Every Halloween I like to cook something warm and pumpkin-y for dinner. This year I'll pair my favorite pumpkin tortilla soup with enchiladas de pipián rojo, a smoky, nutty, spiced (but not too spicy) sauce made with pumpkin seeds, chile peppers, and roasted vegetables. More

You probably already know Peter Reinhart from his much-loved bread baking books The Bread Baker's Apprentice and Artisan Breads Every Day. Heck, this is the guy who taught many of us how to bake in the first place! So it was a bit of a surprise to discover that his latest book was not another tome on pizza crust or the perfect baguette, but rather a collection of gluten-free and sugar-free recipes. But I figure that if anyone can develop gluten-free breads and treats worthy of a bakery display case, Peter Reinhart can. More

I tried to make kale chips a few years ago when a friend told me how much she swears by this simple, healthy snack. A bad oven and an impatient cook (guilty!) burned them just a little bit. And you know what? They were terrible! But, after tasting some incredibly flavored dehydrated kale chips, I made it my mission to try again and to make them successfully at home — but without a dehydrator. And you know what? It worked! Here's your ticket to healthy-style Doritos. Seriously. More

Because many folks aren't familiar with using buckwheat groats in their whole-grain form, buckwheat is often ground into its characteristically beautiful grey/brown flour and used in crepes or pancakes. But for a savory dinner option, how about pasta? More

My love for The Snack runs deep—crunchy, salty, sweet, chewy, or otherwise. I would live on snacks if I could, and in college, I think I did. This is why I quite literally squealed with glee when I saw this new book by Lara Ferroni. She covers everything from how to make our own Thin Mint Cookies and yogurt-covered raisins to homemade Cheetos and tater tots. (Along with gluten-free and vegan versions of every single recipe. Hello!) The next chance I get, I'm headed straight to the kitchen with this book in hand. More

Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into a comforting and nutritious one-pot meal. More

Have you noticed vegetable crust pizza recipes popping up around the web lately? Replacing the usual yeasted flour dough base with shredded vegetables like zucchini, potato and cauliflower, these low-carb, gluten-free alternatives fulfill your pizza craving without the wheat. More

Zucchini, squash, late season tomatoes, carrots. They're all filling up market stands right now and begging for a new kitchen experiment. While hearty fall pasta dishes may beckon in the cooler evenings, taking a break with veggie noodles is a nice way to mix up the typical pasta routine. More

Fluffy fragrant rice, richly spiced vegetables, and a scattering of raisins, cashews, and herbs make up this colorful and warming biryani. Whether you eat it as a one-dish meal or as part of an Indian feast, it's well worth the effort to prepare. More

Here's a great way to lighten up weeknight meals or just add some variety to your plate. I love the idea of crunchy nibs of cauliflower as a backdrop for a rich stew or some grilled seafood. Have you ever tried this? More