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A Simple Cabbage Stir-Fry
From the book 5 Spices, 50 Dishes by Ruta Kahate
A Day-Glo side dish to perk up the palate.
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.
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.
All I Want For Christmas Gingerbread
From the Sara Perry collection
Anything Goes Oatmeal Bread
From the Sarah Gilbert 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.
Apple Pie
By Beth Howard, from the Beth Howard collection
A can-do recipe from Beth Howard, author of ‘Making Piece: A Memoir of Love, Loss, and Pie.’
Baked Oatmeal
From the Meera S.T. Vargo collection
Baked Spinach and Goat Cheese Dumplings
From the book Goat by Mark Scarbrough and Bruce Weinstein
Baked Tomatoes with
Cheese and Thyme
From the book Tender by Nigel Slater
From Nigel Slater’s indispensable ‘Tender,’ comes this simple, luscious recipe.
Banana Muffins
By Carrie Floyd, from the Culinate Kitchen collection
Turn ripe bananas into muffins (or bread) for a tasty breakfast or snack.
Banana Sour Cream Pancakes
From the book Barefoot Contessa Family Style by Ina Garten
This Ina Garten recipe makes an excellent choice for a New Year’s Day breakfast.
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.
Black Bean Salad with Chipotle-Cumin Dressing
By Carrie Floyd, from the Culinate Kitchen collection
Pair this salad with simple Monterey Jack quesadillas.
Blender Crêpes
From the Culinate Kitchen collection by Carrie Floyd
A foolproof, no-hassle batter for easy-to-make crêpes.
Blood Orange Cocktail
By Carrie Floyd, from the Culinate Kitchen collection
Make the most of the winter citrus season with this lovely drink.
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.
Brandied Late Summer Fruit
From the Kelly Myers collection
Bread Pudding with Lemon and Raisins
From the Kelly Myers collection
A classic moist cake-like dessert.
Buttermilk Banana Bread
From the book Get Cooking by Mollie Katzen
Kudos to Mollie Katzen for this especially moist and flavorful bread.
Buttermilk Pancakes
From the Meera S.T. Vargo collection
The fluffiest, moistest pancakes you can make.
Butternut Squash Lasagne
By Kim Carlson, from the Culinate Kitchen collection
Autumn bliss in a pan: layers of vegetables, sausage and cheese.
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.
Caramel Toffee Bars
By Caroline Cummins, from the Culinate Kitchen collection
Flaky, chewy shortbread topped with sticky, caramelly almonds.
Carrot Halva
By Kelly Myers, from the Kelly Myers collection
Carrot-Coconut Milk Soup
From the book Urban Pantry by Amy Pennington
A simple but luscious soup to make from ingredients you probably have on hand.
Carrot-Currant Muffins
By Carrie Floyd, from the Culinate Kitchen collection
These muffins are good both plain and gussied up with cream-cheese frosting.
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.
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.
Chicken Liver Bruschetta with Capers and Sage
By Kelly Myers, from the Kelly Myers collection
Although bruschetta often is served as an appetizer, paired with salad, this could be dinner.
Chicken Salad with Celery and Scallions
From the Ellen Jackson collection
Chicken Salad with Fennel, Almonds, and Lemon Mayo
By Carrie Floyd, from the Culinate Kitchen collection
When life gives you chicken, make yummy chicken salad.
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.
Chipotle Chicken Tacos
By Carrie Floyd, from the Culinate Kitchen collection
Make large quantities of chipotle chicken for dinner tonight, and dinner tomorrow.
Chocolate Chip Cookies
From the book Good to the Grain by Kim Boyce
Big, chewy cookies made entirely with whole-wheat flour.
Chocolate Crackle Cookies
By Caroline Cummins, from the Culinate Kitchen collection
Dusted with powdered sugar, these cookies are both crunchy and chewy.
Chocolate Ganache Frosting
By Carrie Floyd, from the Culinate Kitchen collection
Chocolate Panna Cotta
From the book Goat by Mark Scarbrough and Bruce Weinstein
Chocolate Pudding Cake
From the book Art of the Slow Cooker by Andrew Schloss
Chocolate Sour Cream Bundt Cake with Chocolate Glaze
From the book Bi-Rite Market’s Eat Good Food by Dabney Gough and Sam Mogannam
From Bi-Rite Market’s ‘Eat Good Food’ comes this beauty of a cake.
