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Roasted Kabocha Squash with Garlic, Capers & Chilies

Sautéed Endive & Radicchio with Chile Oil

Broiled Broccoli with Spicy, Sesame-Scallion Sizzle

Simplest Slow Cooker Black Beans

Winter Tabbouleh with Roasted Delicata Squash

Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes

Charred Broccoli Salad with Dates, Almonds, and Cheddar

Addictive Carrot-Quinoa Salad with Lemon-Tahini Dressing

Roasted Brussels Sprouts with Manchego and Almonds

Charlie Bird Farro Salad with Beets, Scallions & Pistachios

Chinese Steamed Buns with Scallions (Hua Juan)

16 Favorite Vegetable Side Dishes for Fall

Crispy Oven-Roasted Cabbage Wedges

Whole Roasted Cauliflower with Lemony Yogurt Sauce

Shaved Kohlrabi Salad with Basil and Parmesan

Mind-Blowing, Three-Ingredient Trader Joe’s Lentil Salad

Moroccan Carrot Salad with Harissa and Avocado

Instant Pot Moroccan Rice with Harissa, Dates, and Orange

Favorite Kale Salad + Large Batch Shallot Vinaigrette

Perfect Instant Pot Soft-Boiled Eggs

Twice-Roasted Carrots with Honey and Almonds

Oven-Baked Polenta (A Miracle) with Poached Eggs

Sweet and Salty, Addictive Candied Pepitas

Simple, Quick- Pickled Vegetables

Easy Parmesan-Roasted Cauliflower Florets Recipe

Mark Bittman’s Raw Corn Salad with Tomatoes, Feta, Basil & Mint

Kale and Quinoa Salad from Love Real Food

Honest Weight Food Coop’s Kale Caesar

Thick-Cut Sweet Potato Fries

Fall Tabbouleh with Apples, Walnuts, and Pomegranates

Roasted Delicata Squash with Chilies, Lime & Cilantro

Smoky Eggplant Dip with Yogurt and Za’atar

Chickpeas with Cilantro-Lime Dressing

Sweet Potatoes with Chilies, Lime, & Cilantro

Freekeh Salad with Roasted Kale & Cabbage

“Magic” Peppers Salad with Pine Nuts & Capers

Easy Eggplant Parmesan with Roasted Eggplant

Alice Waters’s Warm Spinach Salad

Garlic and Thyme Monkey Bread with Spicy Tomato Sauce

Roasted Acorn Squash with Maple Butter

Swiss Chard Salad with Lemon, Parmesan & Bread Crumbs

Chard Fritters | Montreal

Cauliflower, Broccoli & Pepita Salad

Roasted Vegetables with Tahini, Lemon & Za’atar

Alice Waters’s Potato Gratin

Ina Garten’s Roasted Balsamic Brussels Sprouts

Burnt Eggplant with Za’atar Flatbread

Quinoa with Walnuts, Radishes & Spring Onions • How to Cook Quinoa Properly • Fair Trade Quinoa