The Recipe Box

Welcome to Kitchen Parade's Recipe Box! It's the easy way to find healthy, seasonal recipes for every-day meals and special occasions. I hope you'll find many recipes that will become your own family's favorites, just as they are mine.

Real Food for Real Lives: Fresh & Seasonal & Flexible.
Kitchen Parade's Fresh, Seasonal Recipes ♥ check out my super-organized Recipe Box

I'm So Glad You're Here!

Hi! I'm Alanna, a second-generation food writer known as an insightful and ever-curious home cook. My mostly healthy recipes are made with fresh, simple food – and lots of fruits and vegetables! All recipes include nutrition information, Weight Watchers points and tips that inspire confidence in new and experienced cooks.

  • SEASONAL RECIPES My cooking is guided by the seasons, using the tastes and flavors unique to the rise and the fall of the temperature, the length of the days, the richness of the earth's bounty.

  • HEALTHY RECIPES There's a special page for Weight Watcher recipes and separate pages for those looking for Low-Carb Recipes and Low-Calorie Recipes. For those who eat less meat (either every day or every so often or regularly for Meatless Mondays), check out the many Vegetarian & Vegan Recipes. Many Kitchen Parade recipes also comply with the real-food Whole 30, paleo and keto eating regimes.

  • SUPER-ORGANIZED RECIPES! I build these Recipe Box lists by hand (definitely a labor of love) so that for you, it's easy to find just the right recipe, fast and focused, without forcing you to wade through page after slow-loading page. I cook for my family from these very pages, sometimes browsing for ideas but mostly looking for something to do with that chicken thawing on the counter for dinner tonight ... or how to use up some cauliflower ... and so on.

  • SEASONAL SUNDAYS Every Sunday, I share recipe and life ideas for the week ahead in a quick, image-rich newsletter format.

Your First Time Here?

New Visitors, you might want to first explore Kitchen Parade's recent recipes or favorite ingredients for inspiration. If you like what you see, be sure to sign up for a free e-mail subscription, new recipes will come straight to your InBox. For new recipes and more, follow Kitchen Parade on Facebook and Pinterest too.

LOVE VEGETABLES? WANT TO EAT MORE?! Consider an e-mail subscription for A Veggie Venture, my food blog about vegetables, recipe inspiration from Asparagus to Zucchini. Favorite recipes from A Veggie Venture are highlighted throughout the Recipe Box here at Kitchen Parade.


Best-Ever “Most Useful” Recipes 2002 – Present Weight Watchers Recipes Sorted by Points (All Courses) Quick Supper Recipes Slow Cooker & Oven Slow-Cooking Recipes by Course Recipes by Ingredient Recipes by Holiday Regional & International Recipes Free E-Mail Subscriptions


Breakfast & Brunch Beverages Appetizers Main Dishes Quick Suppers Vegetables Salads Side Dishes Soups Sandwiches Homemade Bread Using Up Leftovers Cookies & Bars Desserts Pies & Tarts Ice Cream & Frozen Treats Jams, Pickles & Preserves Other Recipes


Wintry, Snowy Days Winter Recipes Chillin': Favorite Chili, Chowder & Cornbread Recipes Slow Cooker Recipes Bowl Games, Playoffs & Superbowl Make Tonight a Pancake Night Mardi Gras Lent Valentine’s St Patrick’s

Spring Specialties Spring Recipes Easter Derby Day Cinco de Mayo Mother's Day

Summer Bounty Summer Recipes Summer Easy! Favorite Summer Salad Recipes Favorite Summer Soup Recipes Father's Day Juneteenth Midsummer Canada Day July 4th

Fall Fare Fall Recipes Favorite Recipes for Fall Baking My Favorite Apple Recipes My Best & Favorite One-Pot Supper Recipes Canadian Thanksgiving Halloween Days of the Dead Thanksgiving

The Holidays Holiday Baking Tips from a Certifiable Cookie-Baking Fiend Homemade Food Gifts Christmas New Year's


Year-Round All Ingredients "Shop your pantry" with a comprehensive list of Kitchen Parade's most-used ingredients.

