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A Simple Cabbage Stir-Fry

From the book 5 Spices, 50 Dishes by

A Day-Glo side dish to perk up the palate.

steaks

Absolutely Perfect Steaks

From the book Grillin’ with Gas by

A how-to recipe for perfectly grilled steak, just in time for Father’s Day.

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.

Apple Pie

By , from the Beth Howard collection

A can-do recipe from Beth Howard, author of ‘Making Piece: A Memoir of Love, Loss, and Pie.’

Apple-Pecan Stuffing

From the book A Cook’s Journey by

Use this traditional stuffing inside a bird or on its own.

Bachelor Salad

From the book Mixt Salads by

From Mixt Greens comes this popular, hearty salad that combines meat, potatoes, and greens.

bacon fried rice

Bacon Fried Rice

By , from the Matthew Amster-Burton 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.

Beet and Greens Pasta

By , from the Culinate Kitchen collection

The color of this pasta is intriguing, but the taste is what makes us return to it again and again.

Bengali Squash with Chickpeas

From the book Anjum’s New Indian by

Anjum Anand’s hearty dish is autumnal — and adaptable.

bistro salad

Bistro Salad

From the Culinate Kitchen collection by

Dinner for one? Treat yourself to a special salad.

black bean and sweet potato tostadas

Black Bean and Roasted Sweet Potato Tostadas

From the Culinate Kitchen collection by

A winning combination for a vegetarian dinner.

Black Bean Salad with Chipotle-Cumin Dressing

By , from the Culinate Kitchen collection

Pair this salad with simple Monterey Jack quesadillas.

Blue Cheese Dressing

By , from the Culinate Kitchen collection

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

Blueberry Cobbler

From the Culinate Kitchen collection by

Bake this easy summertime classic while you’re eating dinner.

Braised Cabbage and Onion with Poached Egg

From the collection

Jim Dixon transforms ordinary ingredients into something sublime.

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.

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.

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.

Bulgur Pilaf

By , from the Culinate Kitchen collection

Bulgur makes a quick and tasty side dish to pair with grilled (or roasted) meat or fish. It’s good by itself, too.

Butter Lettuce and Spinach with Citrus and Avocado

From the book The Greens Cookbook by

Make the dressing in the blender for a quick, lovely salad.

Cabbage Braised with Riesling and Bacon

From the book Chez Panisse Cooking by and

A terrific seasonal side dish from ‘Chez Panisse Cooking.’

Caramelized Cauliflower

From the collection

Carrot Hummus

From the book The Northwest Vegetarian Cookbook by

Debra Daniels-Zeller has a clever and tasty way to work more vegetables into your diet.

Cashew “Cheese” Spread

From the book Vegan Cooking for Dummies by

Raw cashews are central to this addictive vegan treat.

Celery Salad with the First Spring Herbs

By , from the Deborah Madison collection

Chicken Corn Chowder

By , from the Steve Subera collection

Chicken Man Sandwiches

By , from the Culinate Kitchen collection

These tasty ‘wiches combine chicken, slaw, and peanut and hoisin sauces.

chicken pot pie

Chicken Pot Pie

By , from the Culinate Kitchen collection

A diner classic, made at home.

Chicken Salad with Curry, Mandarin Oranges, Grapes, and Almonds

From the Culinate Kitchen collection by

Spicy, sweet, creamy, crunchy, this salad has it all.

Chinese Fish Parcels

From the book The River Cottage Fish Book by and

Here’s a tasty way to eat fish, from the brilliant River Cottage cooks.

pork and rice

Chipotle Adobado Pork with Cilantro Rice

From the collection

A delicious marinade flavors pork that goes well with rice and tortillas.

Chipotle Chicken Tacos

By , from the Culinate Kitchen collection

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

chocolate bundt pound cake

Chocolate Bundt Pound Cake

By , from the Culinate Kitchen collection

A chocolatey take on James Villas’ beloved pound-cake recipe from Saveur.

Chocolate Pots de Crème

From the book Ready for Dessert by

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

chocolate sour cream cake

Chocolate Sour Cream Bundt Cake with Chocolate Glaze

From the book Bi-Rite Market’s Eat Good Food by and

From Bi-Rite Market’s ‘Eat Good Food’ comes this beauty of a cake.

City (Beach) Salad

From the Culinate Kitchen collection by

A salad that tastes almost as good at home as it did on that weekend getaway.

duck confit hash with cilantro

Classic Potato Hash

By , from the Matthew Amster-Burton collection
cocoa banana muffin

Cocoa-Banana Muffins

From the book Intensely Chocolate by

Intense chocolate flavor defines these treats from Carole Bloom.

cold zucchini soup

Cold Zucchini Soup

By , from the Culinate Kitchen collection

Coconut milk gives this curry-scented soup its richness.

coleslaw

Coleslaw

From the collection

An easy slaw with a vinaigrette dressing.