Citrus-Marinated Pork Chops
By Carrie Floyd, from the Culinate Kitchen collection
Classic Potato Hash
By Matthew Amster-Burton, from the Matthew Amster-Burton collection
Classic Reuben
From the Keri Fisher collection
Clemencello
By Carrie Floyd, from the Culinate Kitchen collection
An orange twist on the Italian liqueur known as limoncello.
Cocoa-Banana Muffins
From the book Intensely Chocolate by Carole Bloom
Intense chocolate flavor defines these treats from Carole Bloom.
Coconut-Peanut Sauce
From the Meera S.T. Vargo collection
Country Potato Salad
By Carrie Floyd, from the Culinate Kitchen collection
A variation on Greek salad with red potatoes and basil.
Couscous Soup with Chicken, Tomatoes, and Mint
From the book From Tapas to Meze by Joanne Weir
Make this hearty soup ahead of time to let the flavors meld.
Cranberry Orange Tart
By Carrie Floyd, from the Culinate Kitchen collection
Invite a tart to your holiday table.
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
So much better than store-bought, this recipe for granola makes enough to share.
Crème Anglaise
By Caroline Cummins, from the Culinate Kitchen collection
Cuban Sandwich
From the Keri Fisher collection
A sandwich to fortify your guests on Super Bowl Sunday.
Cucumber Canapés
By Carrie Floyd, from the Culinate Kitchen collection
Spread lemon-spiked mascarpone on cucumber slices and top with smoked salmon for a lovely appetizer.
Cucumber Raita
From the Sona Pai collection
Cucumber Salad
From the Meera S.T. Vargo collection
Dry-Fried Shrimp
From the book Comfort Me with Apples by Ruth Reichl
Early Spring Soupe au Pistou
From the recipe box Verdura recipes by Caroline Lewis
A dollop of pesto adds the essence of summer to this early-spring soup.
Fattoush
By Carrie Floyd, from the Culinate Kitchen collection
Pair juicy tomatoes with crisp pita bread and a lemony dressing.
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.
Fresh Raspberry Blueberry Tart with a Shortbread Crust
From the book The Cape Cod Table by Lora Brody
This free-form shortbread crust is a perfect start if you are new to pastry-making.
Frosted Chocolate Cookies
By Kim Carlson, from the Culinate Kitchen collection
Garlic Lemon Aïoli
From the Kelly Myers collection
Ginger Pecan Lemon Bars
By Caroline Cummins, from the Culinate Kitchen collection
Tangy lemon bars with a nutty crust.
Ginger-Lemon Scones
From the Culinate Kitchen collection by Carrie Floyd
A lemony favorite made in part with whole-wheat pastry flour.
Glazed Salmon with Dijon Mustard Sauce
From the Helen Rennie collection
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.
Greek Cabbage Salad
By Carrie Floyd, from the Culinate Kitchen collection
A summertime use for cabbage.
Grilled Lamb Steaks with Green Olive and Scallion Salsa Verde
From the Kelly Myers collection
Smoky grilled lamb with a zesty sauce.
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.
Grilled Mozzarella Sandwich with Pesto and Tomato
By Carrie Floyd, from the Culinate Kitchen collection
A fresh take on grilled cheese.
Grilled Tuna with Romesco
By Carrie Floyd, from the Culinate Kitchen collection
Top grilled fish with a zesty Spanish sauce of peppers and almonds.
Hot Apple Cider
By Carrie Floyd, from the Culinate Kitchen collection
A spicy autumn classic, best served in a pumpkin patch.
Hot Toddy
By Carrie Floyd, from the Culinate Kitchen collection
A favorite winter beverage made with citrus, honey, and spirits.
Idaho Salad
From the Matthew Amster-Burton collection
Meat, cheese, and nuts embellish a simple salad.
Involtini (Eggplant Rolls)
By Caroline Cummins, from the Culinate Kitchen collection
Italian Muffuletta
From the recipe box Sandwiches by Shari Sirkin
A lovely lunch, this sandwich combines two traditions into one delectable package.
