Recipe By Chef Christina Martin
Want to make cupcakes or other dreamy desserts for your vegan friends. Try out this tasty topping on your next batch of cupcakes.

Recipe By Sara Moulton From Sara Moulton Cooks at Home, Simon and Schuster, 2010
Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow's dinner.

Recipe By Chef Amy Kunkle, owner Food for All Market
This is a quick, healthy, delicious gluten-free meal or side dish.

So, we're assuming a "lug" is a hearty splash. If you want to get technical, a tablespoon should do it. This is one of those great sauces that comes together as you are boiling the pasta. Don't overlook possibilities to serve it room temp on some grilled bread.

Recipe By Chef Jim Coleman
This is an exotic mixture of fruit that works as a dessert or brunch dish, but don't overlook the sauces. You can also make them and use them on grilled fish, melon slices, or to dress up a simple angel food cake.

Recipe By Chef Jonathan Waxman, from Italian, My Way
Here's my advice about asparagus: First, please don't serve asparagus from five thousand miles away; it is neither sensible nor tasty. Second, freshness is paramount; the stalks need to be crisp, not limp or tired.

Recipe By Christina Pirello
It's high in complete protein, contains fresh fruit, and the added protein of walnuts. Tested on lots of kids, this recipe has won raves every time!

Whole grains provide taste, satiety and good nutrition. Try this recipe and then branch out mixing and matching your own favorites. Although the original recipe doesn't call for nuts, a handful of chopped pecans almonds or walnuts is a nice addition. Toasted pine nuts, too!

Recipe By Nicole Hunn from Gluten-Free on a Shoestring
These popovers offer a welcome change to the gluten-free diet. Pair these with a soup or salad for a savory treat.