Recipes

Pumpkin and Pancetta Soup This is a recipe from Jill Silverman Hough, cooking teacher and author of “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love” (Wiley, 2010).  Her work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Clean Eating, Napa Sonoma, and other magazines.  “The hardest thing about making this soup is tackling the pumpkin-and that’s not very hard at […]

In my kitchen, autumn means roasting! This vegan centerpiece takes some time to prepare — just like Mom’s nonvegan roasts, of days past — but the hearty deliciousness makes it time well spent. Reach for this recipe to impress company at special events, holidays, or dinner parties; or use it as a make-ahead staple for sandwiches, wraps, and stews throughout the week. You’ll also get to enjoy a warm, cozy, delicious-smelling kitchen at no extra charge!

Some odd things are done to dairy products before they reach the local supermarket. Even though I am an inveterate label reader, I was still surprised to see how many ingredients my favorite brand of sour cream contains.

I admit it: Halloween makes my inner child go a little bit crazy! I love finding new and spooky ways to play with my food. This All-Hallows’ snack-table centerpiece takes a bit of preparation, but is well worth the effort — after all, what could be more festive at this time of year than zombie brains?!

Drop biscuits are the easiest sort of biscuits to make. They’re a little bit denser than your typical biscuit, because they use oil instead of butter, and they cook up fast enough to prepare even on a busy weeknight! These olive oil drop biscuits are a healthier version of the classic recipe.

I’ve made my own almond milk many times but my friend Justin mentioned a while back that he made milk from sunflower seeds. Here’s how you can make your own!

As fall comes around I start craving something hearty like this to warm me up. It’s such a lovely time to get outside and enjoy our farmers’ markets and local gardens, so throw on a scarf and have fun in the fresh air searching through the bounty for ingredients!

This filling vegan milkshake tastes indulgent, but packs a great nutritional power-punch. If you love Reese’s Peanut Butter Cups but don’t want junk food, try this quick and easy recipe: enjoy the best of both worlds!

There’s nothing like the taste of homemade tofu. Here’s how to make tofu and use the pulp left over from this tofu recipe to make delicious soysage!