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.
Killer Pumpkin Pancakes
From the book The Crabby Cook Cookbook by Jessica Harper
We were won over by these moist, spicy cakes from ‘The Crabby Cook.’
Lamb Burgers
By Caroline Cummins, from the Culinate Kitchen collection
A new twist on a classic Fourth of July favorite.
Lemon Aïoli
From the Kelly Myers collection
Lemon Sugar Cookies
From the book Allergy-Free Desserts by Elizabeth Gordon
A gluten-free, dairy-free cookie kissed with lemon.
Mango Lassi
From the Sona Pai collection
Maple Yogurt Pound Cake
From the book The Food52 Cookbook by Amanda Hesser and Merrill Stubbs
Mexican-Style Rice
By Caroline Cummins, from the Culinate Kitchen collection
Mint Pesto
By Caroline Cummins, from the Culinate Kitchen collection
Mom’s Adobo
By Keith Wagstaff, from the Keith Wagstaff collection
Monday Night Marinara
By Jen Smith, from the Jen Smith collection
Moroccan Red Lentil Soup
From the book Art of the Slow Cooker by Andrew Schloss
Multigrain No-Knead Bread
From the Ellen Jackson collection
Mushroom Soup
From the book Comfort Me with Apples by Ruth Reichl
My Gingersnaps
From the book Pure Dessert by Alice Medrich
Three kinds of ginger go into Alice Medrich’s chewy classics, one of our go-tos.
Not-for-the-Birds Millet Cookies
From the Culinate Kitchen collection by Carrie Floyd
Everyone likes these sweet whole-grain treats.
Not-Quite-Monster Cookies
By Kim Carlson, from the Culinate Kitchen collection
A flourless favorite.
Oatmeal Chocolate Chip Cookies
By Kim Carlson, from the Culinate Kitchen collection
Orecchiette with Ricotta, Fava Beans, and Mint
From the book The Kitchen Diaries by Nigel Slater
A light summer supper from Nigel Slater.
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.
Pappa di Zucchini (Zucchini Soup)
From the Kelly Myers collection
Peperonata
From the Kelly Myers collection
A versatile dish of peppers and onions cooked until sweet, then finished with a splash of vinegar.
Persian Kebabs
By Caroline Cummins, from the Culinate Kitchen collection
Grilled lamb or beef with yogurt sauce, fresh herbs, radishes, and flatbread.
Pine Nut Herb Salsa
By Kelly Myers, from the Kelly Myers collection
Pork Loin with Poblano Chiles
From the book I Like Food, Food Tastes Good by Kara Zuaro
This tasty recipe comes from Nate Query, the bassist with the band The Decemberists.
Pot Roast with Peppers and Onions
By Carrie Floyd, from the Culinate Kitchen collection
Serve over mashed or roasted potatoes, or creamy polenta.
Potato Salad with Lemon, Dill, and Smoked Salmon
From the Culinate Kitchen collection by Carrie Floyd
Based on a Scandinavian classic, this salad can be the centerpiece of a meal.
Potato-Kale Soup
By Carrie Floyd, from the Culinate Kitchen collection
Chicken broth and chile flakes flavor this nourishing soup.
Preserved Lemons
By Carrie Floyd, from the Culinate Kitchen collection
Make a batch for yourself, and another to give as a gift.
Prosecco Cocktail
By Carrie Floyd, from the Culinate Kitchen collection
A splash of berry elixir and a lemon twist gussy up a glass of prosecco.
Pumpkin Chocolate Cookies
By Kim Carlson, from the Culinate Kitchen collection
One of our favorite cookies, the perfect treat for a Halloween party.
Pumpkin Gingersnap Pie
By Caroline Cummins, from the Culinate Kitchen collection
Two twists on classic pumpkin pie: a lighter filling and a crunchy, gingery crust.
Quick Collard Greens
By Kelly Myers, from the Kelly Myers collection
A tasty and easy way to eat your greens, from Kelly Myers.
Quick Cranberry Bread
From the book Beard on Bread by James Beard
A favorite James Beard recipe to make for the holidays.
