Recipes

Bow tie pasta tossed with juicy tomatoes and melted Brie for a rich, tangy-smooth dish. Elegant and ready in minutes.

A decadent twist on mac and cheese with broccoli, crispy bacon, and crunchy potato nugget topping. Rich, satisfying, and great for feeding a crowd or indulging.

A fresh, protein-packed salad featuring flaked salmon, crisp veggies, and a zesty dressing. Light yet satisfying, perfect for lunches or summer meals.

Thin spaghetti tossed with juicy tomatoes, garlic, and fresh basil. A light, classic Italian dish that’s quick to prepare and big on fresh flavor.

From Tyler Kord's cookbook, A Super Upsetting Cookbook About Sandwiches. It would not be unreasonable to balk at the official the name of this recipe—"Bacon Mayo (for Vegetarians and Meat Eaters)"—and its motley crew of disparate ingredients: toasted Lapsang souchong tea leaves, soy sauce, allspice, mayonnaise, and... drumroll please... grape jelly.

This vegetarian-friendly quiche is as easy as it gets: You throw all the ingredients in a pan, mix them up, and toss it in the oven. The best part? It's a delicious way to get my kids to eat veggies, and you can store it in the freezer and save it for another day—like during a hectic morning before school. Organic milk is a natural choice for this recipe, since it adds a light creaminess and natural sweetness that complements the vegetables well. I especially love to make this recipe during the summer, but it works all year-round; I vary the ingredients depending on what's in season.

What's a pastry chef to do when the doctor keeps saying that the cholesterol numbers are a little high? Well, if that pastry chef were me -- and she is -- she is going to learn to make adjustments to the types of food she eats and also the way that they are prepared. Honestly, it's a little difficult.

I'm not sure where I originally found this recipe, but my copy is on a worn, torn sheet of ruled paper. Vegetarian (or Mock) Chopped "Liver" tastes like the real thing, yet is vegetarian-friendly. It is also budget-friendly. Plus, it uses up that half-bag of brown lentils you have hiding in the back of the pantry.

Lately, I’m a savory oatmeal evangelist. This dish is warm, comforting, nutrient dense, and perfect for literally any meal. The possibilities are endless when it comes to toppings, flavor-bases, and even the type of oats you use. This recipe serves as a basic introduction for anyone new to the concept of a savory oatmeal you can have for dinner. I’m calling for steel-cut oats here, as they retain a bit of texture even when cooked.

Homemade mustard is easy, actually. Ok, sure, it’s a multi-day process, but it’s almost all inactive time. Making mustard is so straightforward, delicious, and customizable, you’ll be wondering why people don’t do it more often. This version calls for Champagne, perfect for using up any pesky, fast-flattening bottles you may have open, but any sparkling wine or even non-sparkling wine will do. Once the mustard is finished, it can only benefit from sitting and maturing in the fridge for a couple of days before enjoying.