Most Popular Recipes

Years ago, Abigail Henson’s sister, Mary Boccardo, turned her on to the idea of cooking school after seeing an ad for the Natural Gourmet Institute in the back of VT. Their paths led them away from their dreams of writing cookbooks and opening a teahouse together, but both sisters eventually enrolled in the Natural Gourmet Institute. Abigail came up with this soup on a cold winter night. “As usually happens with soup, it made itself with the ingredients I had on hand,” she explains. “I used sun-dried tomatoes as the star ingredient, and everything else just seemed to evolve.”

This pie's got everything—a nutty crust, a rich filling, and plenty of pecans.

This recipe, created by Ricki Blau, won third place in VT's 2009 Reader Recipe Contest. Blau's family and friends range from omnivores to vegans, so when they gather for holidays she likes to prepare food they can all share. Blau put this recipe together last October when she hosted a few Canadian-American families for Thanksgiving dinner.

Working toward her master’s in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. “I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,” she explains. “I started making the crust in a bag when we were working as raft guides and didn’t have any place to roll out a crust.”

"I grew up on a secluded dirt road called Heritage Lane, and every Thanksgiving my family would pick wild cranberries and make this sauce for our guests," reminisces Eden Hommes, who received honorable mention in VT's 2009 Reader Recipe Contest for this recipe.

Browning the flour helps give this gravy a rich, nutty flavor.

"This recipe is clearly inspired by smothered pork chops," says Chef Bryant Terry.

Pure maple syrup adds bold, robust flavor to a late-fall quick bread.

Back in the days before you could log on to vegetariantimes.com, readers clipped out this 1993 recipe, copied it by hand to give to friends, and kept the original safe in a recipe box. Here, we've reprinted and revised it (our 2009 taste buds wanted more spice) so no one has to dig into recipe archives to try it again—and in a month or so, it'll be online for all to enjoy.

The deep color and firm texture of green lentils add an elegant dimension to this easy-to-make classic.