Quinoa Salad with Lemon Dressing
By Carrie Floyd, from the Culinate Kitchen collection
This salad makes a great make-ahead meal or sack lunch.
Ragu for a Cold Day
From the book The School of Essential Ingredients by Erica Bauermeister
Ratatouille with Polenta
By Carrie Floyd, from the Culinate Kitchen collection
Make this classic dish with the last of summer’s bounty.
Refrigerator Chocolate Chip Cookies
By Caroline Cummins, from the Culinate Kitchen collection
The ultimate delayed-gratification treat.
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.
Salsa Verde with Hard-Cooked Egg
By Katherine Deumling, from the Katherine Deumling collection
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.
Sausages Braised in Beer with Sauerkraut
From the book New Classic Family Dinners by Mark Peel
From a new book of family-favorite recipes.
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.
Shrimp Po’ Boy
From the Keri Fisher collection
Simple Pickled Beets
From the Culinate Kitchen collection by Carrie Floyd
We’re crazy about these beets, adapted from a Mark Bittman recipe.
Smoked Salmon and Meyer Lemon Sandwich
By Carrie Floyd, from the Culinate Kitchen collection
Celebrating Meyer lemons.
Soft-Boiled Eggs
By Carrie Floyd, from the Culinate Kitchen collection
A perfect way to eat farm-fresh eggs.
Spicy Green Chutney
From the Sona Pai collection
Steel-Cut-Oatmeal Bars
By Kim Carlson, from the Culinate Kitchen collection
Steel-cut oats for the person who doesn’t have time to make them.
Steeping Fruit
From the book Urban Pantry by Amy Pennington
Amy Pennington infuses dried fruit with Earl Grey tea and brandy.
Stewing Hen Ragu
By Kelly Myers, from the Kelly Myers collection
Strawberry Orange Crisp
From the Keri Fisher collection
Orange zest and a splash of Grand Marnier give a hint of citrus to this easy strawberry dessert.
Strawberry Yogurt Banana Bread
From the recipe box Favorites by Ryan Ferdinand
Stuffed Artichokes with Lemon Aïoli
From the Kelly Myers collection
Suzanne’s Fudge Bars
By Carrie Floyd, from the Culinate Kitchen collection
Craving chocolate? These bars hit the spot!
Sweet Potato Soup with Buttered Cashews
From the book Home Made by Yvette Van Boven
A rich and delicious one-bowl wonder from the new book ‘Home Made.’
Tabouli
By Carrie Floyd, from the Culinate Kitchen collection
Lemon, mint, and plenty of parsley add zing to this classic grain salad.
Tandoori Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Thai Chicken Salad
From the Keri Fisher collection
Toss roasted chicken and vegetables with a tangy lime dressing.
Thyme and Caper Salmoriglio
By Kelly Myers, from the Kelly Myers collection
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
Tomato-Avocado Salsa
By Carrie Floyd, from the Culinate Kitchen collection
Turn the bounty of late summer tomatoes into salsa.
Tortas with Chipotle Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Trail Bars
From the Culinate Kitchen collection by Carrie Floyd
A nutty, chewy trail bar and snack, made with almonds, prunes, and oats.
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.
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 Bean Loaf
By Caroline Cummins, from the Culinate Kitchen collection
A bakery favorite, shortened.
Vegetable and Walnut Pizza
From the Culinate Kitchen collection by Carrie Floyd
Just a little do-ahead work makes this Mollie Katzen recipe easy enough for weekday dinner.
Vegetable Fritters
By Kelly Myers, from the Kelly Myers collection
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 Dip with Herbs and Roasted Garlic
By Carrie Floyd, from the Culinate Kitchen collection
This zesty purée doubles as a dip and a sandwich spread.
Whole Grain Buttermilk Pancakes
By Carrie Floyd, from the Culinate Kitchen collection
Ditch the boxed pancake mix! Serve these beauties with fresh strawberries.
Zucchini Fritters with Yogurt Sauce
From the Kelly Myers collection
Zucchini Purée with Ricotta Cream and Tomato Tartare
From the Kelly Myers collection
Zucchini Slippers
From the book I Like Food, Food Tastes Good by Kara Zuaro
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