara Bread Book by Edward Espe Brown
Tea Ice Milk
By Jehnee Rains, from the Jehnee Rains collection
Frozen refreshment for a hot day, from Jehnee Rains.
Texas Sheet Cake
By Caroline Cummins, from the Culinate Kitchen collection
This foolproof recipe makes excellent cupcakes as well as cake; top with a frosting of your choice.
Three-Fruit Marmalade
By Kelly Myers, from the Kelly Myers collection
Turn the season’s bounty of citrus into a delicious toast topper.
Toffee Brittle with Chocolate and Sea Salt
By Caroline Cummins, from the Culinate Kitchen collection
Tomato-Orange Soup
By Carrie Floyd, from the Culinate Kitchen collection
Grilled cheese with tomato soup is a classic — and tasty — combo.
Turkey Stock
By Carrie Floyd, from the Culinate Kitchen collection
Turkish White Bean
Wrap Sandwiches
From the book A Year in a Vegetarian Kitchen by Jack Bishop
Update your brown-bag lunch with this tasty sandwich wrap from Jack Bishop.
Vegan Zucchini Bread
From the Ellen Kanner collection
Vegetable Fried Rice
By Carrie Floyd, from the Culinate Kitchen collection
With precooked or leftover rice, this recipe makes a quick weeknight meal.
Vegetarian Borscht
By Carrie Floyd, from the Culinate Kitchen collection
Spanish paprika gives this soup that special something.
Warm Fava Bean Salad with Mint and Pancetta
From the Jessica MacMurray Blaine collection
If you’ve got vegetarians in your crew, it’s lovely without the pancetta, too.
Weeknight Chicken Curry
From the recipe box Dinner Guest blog recipes by Susmita Sharma
Whole-Wheat Flatbread with Grapes
From the Liz Biro collection
This sweetened bread is traditionally made in Tuscany during the grape harvest.
WholeWheat APPLE Muffins
From the recipe box MUFFINS and Baking by Lina Ja
Wonton Soup
By Caroline Cummins, 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 Richard J. Perry
There’s nothing like pot roast on a cold, rainy day.
Yellow Cake
From the book Anyone Can Bake by Better Homes and Gardens Magazine
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