The right ratio of flour to liquid makes light, fluffy cupcakes that can still support a jam filling

Salad radishes aren’t just for raw salads: roasting makes the bulbs sweeter and their greens crisp

Stretch a couple of handfuls of baby greens into a filling salad that keeps and travels well

Homemade pierogi take time to fill and fold but cook quickly and freeze well for later last-minute meals

Homemade cheese that doesn’t melt mixes into rustic mashers that work as a side dish or a filling for pierogi

The garden’s first vegetables and herbs shine in this delicious, filling, gluten-free meal

Create a grain-free pizza crust from scratch by using cheese and egg to bind the cauliflower as it bakes

Oats, quinoa, pumpkin seeds and agave syrup form the base for this apple- and currant-flavored granola

Slightly stale homemade sourdough bagels bake into crispy chips sturdy enough to support thick dips

A series of rest times, smooth shaping and a boiling soda bath before baking result in dense, chewy sourdough bagels

Essentially a warm variation on eggnog, this cocktail becomes irresistible on chilly holiday nights

Traditional baking techniques and an intense spice blend create crisp-tender cookies primed for decoration

Tomato juice works as a delicious, easy base for soup, especially if you grill and strain fresh tomatoes and freeze their juice

Layers of crunchy tortilla chips, seasoned beans and fresh vegetables, tossed with a homemade dressing, have so much flavor this salad doesn’t need ground beef

Corncobs stripped of their kernels make a light, savory stock to flavor chowders, soups and risotto