Thyme

Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.

The success of tamale making depends on assembling the right steamer. Select a container with a lid that is large enough to easily hold all tamales, and use a stainless steel steamer rack, steamer basket or a Chinese metal or bamboo steamer, making sure that the water does not touch the rack.

Once you’ve discovered how easy it is to make a great tomato soup, you’ll wonder why you ever bought canned.

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew.

Blanched almonds give this creamy-crumbly cheese a rich texture. Unbaked, it will be smooth and spreadable. Baking will make it a bit more crumbly, like traditional feta cheese.

For an hors d’oeuvre version of this dish, stuff button mushrooms with a spoonful of the millet filling, and bake 10 minutes. In addition to saucepan cooking directions, we’re including instructions for cooking millet in a rice cooker, which yields soft, fluffy results.

Chickpeas and vegetables get baked into zucchini shells with a crunchy topping.

This take on eggs Florentine uses a lemony parsnip purée instead of richer Mornay or hollandaise sauce.

Masa harina, the corn flour used to make tortillas and tamales, holds these sausages together.

Yes, you can carve a roast this Thanksgiving! Our seitan roast pairs well with all the tasty trimmings of the holiday--and makes great leftover sandwiches, too.