Search
Recipe Queue
African Peanut Stew
From the book Almost Meatless by Joy Manning and Tara Mataraza Desmond
A traditional West African recipe, full of good nutrients and flavor.
Almond Cookies
From the book Sundays at Moosewood Restaurant by Moosewood Collective
A delicious butter cookie spiked with almond extract.
Amazing Turkey Chili
From the book The Earthbound Cook by Myra Goodman
Apricot Vanilla Jam
By Caroline Cummins, from the Culinate Kitchen collection
Preserve now, enjoy later.
Artichokes, Oven-Roasted Tomatoes, and Goat Cheese
From the book Panini Express by Lauren Chattman and Daniel Leader
Authentic Cheese Fondue
By Kim Carlson, from the Culinate Kitchen collection
Autumn Sorrel Soup
By Linda Ziedrich, from the Linda Ziedrich collection
Aztec Guacamole
From the book Cooking with the Seasons at Rancho La Puerta by Jesús González, Deborah Schneider, and Deborah Szekely
Barm
The second step in making sourdough bread.
From the book The Bread Baker’s Apprentice by Peter Reinhart
Basic Scones
By Carrie Floyd, from the Culinate Kitchen collection
Basic Sourdough Bread
From the book The Bread Baker’s Apprentice by Peter Reinhart
Beet Soup
By Caroline Cummins, from the Culinate Kitchen collection
A bowl of hearty beet soup warms you up when the temperature outside drops.
Bhapa Doi
From the book How to Cook Indian by Sanjeev Kapoor
Blueberry Twist
From the book Cool Waters by Brian Preston-Campbell
Blueberry, lemon, and ground ginger will leave your friends guessing flavors.
Bone Marrow Dumplings
From the book Odd Bits by Jennifer McLagan
Braised Cabbage and Onion with Poached Egg
From the Jim Dixon collection
Jim Dixon transforms ordinary ingredients into something sublime.
Braised Red Cabbage with Apple and Juniper
From the Matthew Card collection
Stunning color for the winter table.
Bulgur Pilaf
By Carrie Floyd, 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.
Candied Citrus Peel
By Caroline Cummins, from the Culinate Kitchen collection
Look for citrus with a thick rind to use for this classic candy recipe.
Cannoli
By Zanne Miller, from the Zanne Miller collection
Caramel Sauce
From the Matthew Amster-Burton collection
Catalán Salt Pinch Cake
From the book Rose’s Heavenly Cakes by Rose Levy Beranbaum
Here’s an almond-kissed cake from Rose Levy Beranbaum.
Celery Root and Potato Gratin
From the book Vegetarian Cooking for Everyone by Deborah Madison
Cha Yen (Thai Iced Tea)
From the book Iced Tea by Fred Thompson
Chai Tea
By Carrie Floyd, from the Culinate Kitchen collection
Not too sweet, with hints of ginger and cardamom, this milky brew trumps store-bought concentrates.
Chinese Five-Spice Cookies
From the book Martin Yan’s Asian Favorites by Martin Yan
Martin Yan’s elegant cookies go beautifully with tea.
Chipotle-Glazed Steak and Avocado Salad
From the book Simply Mexican by Lourdes Castro
Chive Mashed Potatoes
From the book Chanterelle by Andrew Friedman and David Waltuck
Chocolate Butterscotch Chip Cookies
By Sharon Hunt, from the Sharon Hunt collection
Chocolate Chip Cookies
From the book Good to the Grain by Kim Boyce
Big, chewy cookies made entirely with whole-wheat flour.
Chocolate Mocha Cake with Irish Whiskey
From the book Good Tempered Food by Tamasin Day-Lewis
Chocolate Syrup
From the Matthew Amster-Burton collection
An easy classic. Perfect for pouring over ice cream.
cinnamon honey shortbread
From the recipe box goody, goodies by Sarah Gilbert
Clam Chowder
From the book The Cape Cod Table by Lora Brody
Classic Hot Cocoa
By Caroline Cummins, from the Culinate Kitchen collection
Good for breakfast, great for a snack.
Classic Vanilla Bean Crème Brûlée
From the book Crème Brûlée by Lou Seibert Pappas
Learn to make the definitive version of this dessert.
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.
Cranberry Orange Scones
By Carrie Floyd, from the Culinate Kitchen collection
Another variation on a winning combo (cranberries and orange zest).
Creamy Eggs with Tomato and Peppers, Basque Style
From the book Eating Local by Janet Fletcher
Crispy Orange Beef
From the book The Shun Lee Cookbook by Michael Tong
Cumin-Crusted Salmon with Citrus Butter
From the book Chanterelle by Andrew Friedman and David Waltuck
A recipe from New York’s acclaimed Chanterelle.
