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Almond Torte
From the book Chez Panisse Desserts by Lindsey Shere
Deborah Madison’s favorite birthday cake.
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.
Bacon Fried Rice
By Matthew Amster-Burton, from the Matthew Amster-Burton collection
Banana Muffins
By Carrie Floyd, from the Culinate Kitchen collection
Turn ripe bananas into muffins (or bread) for a tasty breakfast or snack.
Bread Pudding with Lemon and Raisins
From the Kelly Myers collection
A classic moist cake-like dessert.
Bulgur Wheat with Lentils, Caramelized Onions, and Mushrooms
Mujadarah
From the book Hip Kosher by Ronnie Fein
Butternut Squash Lasagne
By Kim Carlson, from the Culinate Kitchen collection
Autumn bliss in a pan: layers of vegetables, sausage and cheese.
Chicken Pot Pie
By Caroline Cummins, from the Culinate Kitchen collection
A diner classic, made at home.
Cocoa-Banana Muffins
From the book Intensely Chocolate by Carole Bloom
Intense chocolate flavor defines these treats from Carole Bloom.
Cranberry Orange Scones
By Carrie Floyd, from the Culinate Kitchen collection
Another variation on a winning combo (cranberries and orange zest).
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.
Culinate Gazpacho
By Kim Carlson, from the Culinate Kitchen collection
Make this soup in the morning so that it can chill well before you serve it.
Dark Chocolate Cupcakes
From the book The Essential Baker by Carole Bloom
Dark Chocolate Ice Cream
From the book Recipe of the Week: Ice Cream by Sally Sampson
Use good-quality chocolate in Sally Sampson’s rich frozen delight.
Fudgy Brownies
From the book The Essence of Chocolate by John Scharffenberger and Robert Steinberg
The essence of chocolate.
Italian Plum Cake
By Carrie Floyd, from the Culinate Kitchen collection
A quick and easy cake that both kids and adults appreciate.
Last Word in Nutmeg Muffins
From the book The Breakfast Book by Marion Cunningham
Irresistible muffins from Marion Cunningham.
Middle Eastern Chard and Lentil Soup
From the book Mediterranean Grains and Greens by Paula Wolfert
An lemony, earthy soup chockfull of greens.
Munyew’s Dal
By Carrie Floyd, from the Culinate Kitchen collection
Served over rice with a dollop of chutney, this dal makes a meal.
Nibby Buckwheat Butter Cookies
From the book Pure Dessert by Alice Medrich
Alice Medrich likes to bake with cacao nibs.
Noodles with Peanut Sauce and Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Delicious at any temperature — hot, warm, or cold.
Olive and Onion Focaccia
By Christina Eng, from the Christina Eng collection
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.
Pasta with Onions and Sage
From the Jim Dixon collection
Pumpkin Chocolate Cookies
By Kim Carlson, from the Culinate Kitchen collection
One of our favorite cookies, the perfect treat for a Halloween party.
Quinoa Salad with Lemon Dressing
By Carrie Floyd, from the Culinate Kitchen collection
This salad makes a great make-ahead meal or sack lunch.
Remoulade
By Laraine Perri, from the Laraine Perri collection
Rich Lemon Rice
From the book Unplugged Kitchen by Viana La Place
Roasted Sweet Potato Wedges
From the book Kitchen Sense by Mitchell Davis
Shivi’s Indian Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Serve with rice or naan for a meal that even the kids will like.
Spaghettini with Handfuls of Herbs
By Deborah Madison, from the Deborah Madison collection
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.
Squash Macaroni and Cheese
By Caroline Cummins, from the Culinate Kitchen collection
Here’s a good way to incorporate vegetables into a dairy-and-pasta favorite.
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.
Tangelo-Tangerine Pudding
By Deborah Madison, from the Deborah Madison collection
Upside-Down Polenta Plum Cake
From the book Cook This Now by Melissa Clark
A tasty cake from Melissa Clark’s new book, ‘Cook This Now.’ Which you should do.
Vegetable Fried Rice
By Carrie Floyd, from the Culinate Kitchen collection
With precooked or leftover rice, this recipe makes a quick weeknight meal.
Vegetable Fritters
By Kelly Myers, from the Kelly Myers collection
Very Spicy, Delicious Chickpeas
From the book Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey
A wonderfully tart and hot chickpea recipe from Madhur Jaffrey.
Wheat Berries and Garbanzos with Lemon-Tahini Dressing
By Carrie Floyd, from the Culinate Kitchen collection
We pair nutty grains and plump garbanzos with a tangy yogurt dressing.
White Bean, Orange Squash, and Kale Soup
By Carrie Floyd, from the Culinate Kitchen collection
A flavorful and filling meal in a bowl.
White Winter Soup
From the book River Cottage Family Cookbook by Fizz Carr and Hugh Fearnley-Whittingstall
Our recipe editor picks this as her new favorite winter soup.
Whole Grain Buttermilk Pancakes
By Carrie Floyd, from the Culinate Kitchen collection
Ditch the boxed pancake mix! Serve these beauties with fresh strawberries.
Winter Squash, Rapini, and Barley Soup
From the Kelly Myers collection
Zucchini Purée with Ricotta Cream and Tomato Tartare
From the Kelly Myers collection
Zucchini Ribbon Pasta
By Caroline Cummins, 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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