217 pure recipes

Pumpkin raisin cookies with canned pumpkin, cinnamon, and raisins, topped with a simple butter-vanilla frosting. Soft, cakey fall cookies that stay moist for days.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Pinwheel pumpkin cookies are jelly-roll style spirals with a spiced pumpkin and nut filling rolled into cinnamon cookie dough, sliced thin, baked golden, and finished with vanilla icing.

Spaghetti sauce from fresh tomatoes with fennel seeds, green pepper, Parmesan, and a triple tomato base of fresh, pureed, and paste. The longer it simmers, the better it gets.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Delicious and nutritious breakfast muffins to start an energized day or a tasty and healthy snack in the middle of the day!

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

A golden and delicious cake that will have your family begging for a second slice!

Pumpkin chiffon pie in a baked meringue shell with whipped cream, toasted almonds, and warm spices. Light and airy, set with gelatin and chilled until firm.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Pumpkin oat muffins with buttery crumb topping and sweet raisins. Quick 40-minute breakfast muffins baked with warm pumpkin pie spice. Serve hot with jam for fall mornings.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.