Dad’s Baked Beans
From the book Caprial Cooks for Friends by Caprial Pence
Dark Chocolate Fudge
From the book The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer
A classic fudge recipe that’s easier that it looks.
Dinner Rolls
By Kelly Stewart, from the Kelly Stewart collection
Falafel
From the book The New Moosewood Cookbook by Mollie Katzen
Tuck Mollie Katzen’s falafel into pita bread with veggies and tahini dressing.
Flourless Chocolate Cake
From the book Hip Kosher by Ronnie Fein
Ronnie Fein’s recipe for the person who believes there can never be too much chocolate.
Fresh Udon Noodles
By Matthew Amster-Burton, from the Matthew Amster-Burton collection
Galuska (Spaetzle)
By Carolyn Banfalvi, from the Carolyn Bánfalvi collection
Garlic Dill Pickles
From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage
German Chocolate Cake
By Carrie Floyd, from the Culinate Kitchen collection
A well-loved, old-fashioned family favorite.
Graham Crackers
From the book Jam It, Pickle It, Cure It by Karen Solomon
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.
Grapefruit Simple Syrup
By Kelly Myers, from the Kelly Myers collection
Gravlax (Cured Salmon)
By Caroline Cummins, from the Culinate Kitchen collection
Homemade Butter
From the book Fat by Jennifer McLagan
Homemade Marshmallows
By Caroline Cummins, from the Culinate Kitchen collection
Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses
From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn
From “Cindy Pawlcyn’s Appetizers.”
Honey-Almond Cantuccini
From the book Ancient Grains for Modern Meals by Maria Speck
Maria Speck’s small biscotti feature both almonds and almond meal.
Hot Ginger-Honey Lemonade
From the Culinate Kitchen collection by Carrie Floyd
Under the weather? This warm, sweet, and spicy beverage will boost your well-being.
Hot Toddy
By Carrie Floyd, from the Culinate Kitchen collection
A favorite winter beverage made with citrus, honey, and spirits.
Japanese Egg Salad Sandwiches
From the book A Cook’s Journey to Japan by Sarah Marx Feldner
Extra hard-boiled eggs? Try this spin on egg salad, from Sarah Marx Feldner.
Kuban Borscht
By Jenny Holm, from the Jenny Holm collection
Lavender Syrup
From the book The Kitchen Garden Cookbook by DK Publishing
This pretty, aromatic syrup works well to flavor meringues, cakes, and cookies.
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 Scones
By Ronnie Fein, from the Ronnie Fein collection
Madeleines
By Caroline Cummins, from the Culinate Kitchen collection
Simple, delicate French tea cakes.
Maria’s Spaghetti with Tomato and Artichoke Sauce
From the Kelly Myers collection
Meyer Lemon Mousse
From the Helen Rennie collection
Use the season’s last Meyer lemons for this dreamy dessert from Helen Rennie.
Milk-and-Honey Steamer
By Carrie Floyd, from the Culinate Kitchen collection
A spoonful of honey and a splash of vanilla or almond flavor this steamer.
Muffins
From the book The Best-Loved and Brand-New Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer
Top these versatile snacks with fresh or frozen berries.
Mushroom Sauce
From the book Delicious Memories by Anna Boiardi
Nonna Anna’s Polenta Pasticciata
From the book Delicious Memories by Anna Boiardi
Old-Fashioned Lemonade
From the book Lemonade by Fred Thompson
Orzo and Asparagus Salad
By Carrie Floyd, from the Culinate Kitchen collection
A salad for spring; serve solo or as a side to grilled salmon.
Oxtail Stew
From the book The Feast Nearby by Robin Mather
Panini with Goat Cheese, Arugula, Roasted Peppers, and Salame
From the book Salumi by Joyce Goldstein, John Piccetti, and François Vecchio
A fresh take on a salami sandwich from the book ‘Salumi.’
Peanut Butter Cookies
From the Meera S.T. Vargo collection
This cookie is made with lots of peanut butter for an intense peanut flavor.
Peppermint Biscotti
From the book Farmstead Chef by John Ivanko and Lisa Kivirist
Perfect Pinto Beans
By Kelly Myers, from the Kelly Myers collection
Potato Gratin Dauphinois
From the book Mediterranean Clay Pot Cooking by Paula Wolfert
From Paula Wolfert’s new book, ‘Mediterranean Clay Pot Cooking.’
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.
