Kay Stepkin

Maple syrup sweetens homemade granola while warm spices (allspice, fennel, nutmeg) give it depth. Layer the granola with yogurt, left, for a breakfast parfait. (Lisa Schumacher/food styling.)

Customizable granola recipe relies on whole ingredients for flavor

June 16, 2018 at 2:19 a.m.

In the 19th century, American breakfasts were described by the French philosopher Constantin-Francois de Volney as "most calculated to injure the stomach, the teeth, and the health in general," including...

Carmelized onions top a vegetarian lentil and bulgur dish.

Aromatic spices come alive in lentil-bulgur dish

May 31, 2019 at 6:38 p.m.

It's not just happenstance that so many vegetarian dishes come from India. Jon Gregerson, in his book "Vegetarianism: A History," tells us that the teachings of India's three primary religions...

Buckwheat groats nestle into the crevices of the bowtie pasta in this vegetarian version of kasha varnishkes. (Styling by Lisa Schumacher.)

Pasta and buckwheat play against each other in Eastern European dish

June 16, 2018 at 6:55 a.m.

Had I called this recipe by the name I grew up hearing — kasha varnishkes – would you have even read this far? What does that mean anyway? The traditional...

Toasted pecans and maple syrup finish pancakes flavored with pumpkin and pumpkin pie spices. (Food styling by Lisa Schumacher.)

Pumpkin pancakes to treat your valentine

May 31, 2019 at 6:37 p.m.

Who needs chocolate? An equally delicious way to celebrate Valentine's Day is with these pumpkin pancakes — crisp on the outside and pumpkin-moist in the center. Not only do they...

A vegan goulash, using chunks of seitan instead of beef, is packed with potatoes and flavored with herbs, onions, garlic and paprika. (Food styling by Lisa Schumacher.)

Seitan subs for beef in vegan version of goulash

May 31, 2019 at 6:37 p.m.

Before I had ever eaten goulash, I had assumed the dish was a sort of stew — and, in fact, it often is. Goulash originated in Hungary as a thick,...

Whole grain millet is combined with sauteed vegetables then molded into pretty mounds and baked. An orange tahini sauce bolsters the flavors.

Orange tahini sauce brings zip to millet dish

May 31, 2019 at 6:37 p.m.

I just returned from Naturally Well by the Sea (naturallywellbythesea.com), a wellness and weight-loss retreat on the oceanfront in Pompano Beach, Fla. I ate wonderful organic food, took some exercise...

Oranges and pomegranates provide colorful contrasts to deep green baby kale leaves, while also ramping up the flavor. (Food styling by Lisa Schumacher.)

Orange and pomegranate make kale salad festive

May 31, 2019 at 6:36 p.m.

What foods constitute your Christmas culinary tradition? I would expect, perhaps, a roast something-or-other coming out of the oven, mashed potatoes with gravy, holiday-themed sugar cookies. And, at my house,...

Sweet potatoes, peanuts and peanut butter combine for a soulful bowlful. Food styling by Lisa Schumacher.

African stew grounded with earthy flavors

June 30, 2019 at 12:28 p.m.

Groundnuts are, technically, not nuts at all. They are legumes, growing in pods underground, rather than high in the air on trees. Also technically, this protein-rich stew isn't made with...

Roasted butternut squash becomes a chunky vegetable accompaniment plus a sauce in a vegetarian pasta dish. Food styling by Lisa Schumacher.

Butternut squash doubles up in pasta dish

May 31, 2019 at 6:35 p.m.

I hadn't used my potato peeler for years. Turns out it was not only dull but also a right-handed peeler, and I'm a lefty. The alternative would have been to...

Toasted pumpkin seeds provide textural contrast to a creamy soup of sauteed romaine lettuce and peas.

In vegan lettuce soup, peas stand in for cream

July 26, 2019 at 7:58 p.m.

Did you know that the French prepare lettuce in ways quite particular to their culture? Mais oui, they cook their lettuce! They braise it. They grill it. They put it...

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