Cinnamon

Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold. ...read more

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. ...read more

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative. ...read more

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal. ...read more

Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding ½ teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor. ...read more

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes. ...read more

Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says. ...read more

These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging. ...read more

Necessity is the mother of invention for Holly Mell: A vegetarian since she was 10, she's been cooking non-meat meals for herself for a long time and has also had to find ways around her food allergies. And what a way she's found with this recipe! If you've ever been let down by ...read more

Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs. ...read more

Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger. ...read more

Here, almond creamer creates rich results without dairy. ...read more

What’s in a name? When you sell oat- and raisin-laced pancakes as “oatmeal cookie” pancakes and drizzle them with a cookie look-alike glaze, kids won’t notice the healthy add-ins or miss the maple syrup they usually pour over pancakes. ...read more

These hearty sandwiches, which taste good hot or cold, are great options for busy weeknights when dining times are different for everyone in the family. You can also take leftovers as lunch the next day. Serve with a baby-spinach salad. ...read more

Want a change from chili at your next party? This veggie-laden North African stew is just the ticket. We’ve provided a recipe for the spice blend ras el hanout, which is traditionally used to season the dish, but you can also just use 2 to 3 Tbs. prepared ras el hanout spice ...read more

With a lightly crunchy, granola-like layer on top and a doughy, coconut-saturated center, this baked oatmeal is hearty and comforting. Serve warm or at room temperature, either on its own or with a dollop of tangy yogurt. ...read more

Gingerbread cookies aren’t just for Christmas. In fact, they may even taste more like a treat after the holidays when the rich flavors of molasses, ginger, and cinnamon aren’t everywhere. For the meringue frosting to get crisp, it needs to dry on the cookies 2 hours before ...read more

Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios. ...read more

A smooth, creamy pumpkin custard surrounds sweet pear halves for an updated version of the classic holiday dessert. ...read more

These tender cookies have all the sweet satisfaction of candy apples, without the stick-to-your-teeth texture. The secret when making the glaze is to keep a close eye on the thermometer so that the sugar reaches the hard-crack-stage temperature of 290° to 300°F. ...read more

Cayenne pepper and chili powder spice up creamy custards that hit the spot when the weather turns chilly. You can omit the light corn syrup, but it helps keep the sugar from crystallizing before it turns to caramel. ...read more

Serve these squash rings as a side dish, or add a scoop of pumpkin ice cream for a yummy dessert. Look for Grade B maple syrup for its dark color and rich flavor. ...read more

Serve these small gems for breakfast or brunch or as a light, healthful dessert. ...read more

Professional pet sitter and “obsessive baker” Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year. “This recipe came about after my dad and I picked an insane amount of blueberries last fall,” she explains. “I was making all kinds of blueberry desserts ...read more