Cookie Magazine
Sweet-Bean Piroshki
These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box.
By Victoria Granof
Fagioli-on-Toast
The resulting dish is brothy but thick; it can be thinned with stock for a more traditional soup.
By Victoria Granof
Crispy Cinnamon Garbanzo Beans
These tasty (no-allergy!) nut alternatives are great to have out around the holidays. Give them to the kids in rolled-up parchment-paper cones (as shown).
By Victoria Granof
Maple Baked Beans
Dried beans dont always need to soak overnight. Just prepare them as instructed below.
By Victoria Granof
Barbecue Chicken Meatballs
If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.
By Victoria Granof
Porcupine Meatballs
These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.
By Victoria Granof
Grilled Lamb Meatballs
Okay, so maybe they're more like footballs. You can serve this Mediterranean-influenced dish with a dipping sauce made with Greek yogurt (about a cup), 1 diced cucumber, and a pinch each of parsley, cumin, and salt.
By Victoria Granof
Summer Cannoli
By Victoria Granof
Grilled Peaches and Ricotta
By Victoria Granof
Goat-Cheese Pizza
By Victoria Granof
Wagon-Wheel Pasta & Goat Cheese
By Victoria Granof
Fried Green Tomatoes
By Victoria Granof
Tomato Tartes Tatins
By Victoria Granof
Pasta à la Checca
By Victoria Granof
Tomato Egg Cups
By Victoria Granof
Crab Boil
By Nicole Alper
Fried-Trout Po' Boys
By Nicole Alper
Lettuce Soup with Croutons
By Victoria Granof