Winter cranberries grapefruit lemons oranges pears pomegranates clementines

broccoli rabe (raab) Brussels sprouts cabbage cauliflower kale leafy greens onions rutabagas sweet potatoes turnips winter squash molasses canned & dried beans lentils wild rice

Spring & Early Summer lemons limes mangoes rhubarb strawberries

artichokes arugula (rocket) asparagus broccoli rabe (raab) kale mushrooms onions radishes spinach

Full Summer apricots blackberries blueberries cantaloupe cherries grapes honeydew kiwi lemons limes mangoes melons nectarines peaches plums raspberries strawberries watermelon

asparagus beets bell peppers broccoli Brussels sprouts cabbage carrots cauliflower corn cucumber eggplant green beans jicama kohlrabi lettuce leeks mushrooms okra onions potatoes radishes summer squash tomatillos tomatoes turnips zucchini

Late Summer & Early Fall apples apple cider grapes melons pears plums

beets bell peppers broccoli Brussels sprouts cabbage carrots cauliflower corn cucumber eggplant green beans jicama kohlrabi lettuce leeks mushrooms okra onions poblano peppers potatoes pumpkin radishes summer squash sweet potatoes tomatillos tomatoes turnips zucchini

Autumn apples apple cider cranberries pears plums

turkey Brussels sprouts eggplant molasses poblano peppers pumpkin sweet potatoes wild rice winter squash


Recipes Kitchen Parade Kitchen Parade Recipes Sorted by Weight Watchers Points Weight Watchers Zero Point "Free" Food Lists

A Veggie Venture The Famous Soup Recipes A Veggie Venture's Vegetable Recipes Sorted by Weight Watchers Points

Helpful Tools & Other Resources for Weight Watchers How to Lose Weight with Weight Watchers Rethinking Fruit for Weight Watchers Weight Watchers, Meet Michael Pollan (How My Friend Ann Lost Thirty Pounds in Three Months) Power Foods for PointsPlus Why I Switched from Weight Watchers to Medifast


Low-Carb Recipes Low-Calorie Recipes Vegetarian & Vegan Recipes Vegan Done Real


2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 10th Anniversary! 2013 2014 2015 2016 2017 2018 2019 2020 2021 2022 20th Anniversary! 2023 2024


2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 Best-Ever “Most Useful” Recipes 2002 – Present


Kitchen Parade The Homemade Pantry DIY Spice Blends & Homemade Seasonings Healthy Smoothies Slow Cooker & Oven Slow-Cooking Cooking for One or Two Favorite Recipes for Fall Baking My Best & Favorite One-Pot Supper Recipes Chillin': Favorite Chili, Chowder & Cornbread Recipes Make Tonight a Pancake Night My Favorite Apple Recipes Favorite Summer Salad Recipes Favorite Summer Soup Recipes Kitchen Parade by Shirley

A Veggie Venture Special Useful & Informative "Stuff" Favorite Seasonal Vegetable Stews Favorite Pumpkin Recipes My Favorite Winter Squash Recipes Sweet Potatoes: They're Not Just for Fries Anymore Vegetarian Entrées for Thanksgiving Falling in Love with Green Beans: Favorite Recipes My Favorite Asparagus Recipes Twelve Favorite Tomato Recipes


How to Save Money on Groceries Shop Your Pantry First Pantry Meals: How to Make a Meal with What You Have Easy Egg Recipes Freezer Surprises: Surprising Foods That Freeze Well


St. Louis Restaurant Recipes (Many Years of My Column in the St. Louis Post-Dispatch) Hundred Mile Dinner St. Louis Food Blogs


Kitchen Parade Hummingbird Food How to Safely Purée Soups & Other Hot Liquids in a Blender How to Sweeten Lemonade with Fruit Not Sugar Is a Stand Mixer Better for Kneading Bread Dough? How To Keep Green Onions Fresh for Weeks DIY Substitute for Baker's Joy How I Read 4X More This Year Than Last Ten Things I Love About Our New Kitchen How to Freeze Stock in Canning Jars Why Dried Beans Won't Cook Holiday Baking Tips How to Cook Popcorn in a Microwave in a Paper Bag — Like an Airpop, No Oil! I Heart Food Blogs Should Cooked Pork Be Pink? Ham 101: What to Know Before Buying a Ham Ten Tips for Better Burgers Oatmeal: How & Why to Cook It Every Day My Favorite Kitchen Tools The Heartbeat of Iowa My Cooking Tips