Rabbit and Wild Mushroom Ragout
From the book A Well-Seasoned Appetite by Molly O'Neill
Radish Sandwiches
From the book Local Flavors by Deborah Madison
Rhubarb Ginger Jam
By Caroline Cummins, from the Culinate Kitchen collection
Once you’ve finished making rhubarb pies, consider this jam.
Roasted Tomatoes and Pumpkin Seed Pesto Tacos
From the book Tacos by Mark Miller
Put this recipe in your queue for summer’s tomato season.
Roasted Vegetable Quiche
By Megan Scott, from the Megan Scott collection
Ruby
From the book Hip Sips by Lucy Brennan
Lucy Brennan’s gorgeous beet-infused-vodka cocktail is found in her book, ‘Hip Sips.’
Sassy Olive Tapenade
By Carrie Floyd, from the Culinate Kitchen collection
Saturday’s Limeade
From the book Lemonade by Fred Thompson
An uncomplicated version of perhaps the most refreshing beverage around.
Sauerkraut Pierogi
By Jennifer Walker, from the Jennifer Walker collection
Seed Culture
The first step in making sourdough bread
From the book The Bread Baker’s Apprentice by Peter Reinhart
Senegalese Peanut Soup
From the book Jewish Slow Cooker Recipes by Laura Frankel
From Laura Frankel’s book ‘Jewish Slow Cooker Recipes.’
Sonja’s German Apple Cake
From the Harriet Fasenfest collection
Essentially a free-form apple pie, baked in a standard casserole dish.
Spaghetti and Meatballs
From the book Beef by John Torode
Combine fresh and canned tomatoes in this classic recipe.
Spinach Pâté with Walnuts
By Carrie Floyd, from the Culinate Kitchen collection
A light appetizer to add to the holiday table.
Split Pea Tom Yum Soup
By Marisa McClellan, from the Marisa McClellan collection
Squash Ravioli
By Caroline Cummins, from the Culinate Kitchen collection
Make a half batch as an appetizer, or a full batch for dinner.
Steamed Persimmon Pudding with Silky Persimmon Purée
By Deborah Madison, from the Deborah Madison collection
Stuffed Summer Vegetables
By Caroline Cummins, from the Culinate Kitchen collection
A Provençal-inspired filling that enhances many summer vegetables.
Swedish Meatballs with Cranberry Sauce
From the book Roast Figs, Sugar Snow by Diana Henry
Tea Ice Milk
By Jehnee Rains, from the Jehnee Rains collection
Frozen refreshment for a hot day, from Jehnee Rains.
Thai Curry Gaeng Koa
From the book The Elements of Life by Su-Mei Yu
An ancient curry from award-winning author Su-Mei Yu.
The Bittersweet
By Carrie Floyd, from the Culinate Kitchen collection
The Kimmy
By Carrie Floyd, from the Culinate Kitchen collection
What do you get when you cross a mojito with a gin and tonic?
Tiroler Leckerli (Austrian Christmas Cookies)
By Caroline Cummins, from the Culinate Kitchen collection
Toffee Brittle with Chocolate and Sea Salt
By Caroline Cummins, from the Culinate Kitchen collection
Turnip and Turnip Greens Soup
From the book Fresh from the Farmers’ Market by Janet Fletcher
Seek out turnips from the farmers’ market to make this soup.
Twisted Joy of Cooking Iced Tea
From the book Iced Tea by Fred Thompson
Ultimate Chocolate Sauce
From the book Green & Black’s Organic Ultimate Chocolate Recipes by Micah Carr-Hill
Serve hot, at room temperature, or cold from the fridge.
Vanilla Poached Pears
From the book Jam, Jelly & Relish by Ghillie James
A lovely way to preserve pears, from British author Ghillie James.
Vegetable Fritters
By Kelly Myers, from the Kelly Myers collection
Whole-Wheat Date Scones
From the book Supper for a Song by Tamasin Day-Lewis
From Tamasin Day-Lewis, a sweet and nutty treat.
Whole-Wheat Pita Bread
From the Culinate Kitchen collection by Carrie Floyd
There’s nothing like fresh-out-of-the-oven pita. Easy to make, too.
Yeasted Oat Pancakes
By Deborah Madison, from the Deborah Madison collection
Zabaglione
From the book Essentials of Classic Italian Cooking by Marcella Hazan
This warm, wine-scented froth is a lovely special yet uncomplicated dessert.
Zuni Roast Chicken with Bread Salad
From the book The Zuni Cafe Cookbook by Judy Rodgers
| | Table Talk: November 17A local-foods feastJosh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
Most Popular Articles
Editor’s Choice
Most Emailed
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r2a8d55e06bf1