Food - The Christian Science Monitor

All Food

Muffin mix-off contest and cookbook giveaway

Calling all bakers: We're looking for your best homemade muffin recipe. Share it with Stir It Up!, and you could win a signed copy of chef Joanne Chang's newest cookbook, 'Flour, Too.'
Greek bulgur salad

The hearty whole grain wheat bulgur will add a nutty flavor to any salad. Combine it with feta, cucumber, red onions, and kalamata olives for a Greek style salad.
Too hot too cook? Try Summer peach salad with chocolate vinaigrette.

When it's too hot to cook, this summer salad from Matt Kadey's 'The No-Cook, No-Bake Cookbook' has enough protein and flavor to serve as a main course for dinner.
Twinkies: 5 'welcome back' recipes

Celebrate the return of Twinkies with these creations.
Black sesame noodle salad

Top soba noodles with sesame paste and your protein of choice for a simple summer lunch.
Blistered tomato sauce

A quick tomato sauce always come in handy. Use this recipe to top pizza, pasta, or bruschetta.
Maple pecan brownies (bonus: they are dairy- and gluten-free)

Try this healthy take on a favorite treat, which calls for grated zucchini and almond butter rather than flour. The recipe is also dairy-free and can be adapted to be vegan.
The newsroom weighs in: Traditional Oreos take the cake

A newsroom wide ballot put Oreo's novelty flavors to a taste test against the original. The results? Hardly surprising.
Citrus-massaged kale salad

This salad works great as a main course for a light summer dinner, or a side next to some chicken or a pork chop. Massaging the kale with lemon juice makes it a little softer and easier to chew.
Mexican quesadillas with squash blossoms

Traditional Mexican food uses squash blossoms as flavoring in a wide variety of dishes. Sauté squash blossoms and onions to stuff tortillas, and then use them as added flavoring for a mild salsa whipped up in the blender.
Kids' State Dinner celebrates healthy lunches (+video)

Michelle Obama hosted the second Kids' State Dinner at the White House on July 9. The guests were 54 American children who had submitted winning recipes for a healthy recipe contest sponsored by the White House and Epicurious.
Creamy homemade yogurt

Itching for a summer project? Try making your own yogurt! With milk, active cultures, and a little bit of time you'll have the creamiest, smoothest yogurt you've ever tasted.
Meatless Monday: Tostadas with chard slaw

Celebrate summer with green cabbage, Swiss chard, red onion, and avocado. These tostadas are vegetarian and vegan, but can be served with beans or corn as a side if you're extra hungry.
White bean and olive salad with fresh herbs

White beans are a cheap, versatile ingredient for the beginners out there.
Almond cocoa smoothie

Everything they say about Vitamixes is true. Here's a great smoothie to prove it.
Panzanella bake

This classic Tuscan dish makes a great summer dinner. The whole thing comes together in minutes using leftover bread, tomatoes, and a few herbs and spices.
Fourth of July fruit tart

Put your pie or tart dough scraps to work. Turn them into star-spangled toppers with patriotic flair.
Fourth of July recipe: Red velvet flag brownies

Celebrate Fourth of July with these festive and fun flag brownies. Red velvet serves as the base and a creamy frosting provides the perfect combination for red, white, and blue!
Fourth of July supper: New England poached salmon

Fourth of July marks the day the Declaration of Independence was read out over the streets of Boston. Many New Englanders mark Fourth of July with a meal of poached salmon
10 red, white, and blue desserts

Eye-pleasing patriotic desserts in red, white, and blue.