Creole Hoppin’ Jean

From the collection

Bryant Terry’s vegan version of the classic New Year’s Day good-luck dish.

Crispy Potatoes with Paprika

From the collection

Well-made fried potatoes are often tasty, but duck fat gives Matthew Amster-Burton’s spuds an extra oomph.

cultural mongrel slaw

Cultural Mongrel Cabbage Slaw

By , from the Contributors collection

Easy-peasy, and everyone likes it.

pasta alla norma

Eggplant and Ricotta Sauce, Sicilian-Style

From the book Essentials of Classic Italian Cooking by

This Marcella Hazan interpretation of a classic highlights early-fall produce.

Eggplant Lasagne

By , from the Culinate Kitchen collection

A vegetarian lasagne that even meat-lovers adore.

farro risotto

Farro “Risotto” with Bacon, Corn, and Chanterelles

From the Culinate Kitchen collection by

What this “risotto” lacks in creaminess, it makes up with the nutty, earthy flavor of farro.

Farro “Risotto” with Roasted Butternut Squash

By , from the Culinate Kitchen collection

Nutty farro takes the place of Arborio rice in this adaptation of risotto.

farro salad

Farro Salad with Tomato, Red Onion, and Green Olives

From the collection

A festival of flavors, a breeze to assemble.

middle eastern salad

Fattoush

By , from the Culinate Kitchen collection

Pair juicy tomatoes with crisp pita bread and a lemony dressing.

Fava Bean Dip

By , from the Trista Cornelius collection

Fig, Prosciutto, and Fennel Salad

From the Culinate Kitchen collection by

Take advantage of the fresh figs now at market.

fish tacos

Fish Tacos with Chipotle-Lime Sauce

By , from the Culinate Kitchen collection

Fresh, bright flavors make these tacos a winner.

fried egg sandwich

Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar

From the collection

One of our favorite spring sandwiches, from Matthew Card.

Frittata for One

From the Culinate Kitchen collection by

The solo cook and diner will appreciate this single-serving frittata.

Fruit and Nut Muffins

By , from the Culinate Kitchen collection

Bananas and blueberries sweeten these snacks.

Garlicky Bean and Corn Enchiladas with Red Chile Sauce

By , from the Adam Ried collection

A good recipe for cleaning out the fridge.

Golden Chicken Stock

By , from the Kelly Myers collection
granola

Granola Your Way

From the book D.I.Y. Delicious by

A mix ‘n’ match guide from the book ‘D.I.Y. Delicious’ by Vanessa Barrington.

Greek-Inspired Lamb, Chard, and Feta Tourte

From the book Puff by

This meat pie isn’t quick, but it’s easy and deliciously worth the time.

Green Apple and Gouda Salad with Croutons

From the Culinate Kitchen collection by

Inspired by a Marcus Samuelsson recipe, this salad is a new Culinate favorite.

greens with goat cheese

Greens with Baked Goat Cheese Rounds

From the collection

A terrific make-ahead salad for a dinner party.

grilled chicken nori wraps

Grilled Chicken Nori Wraps

By , from the Bruce Bauer collection

Reminiscent of your favorite sushi roll — but made with chicken thighs.

fish with tomato-olive relish

Grilled Fish with Tomato-Olive Relish

By , from the Culinate Kitchen collection

The tangy relish complements rich-tasting, meaty fish.

Guacamole

By , from the Steve Holt collection
ranch dressing

Homemade Ranch Dressing

By , from the Culinate Kitchen collection

You don’t ever have to buy the bottled stuff again.

Homemade Veggie Bouillon

By , from the Katherine Deumling collection

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

Honeymoon Pasta

By , from the Culinate Kitchen collection

A flavorful pasta, full of summer vegetables and easy to make.

vinaigrette

House Vinaigrette

By , from the Culinate Kitchen collection

A good basic dressing for green, grain and potato salads.

Hummus Roll-Ups

From the Culinate Kitchen collection by

Perfect picnic food for a hike.

Idaho Salad

From the collection

Meat, cheese, and nuts embellish a simple salad.

Iron Maiden Spinach Salad

By , from the Culinate Kitchen collection

A tasty salad tossed with a citrus dressing and toasted pumpkin seeds.

israeli couscous salad

Israeli Couscous with Fresh Corn, Tomatoes, and Feta

From the book Cook This Now by

From Melissa Clark’s ‘Cook This Now,’ a fantastic seasonal salad.

italian wedding soup

Italian Wedding Soup

By , from the Zanne Miller collection

Once the meatballs are made, this soup goes together quickly.

japanese egg salad sandwiches

Japanese Egg Salad Sandwiches

From the book A Cook’s Journey to Japan by

Extra hard-boiled eggs? Try this spin on egg salad, from Sarah Marx Feldner.

