Recipes & Cooking Tips
Yellow Split Pea Butternut Soup
The aroma of split pea soup cooking on the stove, not to mention its incredibly flavor, makes this soup a favorite.
Lentil Chestnut Loaf
How do you make lentils into something extra special? Transform them into a lentil loaf using roasted chestnuts as the secret ingredient...
Potato Shiitake Soup
Whether you are in the mood for something warm and creamy or simply looking for a different way to cook potatoes that need to be used, potato soup is the perfect, quick solution.
Delicious Greens Two Ways
Whether simply steamed or braised with sautéed onions and mushrooms, cooked greens are a perfect complement to any meal, especially in the fall and winter when greens are at their peak in flavors.
Risotto Made Easy
For information on the four varieties of rice that are typically used for risotto and why they are chosen, check out New Good Food: Essential Ingredients for Cooking and Eating Well (pages 54–55) and New Good Food Shopper's Pocket Guide (pages 52–53).
Apple Crisp
Full of natural fruit sweetness and an oh-so-delicious crunchy crisp, we think this apple crisp is perfect for breakfast, as well as for dessert.
Almond Fennel Congee
Delicious, warming, nourishing, and very easy to prepare... Our recipe for Almond Fennel Congee rates tops in all accounts, making this our favorite whole grain hot cereal that keeps us happy and satisfied for hours
Making and Nurturing a Sourdough Starter
There seem to be as many recipes for sourdough culture starters as there are bread books. The sourdough culture I have nurtured and used since 1992 is based on a recipe by natural foods author Meredith McCarty.
Great Chicken Stir-Fry Made Easy
This recipe has turned into a big hit at our house — so much so, that we make it nearly every week. Rehydrated dried mushrooms and toasted sesame oil invariably find their way in each stir-fry I make, but the rest of the ingredients vary depending on what veggies we have on hand and what particular seasoning suits me at the moment.