Farm Tour Diaries: California’s Walnut Harvest Celebration
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Roasted Brussels Sprouts
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Gluten-Free Sage Cornbread
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Saffron Risotto with Broccoli
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Kimchi Stew
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Vegetable Stock
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Mushroom Stock
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Warm Lentil Salad with Grapes, Feta, and Mint
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Book Report: Q&A with American Wasteland author Jonathan Bloom
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Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate
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Fennel, Beet, and Citrus Salad with Yogurt Dressing
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Savoy Cabbage Salad with Carrot-Ginger Dressing
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Broccoli Slaw Salad with Five-Spice Tofu
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Crepas Fiestas
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Christmas Chick’n Filets and Potato Salad
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Russian Black Bread
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Danish Almond Streusel Cake
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Gramma Skopek’s Holiday Hoska
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No-Knead Vegan Swedish Cardamom Bread
The VT staff will be talking about (and making) this no-knead Swedish cardamom bread recipe for years to come.
Celebrate Vegan Month of Food This November
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Coobook Report: Victoria Boutenko’s Green for Life
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Pro Advice on Cooking with Cornmeal
Celebrated cookbook authors Leslie Cerier and Robin Asbell suggest great ways to cook with cornmeal—in all its guises.
Ask a Chef: Claire Criscuolo
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Hit Man: Q&A with Claude Kelly
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Tell VT: What cooking practice really spooks you out?
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Broccoli Raab, Sicilian Style
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Compassionate Cuisine with Animal Acres
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Pear Tarte Tatin
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Ginger-Pear Muffins
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Quick Walnut Pâté Sandwiches with Pears and Arugula
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Roasted Pear Salad with Chèvre and Fig Vinaigrette
This easy, elegant fall salad can be served as a light supper.
Cinnamon Apple and Banana Chips
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Okra and Onions
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Stuffed Cauliflower
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Coffee for the Birds: Q&A with the Smithsonian Migratory Bird Center’s Robert Rice
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Black-Eyed Pea Dip
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Poblano White Chili
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Rajas
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Roasted Poblano Vinaigrette
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Poblano-Cheese Wafers
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Prosecco-Poached Pear Tiramisu
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Maple Bundt Cake
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Raw Kale Salad with Root Vegetables
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Aromatic Brown Jasmine Rice
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Crostini with Sun-Dried Tomato Aïoli, Smoky Peppers, and Roasted Corn
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South American Squash and Vegetable Ragoût
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Onion-Stuffed Flat Bread
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Wicked Cool Olive Owls
A sharp knife, a couple of radishes, and some sunflower seeds are all you need to turn black olives into itty-bitty owls.
Spooky Serpent Swamp
Ssso good, ssso easy, and there's no need to tell kids there's spinach swimming in the guacamole. Have a pizza cutter on hand for easy slicing and sharing.
Frankenpeppers
If kids balk at eating the bell pepper skulls of these brainy creations, rinse them well after serving, then cut into strips for snacks later on.
Marshmonsters
Hooray for the wide availability of veg marshmallows that make these simple desserts possible. Assemble the monsters just before serving.
Buckwheat-Black Bean Soup
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Asian Toasted Sesame and Chile Dipping Sauce
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Zucchini Tempura Chips
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Crispy Kale Chips
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Rosemary Sweet Potato Chips
Unlike white potatoes, sweet potatoes do not have to be cooked before they’re eaten. We’ve seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper.
Cashew Vanilla Cream
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Tex-Mex Quinoa with Black Beans and Corn
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Farfalle with Tomato-Goat Cheese Cream Sauce
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Curried Butternut Squash Risotto with Cashews
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Mock Chicken Divan Pot Pie
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Moroccan Lentil Stew with Raisins
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Primo Pasta
10 outrageously easy 5-ingredient dinners
One on One with ‘Bones’ Star (and Vegan) Emily Deschanel
The 'Bones' and 'Animal Kingdom' star – and passionate advocate for animals – opens up about life behind the scenes
Tangy Carrot-Apple Salad with Cider Vinaigrette
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Cauliflower
From creamy soups to crunchy salad additions, cauliflower's the ultimate can-do vegetable
One On One with Lisa Bloom
Veg living powers this high-energy legal eagle
A Finer Grind
The five best spices to roast whole and crush to order
Apple Bonanza
Celebrate apple season with easy recipes that make the most of autumn's bounty
Sushi Party
Roll up the fun with this easy dinner menu
Wild About Waffles
Elegant variations on the breakfast and brunch classic
Hummus Perfection
Discover the secret to great homemade hummus from an artist who learned it from the Bedouins
House Foods America Takes Tofu Solar
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One on One with Patrick McDonnell
Life imitates art for this animal-championing artist
Passport to Flavor
A vegetarian cook's guide to navigating ethnic markets
Frozen Assets
Get sun-kissed summer flavor all year long when you preserve the season's bounty in your freezer
Does Raw Milk Do the Body Good?
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Party on the Patio!
Invite friends over for a Mediterranean-inspired feast
Fresh Talent: Q&A with Vanessa Lengies
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Ask a Chef: Jona Silva
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