Kale Chips

From the book The Meat Lover’s Meatless Cookbook by

We love this crave-worthy Kim O’Donnel recipe.

Killer Pumpkin Pancakes

From the book The Crabby Cook Cookbook by

We were won over by these moist, spicy cakes from ‘The Crabby Cook.’

Kung Pao Chicken
with House Rice

From the book Simply Ming One-Pot Meals by and

A classic that’s become a family favorite from ‘Simply Ming.’

lamb osso buco

Lamb Osso Buco

By , from the Culinate Kitchen collection

A twist on the classic, using lamb instead of veal shanks.

Leaving on a Trip Lasagne

By , from the Suzanne Cope collection
lentil salad

Lentil Salad with Herbs and Fennel

From the collection

Think of this salad as a base for sliced radishes, feta cheese, pickled onion — whatever.

Macaroni and Cauliflower Cheese Bake

From the book Jamie’s Food Revolution by

Comfort food with veg, from Jamie Oliver.

mary's texas sheet cake

Mary’s Texas Sheet Cake

From the collection

Cinnamon-chocolate-buttermilk cake topped with chocolate icing and pecans.

meatloaf

Meat Loaf

By , from the Culinate Kitchen collection

Millet Muffins

From the book Super Natural Every Day by

A whole-grain, whole-flavor recipe from Heidi Swanson’s new book, ‘Super Natural Every Day.’

raspberry-topped muffins

Muffins

From the book The Best-Loved and Brand-New Joy of Cooking by , , and

Top these versatile snacks with fresh or frozen berries.

alice medrich gingersnaps

My Gingersnaps

From the book Pure Dessert by

Three kinds of ginger go into Alice Medrich’s chewy classics, one of our go-tos.

New Orleans Style Barbecue Shrimp

By , from the Adam Higgs collection

In honor of Fat Tuesday, Adam Higgs offers this rich, addictive dish.

Noodles with Peanut Sauce and Chicken

By , from the Culinate Kitchen collection

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

oatmeal with nuts and apples

Oatmeal with Apples

By , from the Culinate Kitchen collection

Serve this breakfast champion with milk, brown sugar, chopped nuts, and raisins or dried cranberries.

Oatmeal-Apple Pancakes

From the Culinate Kitchen collection by

Inspired by Kim Boyce, these pancakes are a good way to use leftover oatmeal.

bread-and-butter pickles

Old-Fashioned Bread-and-Butters

From the book The Joy of Pickling by

Classic sandwich pickles from Linda Ziedrich.

Pasta and Bean Soup

By , from the Culinate Kitchen collection

Keeping the pasta and soup separate until you serve them enhances this dish.

Perfectly Great Turkey Burgers

From the book Fire It Up by and

From the new book ‘Fire It Up,’ these burgers are moist and rich and dripping with flavor.

Pine Nut Herb Salsa

By , from the Kelly Myers collection

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.

pomegranate and walnut salad

Pomegranate and Walnut Salad with Balsamic Vinaigrette

By , from the Culinate Kitchen collection

Pomegranates and walnuts enliven this winter salad.

Pot Roast with Peppers and Onions

By , from the Culinate Kitchen collection

Serve over mashed or roasted potatoes, or creamy polenta.

Pumpkin Purée

From the collection
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.

Purple Slaw with Toasted Pecans

From the book The Inspired Vegan by

Our recipe editor calls Bryant Terry’s new book of vegan recipes ‘truly inspiring.’ Here’s a taste.

spinach and bacon quiche

Quiche with Variations

By , from the Culinate Kitchen collection

A basic quiche recipe, with flavor variations.

Red Lentil and Winter Squash Dal

By , from the Katherine Deumling collection

Pair this with steamed greens for a warming winter dinner.

red wine braised lamb ragout

Red Wine-Braised Lamb Ragout with Creamy Polenta and Salsa Verde

From the Dustin Clark collection by

Dustin Clark created this recipe for the Indie Wine Festival in Portland, Oregon.

chocolate-chip cookies

Refrigerator Chocolate Chip Cookies

By , from the Culinate Kitchen collection

The ultimate delayed-gratification treat.

Remoulade

By , from the Laraine Perri collection

Ribollita

From the book The River Cafe Cook Book by and

From ‘The River Cafe Cook Book’ comes this hearty Italian soup.

beans and rice

Rice and Beans

From the Culinate Kitchen collection by

Here’s a reliably simple dish that lends itself to interpretation.

