To search for specific recipes, use the search field below
For example, try entering “soup” or “chicken”
Got some extra tomatoes and not sure what to do with them? Enter “tomatoes” for a recipe!
LATEST RECIPES FROM THE MARKET
The Best Egg Salad
The Best Egg Salad from Serious Eats Ingredients: 6 hard-cooked* eggs, chilled and peeled 1/4 cup mayonnaise 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon 1/3 cup finely diced celery (about 1 small stalk) [...]
Roasted Carrots With Parsley and Thyme
Roasted Carrots With Parsley and Thyme Recipe by Martha Rose Shulman for The New York Times Ingredients: 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3 tablespoons extra virgin [...]
How to Caramelize Onions
How to Caramelize Onions by Elise Bauer for Simply Recipes Ingredients: 5 large onions, yellow, white, or red 3 Tbsp. olive oil 2 Tbsp. butter Salt 1 tsp. sugar (optional) Balsamic vinegar (optional) Directions: Slice the [...]
Kale, Mushroom, and Bacon Personal Pizzas
Kale, Mushroom, and Bacon Personal Pizzas from a recipe by Hannah Klinger for Cooking Light Ingredients: 2 (6-in.) whole-wheat pitas* 1 tablespoon olive oil 1 teaspoon minced fresh rosemary 1/2 teaspoon grated lemon rind 1 [...]
Veggie Spring Rolls
Veggie Spring Rolls recipe by: Devon O'Brien for Eating Well Ingredients: Spring Rolls 1 medium beet (preferably Candy Cane or Chioggia), peeled 1 medium radish (preferably watermelon), peeled 8 rice paper wrappers 1 firm ripe avocado, [...]
Colcannon
Colcannon from a recipe by Chris Morocco for Bon Apetit Ingredients: 5 medium gold potatoes (about 1¾ pounds) Kosher salt 6 tablespoons unsalted butter, divided 2 leeks, white and pale-green parts only, sliced in half [...]
Fennel and Cinnamon-Rubbed Roast Chicken and Lemons with Potato Wedges
Fennel and Cinnamon-Rubbed Roast Chicken and Lemons with Potato Wedges from Serious Eats Ingredients: 1/4 cup whole fennel seeds, toasted until fragrant 1 teaspoon whole coriander seeds, toasted until fragrant 1 teaspoon whole black peppercorns, toasted [...]
Roasted Vegetable and Burger Patty Salad
Roasted Vegetable and Burger Patty Salad Ingredients for Roasted Vegetables: 1 cup (3/4-inch) cubed peeled butternut squash 3 small shallots, peeled and halved 2 parsnips peeled and cut into 1-inch pieces 2 beets, peeled and [...]
Gratin Dauphinois
Gratin Dauphinois from Bea, aka La Tartine Gourmande Ingredients: 2 garlic cloves, peeled and halved Unsalted butter, for the baking dish 1 cup (240 ml) whole milk 1 cup (240 ml) heavy cream Twig of [...]
Vegetable Stew
Vegetable Stew Originally published in Bountiful Harvest Cookbook 1994 Ingredients: 1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes 2 tablespoons oil 1 medium onion, chopped 2 medium potatoes, peeled and cubed 1 [...]
Farmers Market Fried Rice
Farmers Market Fried Rice by Grace Young for Eating Well Ingredients: 2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided 2 large eggs, beaten 2 tablespoons minced garlic ½ cup thinly sliced shallots [...]
Slow-Cooked Salmon with Turnips and Swiss Chard
Slow-Cooked Salmon with Turnips and Swiss Chard By Renee Erickson for Bon Apetit Ingredients: 4 6-oz. pieces skinless salmon fillet 4 tablespoons olive oil, divided 1 teaspoon finely grated lemon zest Kosher salt 4 garlic [...]
Classic Chicken Soup
Classic Chicken Soup from Real Simple Ingredients: 1 3½- to 4-pound chicken 6 carrots, peeled 4 celery stalks 1 large yellow onion, quartered 2½ teaspoons kosher salt 1 teaspoon whole black peppercorns Directions: Place the [...]
Kid-Friendly Creamy Vegetable Soup
Kid-Friendly Creamy Vegetable Soup from Raising Generation Nourished Ingredients: ¼ cup friendly fat to cook in (butter, coconut oil, lard) 5 medium onions, chopped 8 cloves garlic, minced 4 quarts chicken bone broth (recipe here) [...]
Grandma ‘s Favorite Stir-Fry
Grandma ‘s Favorite Stir-Fry Ingredients: 1 pork tenderloin whole (approx.. ¾ lb.) 3 tablespoons soy sauce 1 tablespoon dry sherry 2 ½ teaspoons cornstarch 1 ¼ teaspoons minced fresh ginger or 1/8 teaspoon ground ginger [...]
Chicken Pot Pie Soup
Chicken Pot Pie Soup By Jessica Merchant – “How Sweet It Is” Ingredients: 1 sheet puff pastry, thawed 2 boneless, skinless chicken breasts, cooked and shredded 1 tablespoon olive oil 2 tablespoons unsalted butter 1/2 [...]
Butternut Queso Fundido
Butternut Queso Fundido from Cooking Light Ingredients: 1 teaspoon canola oil 3/4 cup diced red onion 1 1/2 tablespoons all-purpose flour 1/4 cup unsalted chicken or vegetable stock 10 ounces roasted butternut squash* 1 tablespoon minced chipotle chiles in adobo sauce, [...]
Sheet Pan Roasted Vegetables
Sheet Pan Roasted Vegetables from Cooking Light Ingredients: 3 tablespoons olive oil 2 tablespoons whole-grain mustard 1 tablespoon chopped fresh thyme 1 tablespoon apple cider vinegar, divided 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground [...]
Sweet Potato Kale Frittata
Sweet Potato Kale Frittata from Country Living Ingredients: 6 large eggs 1 c. half-and-half 1 tsp. Kosher salt ½ tsp. Freshly ground pepper 2 c. sweet potatoes 2 tbsp. olive oil 2 c. firmly packed [...]
Spicy Whole-Roasted Cauliflower
Spicy Whole-Roasted Cauliflower from Pure Wow Ingredients: 1 tablespoon vegetable oil 1 head cauliflower 1½ cups plain Greek yogurt 1 lime, zested and juiced 2 tablespoons chile powder 1 tablespoon cumin 1 tablespoon garlic powder [...]
Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage
Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage from Closet Cooking Ingredients: 6 ounces pasta 1 tablespoon butter 1 clove garlic, chopped 1 cup heavy cream or milk 1/2 cup pumpkin puree 4 ounces goat [...]
Pumpkin Seeds Five Ways!
When you carve that Jack-O-Lantern this year, SAVE THE SEEDS! Here's what you do: Using a spoon, scrape the pulp and seeds into a bowl. Preheat the oven to 425 degrees. Separate the seeds from [...]
Pasta With Roasted Romanesco And Capers
Pasta With Roasted Romanesco And Capers from Claire Saffitz for Bon Appetit Ingredients: ¼ cup chopped almonds ¼ cup plus 3 tablespoons olive oil; plus more for drizzling 2 tablespoons drained capers, patted dry, divided Kosher salt ½ medium romanesco or cauliflower, cored, [...]
Broccoli and Pepper Stir-Fry
Broccoli and Pepper Stir-Fry by Dawn Perry for Real Simple Ingredients: 1 tablespoon canola oil 1 tablespoon grated fresh ginger 1 bell pepper, chopped 1 bunch broccoli, cut into florets (6 cups) 1 bunch scallions, [...]
