Whole-wheat flour is made from grinding or mashing wheat and is used in baking.
Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe. ...read more
As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan ...read more
Healthy homemade pizza crust and sauce are easier than you think! Here, the crust lets you sneak whole-wheat flour and flaxseeds into a kids’ favorite, while the 3-ingredient sauce keeps things simple and healthful. For extra slumber-party fun, prepare the dough and sauce, then ...read more
Blueberries and cherries, a couple of summertime favorites, complement each other in this quick seasonal dessert. ...read more
No need for a pie pan to make a pretty French-style dessert. ...read more
The light flavor of white whole-wheat flour means no one will guess this sweet yeast bread is made with 50 percent whole-grain flour. The rich, sweet dough also makes great, decadent dinner rolls or cinnamon rolls. ...read more
Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between ...read more
Lisa Kelly, a personal chef from Waltham, Mass., created these tasty eggplant stacks after returning from a trip to Italy. ...read more
Honey, olive oil, whole-wheat flour, and orange are happy companions in this version of a traditional Greek treat. ...read more
Fresh sage adds delicate flavor to baked goods like this fruit-and-nut-laced bread. ...read more
"This appetizer is a 'tease' for upcoming flavors and textures," says Stanford Inn by the Sea co-proprietor Jeff Stanford about the following recipe; we're posting it as extra credit for VT readers of our January/February 2012 "Paradise Found" feature, which showcases recipes ...read more
Traditionally, English muffins are made with a batter that is poured into rings on a hot griddle. This recipe simplifies the process with a soft dough that doesn’t require rings. Toasted, the muffin halves are chewier than store-bought brands; for crisper bread, wait a day or two ...read more
If you like extra ginger zing, fold 1/2 cup finely diced candied ginger into the batter for these tender muffins. ...read more
Watch dinner guests' eyes light up when you bring out this baked beauty. ...read more
This recipe makes extra fried tofu that you can easily use in salads or on sandwiches. ...read more
This is a versatile, rustically handsome loaf with a crusty top, surprising lightness, and pleasing nutty taste and aroma. ...read more
A vegetarian with a nonveg husband, Vivian Larsen, who won second place in VT's 2009 Reader Recipe Contest for this recipe, started adapting Pennsylvania Dutch recipes familiar from her mate's childhood to win him over: "I tried this recipe out twice before taking it to a ...read more
Pure maple syrup adds bold, robust flavor to a late-fall quick bread. ...read more
This dense, crusty loaf calls for flaxseeds in three different forms: soaked, ground, and whole (raw) for decorating the top. ...read more
A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use. ...read more
Irish soda bread is just barely sweet and biscuit-like—perfect with a savory meal. It’s usually baked in a large round, but here we’ve cut it into scone-like wedges that take only 20 minutes to bake. ...read more
A more healthful variation on the classic Argentinean pastry, these empanadas call for whole-wheat flour and are baked instead of deep-fried. ...read more
Secret Ingredient: aged cheese Because aged cheeses, such as Parmesan, are relatively pungent, you don’t need much to pump up the cheesy flavor of a lower-fat variety such as mozzarella. This pizza is great for entertaining because everything can be prepared ahead, then ...read more
White whole-wheat flour is made from naturally light-colored wheat and adds fiber to baked goods without creating too much heaviness. It can be found in health food stores or online from King Arthur Flour or Bob’s Red Mill. You can substitute with unbleached all-purpose flour. ...read more