A Veggie Venture How to Shop at a Farmers Market: Thoughts & Tips from a Veteran Shopper How to Eat More Vegetables Frozen Sweet Potato Fries: Are They Worth the Price? the Calories? How to Keep Fresh Vegetables Fresh Longer Pimm's Original for a Mother-Daughter Weekend The How & Why Guide to Growing Garlic at Home Practical Home Canning Tips Never Buy Fresh Herbs Again Never Buy Salad Dressing Again


Kitchen Parade How to Make Grilled Flatbread How to Cut an Orange for Slices How to Frost a Cake How to Remove Pomegranate Seeds Ripe Bananas for Baking: How Ripe Should Bananas Be? How to Make Flaky Tender Pie Crust How to Clean & Trim a Head of Cauliflower How to Clean Leeks

A Veggie Venture How to Cut Corn Off the Cob: Keeping All Ten Fingers, Capturing Every Delicious Kernel and 'Milking' the Sweet Corn Milk How to Cut, Peel & Cube a Butternut Squash and Keep All Ten Fingers My Favorite Way to Roast Beets: An Illustrated Cooking Lesson from the Beet Queen For Green Bean Casserole, Just Say NO! to Canned Green Beans & Mushroom Soup How to Cut Brussels Sprouts, with Photos & Recipe Suggestions


American Regional Recipes Iowa Minnesota Missouri New Mexico

Classic American American Midwest American South Cajun & Creole

World Cuisines Afghanistan Africa Argentina Armenia Canada The Caribbean China Eastern Europe England Finland France Germany Greece Ireland Italy India Mexico The Middle East Morocco Scandinavia Spain Switzerland Thailand Turkey


About Kitchen Parade How to Print Recipes E-Mail Subscriptions Readers Make My Day Privacy

© Copyright Kitchen Parade
2002 – 2024

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous9/08/2008

    Your site is so user-friendly. Thank you for its organization of recipes, helping tips and welcoming feel.

    Keep up the good work!

    Judy Holmes
    A new subscriber

  2. Anonymous1/14/2010

    I just found your site and I love it! I really enjoy the stories that go with the recipes and your instructions are written like there is a caring, patient mom standing in the kitchen with you giving guidance. And the food is so delicious! I made your mom's pancakes this morning and my whole family loved them. They were so good! Thank you for making this site and sharing your recipes. Can't wait to try more!

  3. Judy & Anonymous ~ Thanks so much for your kind, kind words. They mean the world!

  4. Anonymous2/15/2011

    do you have any diabetic recipes?

  5. Hi Anonymous ~ I don't have 'diabetic' recipes per se but nearly all my recipes are high in protein, low in fat, low in sugar, high in fiber, etc. And because every recipe has nutrition information, it's easy to select the recipes that best fit an individual diet regimen. Still, a good place to start for diabetics is the collection of Low-Carb Recipes. Hope this helps!

  6. Anonymous5/31/2012

    Many years ago, probably in the 1960's my mother copied a recie from the Kitchen Parade column in the Chicago's Sun times. It was for an orange cake caked in a long loaf pan. the cake was baked, covered and chilled overnight. An orange flavored custard filling was made and cooled. The cake was then split into two layers, and filled with the custard. covered and chill overnight. then an orange flavored stabilized whipped cream was made and spread over the entire surface of the cake. Again, chilled for 4 hours before serving.It may seem like a lot of work, but believe me it was worth every moment and effort. Unfortunately, I have lost the recipe. Is there any chance that the recipe is in your archives or that another reader has this recipe. Much and many thanks,

  7. Alanna, I've been following your Kitchen Parade & Veggie Venture blogs for quite a few years now, and although I keep an eye out for new recipes and food blogs, I still like yours the best. Today's beef, mushroom & barley soup recipe (plus the stock recipe) is a keeper. I'd make it tonight, but there won't be enough time after work, so this week-end for sure. Thanks! Sandy Wates

  8. Sandra ~ Thank you, thank you, your kind words mean the world. And yes, the Beef Mushroom & Barley Soup is a total keeper! We’re having leftovers tonight! I so appreciate your taking the time to write.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna