This Week in Recipes


Baked Eggs With Mushrooms, Cheddar, and Ham. [Photograph: Lauren Rothman]

Appetizers and Sides

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips. [Photograph: J. Kenji Lopez-Alt]


Poached Salmon With Dill Horseradish Sauce. [ Vegan Crispy Stir-Fried Tofu With Broccoli

  • Slow Cooker Italian Sausage Meatballs With Chianti Sauce and Fusilli
  • Vegan Sweet Potato and Two Bean Chili With Hominy
  • Farro With Sweet Red Bell Peppers, Kale, and Goat Cheese
  • Creamy Tex-Mex Chicken Enchiladas Verdes
  • Duck Burgers With Pickled Fennel and Prune Mayonnaise
  • Poached Salmon With Dill Horseradish Sauce
  • Desserts

    Chocolate Pot de Creme. [Photograph: Yvonne Ruperti]


    The Chocolate Rye. [Photograph: Elana Lepkowski]