Risotto Primavera

From the book The Garden-Fresh Vegetable Cookbook by

Spring into summer with this tasty seasonal risotto.

lamb dinner

Roast Lamb

By , from the Culinate Kitchen collection

Roasted Beet and Lentil Salad

By , from the Culinate Kitchen collection

This composed salad with walnuts, arugula, and goat cheese makes a complete meal.

Roasted Peaches

From the Culinate Kitchen collection by

Like peach pie, without the pastry.

Short Rib Sugo and Farro

By , from the Jim Dixon collection

Jim Dixon pairs farro and beef — the perfect recipe for a lazy Sunday.

smashed potatoes

Smashed Potatoes

From the Culinate Kitchen collection by

Individual pre-cooked potatoes are smashed, seasoned, and roasted.

Sorrel Spinach Pesto

From the Culinate Kitchen collection by

Sorrel’s lemony tang pairs beautifully with spinach, but arugula also works here.

Soupe au Pistou (Vegetable Soup with Basil and Garlic)

From the book Simple French Food by

Richard Olney’s soup packs a wallop of flavor — and of vegetables.

Spaghetti Sauce with Chicken Sausage and Swiss Chard

By , from the Culinate Kitchen collection

Everyone who eats it will thank you for updating this classic.

Spicy Chicken Barley Soup with Sweet Potatoes and Spinach

From the book In the Kitchen with a Good Appetite by

A nutritious and delicious meal-in-a-bowl from Melissa Clark.

spring herb pasta

Spring Herb Pasta

By , from the Culinate Kitchen collection

You can throw this simple dish together at the last minute.

Spring Strata

From the book Dishing Up Oregon by

A delicious strata to serve for Easter brunch from ‘Dishing up Oregon.’

squash macaroni and cheese

Squash Macaroni and Cheese

By , from the Culinate Kitchen collection

Here’s a good way to incorporate vegetables into a dairy-and-pasta favorite.

Steel-Cut-Oatmeal Bars

By , from the Culinate Kitchen collection

Steel-cut oats for the person who doesn’t have time to make them.

Stewing Hen Ragu

By , from the Kelly Myers collection
stuffed summer vegetables

Stuffed Summer Vegetables

By , from the Culinate Kitchen collection

A Provençal-inspired filling that enhances many summer vegetables.

Tabbouleh

By , from the Linda Ziedrich collection

Tacos of Poblanos, Potatoes, and Creamy Braised Chard

From the book Rick Bayless’s Mexican Kitchen by

We’ve included a vegetarian option for this terrific Rick Bayless taco recipe.

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.

Thai Chicken Salad

From the collection

Toss roasted chicken and vegetables with a tangy lime dressing.

The Basic Burger

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by

Mark Bittman’s go-to hamburger is just the thing for Memorial Day weekend.

mojitos

The Perfect Mojito

From the book 101 Mojitos and Other Muddled Drinks by

The quintessential minty, rum cocktail for summer.

tortilla soup

Tortilla Soup

From the book A Year in a Vegetarian Kitchen by

A classic, soothing tomato soup with crunch.

Truffle Oven Fries

By , from the Shoshanna Cohen collection
turkey broth

Turkey Stock

By , from the Culinate Kitchen collection

Vegetable Fritters

By , from the Kelly Myers collection

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.

melon popsicles

Watermelon Mint Pops

From the collection

White Bean Dip with Herbs and Roasted Garlic

By , from the Culinate Kitchen collection

This zesty purée doubles as a dip and a sandwich spread.

White Beans and Greens Bruschetta

By , from the Culinate Kitchen collection

An adaptable recipe that can work as a vegetarian main dish or a starter.

arugula pizza

White Pizzas with Arugula

From the book Barefoot Contessa Back to Basics by

From Ina Garten, a favorite recipe that plays cool greens against a hot pie.

White Winter Soup

From the book River Cottage Family Cookbook by and

Our recipe editor picks this as her new favorite winter soup.

Whole-Grain Vegetable
Stir-Fry

From the book Short-Cut Vegan by

Lorna Sass’s quick meat-free recipe is a good one to have in your repertoire.

mushroom bruschetta

Wild Mushroom Bruschetta

From the Culinate Kitchen collection by

Turn autumn chanterelles into a fabulous appetizer.

Zanne’s World-Famous Rice Salad

From the collection

A meatless salad to serve as a simple main dish, or alongside a filet of salmon.

zucchini ribbon pasta

Zucchini Ribbon Pasta

By , from the Culinate Kitchen collection

The very thin ribbons of zucchini have a mouthfeel that’s more like pasta than squash.

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Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

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