Cook A Thing
Vegan Umami Broth
bonappetit.com
Roasting the vegetables along with a trio of umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep, satisfying flavor that can be used in a variety of soups or braises.
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Hummus Heaped with Tomatoes and Cucumbers
smittenkitchen.com
Like clockwork every summer, I decide that the only thing I want to eat are variations on tomato-cucumber salad.
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Broccoli Cheddar Soup
smittenkitchen.com
For reasons I cannot articulate I spent half the summer with a nonstop craving for broccoli cheddar soup.
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Egg White Mayonnaise
seriouseats.com
Let's be clear: Egg white mayo isn't about cutting calories or cholesterol; it's about making the most of whatever ingredients you have on hand.
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Cultured Butter Cookies
cooking.nytimes.com
These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter.
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Oven Fries
smittenkitchen.com
I am staunchly of the belief that if you really really crave something you should indulge it.
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Chocolate Cherry Layer Cake
seriouseats.com
Dark chocolate and tart cherry juice, together in a rich layer cake.
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Baked Tamagoyaki
extracrispy.com
The finished product is a tamagoyaki that’s at once creamy, custardy, delicate, and delicious.
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We All Root For Rutabaga
tastecooking.com
A few restaurant tricks can turn this unglamorous root vegetable into a rich, caramelized porcine imposter.
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Ambrosia Cake
cooking.nytimes.com
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia you’ll adore this cake.
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Pecan Sandies
smittenkitchen.com
Party foods should come in one-bite servings.
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Winter Squash and Wild Mushroom Curry
cooking.nytimes.com
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a fall evening.
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Celebration Cake
cooking.nytimes.com
This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect.
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Vegetarian Skillet Chili
cooking.nytimes.com
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop.
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Eleven Madison Park Granola
cooking.nytimes.com
At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast.
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Dairy-free Chocolate Cake
seriouseats.com
This simple, weeknight-friendly cake comes together fast—no fancy equipment required!
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Chocolate-covered Digestive Biscuits (mcvities)
seriouseats.com
Like graham crackers, digestive biscuits get their distinctive flavor and tenderness from a portion of whole wheat flour worked into the dough.
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