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Algerian Eggplant Jam
From the book From Tapas to Meze by Joanne Weir
Joanne Weir, the author of this recipe, declared it one of her favorites.
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.
Cabbage Braised with Riesling and Bacon
From the book Chez Panisse Cooking by Paul Bertolli and Alice Waters
A terrific seasonal side dish from ‘Chez Panisse Cooking.’
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.
Cashew “Cheese” Spread
From the book Vegan Cooking for Dummies by Alexandra Jamieson
Raw cashews are central to this addictive vegan treat.
Cauliflower Carpaccio with Pine Nut Dressing and Golden Raisins
From the Kelly Myers collection
Cauliflower with Olives
From the book Molto Gusto by Mario Batali
Mario Batali keeps it uncomplicated with this Italian spin on cauliflower.
Chicken Saltimbocca
By Carrie Floyd, from the Culinate Kitchen collection
Chipotle Adobado Pork with Cilantro Rice
From the Matthew Card collection
A delicious marinade flavors pork that goes well with rice and tortillas.
Cold Zucchini Soup
By Caroline Cummins, from the Culinate Kitchen collection
Coconut milk gives this curry-scented soup its richness.
Cranberry Orange Tart
By Carrie Floyd, from the Culinate Kitchen collection
Invite a tart to your holiday table.
Crunchy Granola
By Carrie Floyd, from the Culinate Kitchen collection
So much better than store-bought, this recipe for granola makes enough to share.
Cultural Mongrel Cabbage Slaw
By Shoshanna Cohen, from the Contributors collection
Easy-peasy, and everyone likes it.
Garlic Dill Pickles
From the book Dinosaur Bar-B-Que by Nancy Radke and John Stage
Grilled Japanese Eggplant with Honey Soy Glaze
From the book Tom Douglas’ Seattle Kitchen by Tom Douglas
From Tom Douglas, a delicious way to eat summer eggplant.
Homemade Veggie Bouillon
By Katherine Deumling, from the Katherine Deumling collection
Mix this freezer-friendly blend with water for a fresh-tasting broth.
Joan Ohm’s Fresh Strawberry Pie
By Kim Carlson, from the Culinate Kitchen collection
A not-to-miss seasonal recipe from a favorite bakery.
Middle Eastern Chard and Lentil Soup
From the book Mediterranean Grains and Greens by Paula Wolfert
An lemony, earthy soup chockfull of greens.
Moroccan Chicken
By Carrie Floyd, from the Culinate Kitchen collection
A tangy, hearty dish with the salty, intriguing flavors of North Africa.
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.
Pastuccia (Polenta with Salumi and Raisins)
From the book Salumi by Joyce Goldstein, John Piccetti, and François Vecchio
Pumpkin Chocolate Cookies
By Kim Carlson, from the Culinate Kitchen collection
One of our favorite cookies, the perfect treat for a Halloween party.
Risotto Primavera
From the book The Garden-Fresh Vegetable Cookbook by Andrea Chesman
Spring into summer with this tasty seasonal risotto.
Savory Ginger-Spiced Walnuts
By Kim Carlson, from the Culinate Kitchen collection
This easy recipe from Georgeanne Brennan is perfect party food.
Soy-Free, Egg-Free, Oil-Based Pie Crust
By Wendy Cohan, from the Wendy Cohan collection
Sugo di Carne
By Carrie Floyd, from the Culinate Kitchen collection
Turn pot roast into pasta sauce following this popular Caffe Mingo recipe.
Tangelo-Tangerine Pudding
By Deborah Madison, from the Deborah Madison collection
Toffee Brittle with Chocolate and Sea Salt
By Caroline Cummins, from the Culinate Kitchen collection
Tomato Sauce with Roasted Vegetables
By Carrie Floyd, from the Culinate Kitchen collection
Quick: Make this to freeze while tomatoes are still going strong.
Vegetable Fritters
By Kelly Myers, from the Kelly Myers collection
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