Corn-free

No-Bake Chocolate-Oat Cookies

Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!

Nothing Muffins

This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!

Nutty Maple Granola

Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.

Parsley Pepita Pesto

This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.

Peach Cobbler Muffins

Be sure to use ripe peaches for these muffins, they'll turn out moist and infused with peach flavor.

Peach Tart

This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.

Pear and Buckwheat Pancakes

These pancakes are gently scented with pear. For best results, make sure the pears you use are ripe and fragrant.

Perfect Cut-Out Sugar Cookies

This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.

Perfect Mashed Potatoes

The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes. 

Persian Herb Frittata

This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens. 

Persimmon Salsa

You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.

Pinto Bean, Kale, and Pasta Soup

This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.

Pot Roast with Cranberries

This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.

Potato Leek Au Gratin

Scented with leek and garlic and enriched with cream and Gruyère, this gratin is baked in a low oven, which leaves a crispy crust and buttery potatoes. A mandoline will make quick work of the potatoes!

Pumpkin Fatayer

These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!

Quick and Simple Kumquat Marmalade

If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.

Quinoa Crusted Onion Rings

Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!

Radicchio, Carrot, and Cara Cara Orange Salad

This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.

Red Fruit Salad

This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!

Roasted Chicken with Cippolini

When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.

Roasted Rhubarb

Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.

Root Ribbons with Sage

Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.

Rustic French Beets

Possibly the most delicious way you’ve eaten beets, this recipe uses the greens in addition to the roots. They’re served with creamy Boucheron cheese and warm, crusty bread.

Salmon with Apricot Salsa

This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!