Vegan Apple Pie
This holiday beauty proves just how delicious special-diet desserts can taste. The pate brisee for this pie is made with safflower oil, not butter, so vegans can dig in.
Chris Bianco's Pizza Dough
Roasted Red Potatoes
A simple but satisfying side dish you'll make again and again, this roasted red potato recipe takes 5 minutes to prep and about 30 minutes of hands off time to roast. All you need are baby red potatoes, olive oil, and fresh rosemary, or another hardy herb such as thyme. Martha's secret for deliciously crispy roasted potatoes is to preheat the baking sheet while she preps the potatoes.
15-Minute Lentil Soup
Need lentil soup for one? We're here for you with this super fast recipe for a "can"-do dinner. It starts with canned lentils and vegetable or chicken broth, that's why it's so fast. You'll add garlic, onion, carrot, and celery just like you would in a big-batch lentil soup. For a healthy, delicious, and easy meal, you can't beat this recipe. Serve with plenty of crusty bread.
Roasted Pumpkin Soup
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.
Baked Potato Slices
A simple recipe that has delicious results, all you need are Yukon gold potatoes, olive oil, fresh thyme, and salt to make these crispy potato slices. Use a mandolin to get even potato slices, it’s also quicker than slicing by hand. Try serving them with our Striped Sea Bass with Blood Oranges and Olives.
Butternut Squash Soup with Coconut Milk and Ginger
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.