Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
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9 recipes
A home-style cinnamon toast goes further than the usual butter-and-sugar version: buttered bread is browned under a weight, drenched in cinnamon stick syrup, coated in cinnamon sugar, then fried sugar-side down until the edges turn glossy and candy-like. It calls for 10 minutes of prep and 20 minutes of cooking, and serves four.
A make-ahead brioche loaf becomes the base for crisp-edged French toast, served with fresh strawberry sauce, vanilla whipped cream, walnut crumble and maple syrup.
King oyster mushrooms and vital wheat gluten come together to create tender, meaty plant-based ribs that hold up beautifully on the grill. The recipe includes a from-scratch barbecue sauce, though a favorite bottled version works just as well. Make the slabs ahead and refrigerate for a few days, then simply bring to room temperature and finish over fire.
A made-from-scratch dumpling project: tangy sour cream dough, a potato filling loaded with browned mixed mushrooms and herbs, and a quick horseradish crème fraîche on the side.
This meatless green chili relies on canned fire-roasted chiles for its sauce, avoiding the work of roasting and peeling fresh ones. It can be prepared up to three days in advance. The accompanying moist corn bread can also be made a day ahead—cool it completely, wrap it tightly in foil, and keep it at room temperature.
Two 9-inch cake layers, a center strip removed and reserved, become a football-shaped dessert without a specialty pan. The cutout pieces are crumbled into frosting to form an edible dirt base, which is then scattered with green-tinted coconut for grass.
Mushrooms lend a hearty bite to chickpea-based falafel, which gets tucked into warm pita with a cool cucumber-yogurt sauce. A side of green beans brightened with lemon and tarragon rounds out the meal.
This salad pairs creamy diced avocado with bright orange segments for a refreshing contrast. Buy your avocados a few days ahead—ripe ones are often hard to find on the day you plan to make it.
Inspired by falafel, these baked broccoli and chickpea bites deliver a crunchy exterior and a creamy interior, seasoned with fresh herbs and warm spices. Serve them as a lighter party appetizer, a fiber-rich side, or a topping that adds crunch to salads. A tangy harissa-yogurt sauce complements the bites, and since harissa brands differ in heat, you can dial the spice up or down to suit your taste. They also freeze well, so a double batch is worth making for a future meal.
