96 kitchen recipes

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Tender whole wheat rolls studded with chewy figs and fragrant anise seeds, sweetened with molasses for a hearty breakfast treat that fills your kitchen with warm, spiced aromas.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.

Home-kitchen Philly cheese steak with thin-sliced seared shell steak, jammy caramelized onions, and broiler-melted cheddar on a soft roll. Street-food classic, 30 minutes to your table.

Tender ravioli swaddled in a rich tomato-wine sauce with earthy mushrooms, spinach, and fennel. One-dish weeknight comfort that tastes like you spent hours in an Italian kitchen.

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

A rustic round whole wheat loaf sweetened with molasses and boosted with wheat germ, topped with oats. Simple yeast bread that fills the kitchen with the most incredible aroma.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Frozen juice cubes made from pineapple juice or any fruit juice. Use instead of regular ice to chill drinks without watering them down. A simple one-ingredient kitchen hack.

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Oven-dried tomatoes, a simple slow-roast technique that concentrates summer tomatoes into chewy intensely sweet jammy slices. Better than store-bought sun-dried, with infinite uses across the kitchen.

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

This bread machine nut bread stays unbelievably soft thanks to cottage cheese and sour cream. Loaded with walnuts, raisins, oats, and whole wheat, it fills your kitchen with warm cinnamon fragrance.