Co+op Kitchen

Enjoy this simple chantilly crème, a French classic that can be added to many cakes and pastries.Read more
This versatile vinaigrette serves as a sauce for blackened poultry, fish or meat and adds zest to veggies or potatoes.Read more
Adding flavor to tofu is a snap with this simple video recipe that makes for a delicious main dish or snack.Read more
Using maple syrup instead of refined white sugar makes Philip Speer's blondies especially delectable.Read more
Tempeh, made from fermented soybeans, gives a deep flavor and meaty texture to Dana Tomlin's vegetarian taco filling.Read more
Christy Morgan talks about bean varieties and how to soak beans before cooking in this Co+op Kitchen video.Read more
Philip Speer discusses flours and how gluten content impacts baked goods in this Co+op Kitchen video.Read more
Take a tour of quick-cooking and nutritious legumes with Christy Morgan, and learn how to make a zesty lentil salad.Read more
This creamy sauce starts with a basic velouté and adds zest to grilled or roasted poultry.Read more
Hilah Johnson reviews different oils and their uses in baking, frying and salad dressings in this Co+op Kitchen video.Read more

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