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cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!
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At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.
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Get Edible Vegetable Skewers Recipe from Food Network
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Get Galette des Rois aux Amandes (Three Kings Almond Tart) Recipe from Food Network
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Sweet potato and carrot muffins are the perfect amount of sweet and get an extra chew from oats added to the batter.
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
www.delish.com
This recipe was contributed by Ruth Estfon of Palm Harbor, Florida.