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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.
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.
Black Bean and Roasted Sweet Potato Tostadas
From the Culinate Kitchen collection by Carrie Floyd
A winning combination for a vegetarian dinner.
Black Bean Salad with Chipotle-Cumin Dressing
By Carrie Floyd, from the Culinate Kitchen collection
Pair this salad with simple Monterey Jack quesadillas.
Blackberry Peach Almond Crumble
By Kim Carlson, from the Culinate Kitchen collection
Put your food processor to work making this berry-rich seasonal dessert.
Blueberry Pie
From the Culinate Kitchen collection by Carrie Floyd
A classic, plump with blueberries and kissed with lemon.
Buffalo Chili
By Carrie Floyd, from the Culinate Kitchen collection
There’s nothing like chili on a chilly day.
Cauliflower Mac ‘n’ Cheese
By Katherine Deumling, from the Katherine Deumling collection
Cherry-Apricot Crisp
From the Deborah Madison collection
Deborah Madison’s recipe combines stone fruits with an almond topping.
Cumin-Scented Quinoa with Red Beets
From the book Ancient Grains for Modern Meals by Maria Speck
A stunning combination from a new book about cooking ancient grains.
Easy Artichoke Dip
By Caroline Cummins, from the Culinate Kitchen collection
Everyday Cauliflower Curry
By Savita Iyer-Ahrestani, from the Savita Iyer-Ahrestani collection
Fattoush
By Carrie Floyd, from the Culinate Kitchen collection
Pair juicy tomatoes with crisp pita bread and a lemony dressing.
Granola Your Way
From the book D.I.Y. Delicious by Vanessa Barrington
A mix ‘n’ match guide from the book ‘D.I.Y. Delicious’ by Vanessa Barrington.
House Margarita
By Carrie Floyd, from the Culinate Kitchen collection
Agave nectar and fresh juice make these drinks both sweet and sour.
House Vinaigrette
By Carrie Floyd, from the Culinate Kitchen collection
A good basic dressing for green, grain and potato salads.
Iron Maiden Spinach Salad
By Carrie Floyd, from the Culinate Kitchen collection
A tasty salad tossed with a citrus dressing and toasted pumpkin seeds.
Lemon Chicken Breasts
From the book Barefoot Contessa How Easy is That? by Ina Garten
From the Barefoot Contessa’s ‘How Easy is That?’ comes this dinner-saving recipe.
Lemon Cornmeal Muffins with Berries
By Carrie Floyd, from the Culinate Kitchen collection
Lemon zest adds zing to these easy-to-make breakfast muffins.
Ma-Ma’s Deviled Eggs
From the book Deviled Eggs by Debbie Moose
Debbie Moose wrote the book on deviled eggs. Here’s her grandmother’s recipe.
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.
Noodles with Peanut Sauce and Chicken
By Carrie Floyd, from the Culinate Kitchen collection
Delicious at any temperature — hot, warm, or cold.
Oat Groats
From the Culinate Kitchen collection by Carrie Floyd
Make a pot of these on Monday and have ‘instant’ oatmeal all week long.
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.
Pad Thai for Adventurous Kids and Patient Adults
From the Matthew Amster-Burton collection
Pad Thai for Kids, Beginners, or the Impatient
From the Matthew Amster-Burton collection
Red Beans and Rice
From the book Vegetarian Cooking for Everyone by Deborah Madison
Rosemary White Bean Soup
From the book The Barefoot Contessa Cookbook by Ina Garten
This meaty-tasting soup from Ina Garten sticks to your ribs.
Salade Niçoise
By Carrie Floyd, from the Culinate Kitchen collection
Grilled tuna and basil vinaigrette brighten this classic salad.
Savory Ginger-Spiced Walnuts
By Kim Carlson, from the Culinate Kitchen collection
This easy recipe from Georgeanne Brennan is perfect party food.
Senegalese Peanut Soup
From the book Jewish Slow Cooker Recipes by Laura Frankel
From Laura Frankel’s book ‘Jewish Slow Cooker Recipes.’
Smashed Potatoes
From the Culinate Kitchen collection by Carrie Floyd
Individual pre-cooked potatoes are smashed, seasoned, and roasted.
Spicy Chicken Barley Soup with Sweet Potatoes and Spinach
From the book In the Kitchen with a Good Appetite by Melissa Clark
A nutritious and delicious meal-in-a-bowl from Melissa Clark.
Stir-Fried Greens with Ponzu and Brown Rice
By Carrie Floyd, from the Culinate Kitchen collection
Leafy greens and grains.
Stone Fruit Crisp
By Caroline Cummins, from the Culinate Kitchen collection
Make the most of end-of-the-season stone fruit with this tasty, uncomplicated recipe.
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.
The All-Banana Shake
From the book This Can’t Be Tofu! by Deborah Madison
What Deborah Madison’s recipe title doesn’t tell you is that there’s actually a secret ingredient in this shake.
The Kimmy
By Carrie Floyd, from the Culinate Kitchen collection
What do you get when you cross a mojito with a gin and tonic?
Toffee Brittle with Chocolate and Sea Salt
By Caroline Cummins, 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.
Turkey Rice Soup
By Carrie Floyd, from the Culinate Kitchen collection
Leftover turkey, transformed.
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.
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.
Weeknight Chicken Curry
From the recipe box Dinner Guest blog recipes by Susmita Sharma
Weeknight Curry
From the book Super Natural Every Day by Heidi Swanson
A flexible and favorite curry of Heidi Swanson’s, from her book ‘Super Natural Every Day.’
White Beans and Greens Bruschetta
By Kim Carlson, from the Culinate Kitchen collection
An adaptable recipe that can work as a vegetarian main dish or a starter.
Zuni Roast Chicken with Bread Salad
From the book The Zuni Cafe Cookbook by Judy Rodgers
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