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Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Pasticiotti with pasta and ricotta, a sweet Italian pasta pudding baked with eggs, sugar, and vanilla. A nonna-style dessert casserole that eats like a ricotta cheesecake with noodles.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Easy applesauce nut bread is a 10-ingredient quickbread with chunky walnuts, cinnamon, and a single can of applesauce for moisture. One bowl, one loaf pan, one hour in the oven.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

No-boil overnight lasagna with Italian sausage, ricotta, mozzarella, and Parmesan. Assemble the night before and bake it straight from the fridge.

Giant pumpkin-shaped cookies with real pumpkin puree, oats, cinnamon, and chocolate chips. A fun fall baking project that's soft, spiced, and ready to decorate.

Chinese pepper steak stir-fry with thinly sliced round steak, green bell peppers, tomatoes, and bean sprouts in a savory soy sauce. Ready in 30 minutes and served over rice.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

Hearty no-bean beef chili built on 3 pounds of stewing beef, half a cup of chili powder, masa harina for body, and a secret weapon: a dash of Peychaud's bitters and nutmeg at the finish.

Pressure cooker beef stew with chuck, carrots, celery, peas, and leeks in a tomato-Worcestershire broth. Fork-tender beef stew in under 45 minutes total.

Chicken and barley soup with carrots, celery, onion, and thyme simmered in chicken broth. A warming, wholesome one-pot soup with nutty pearl barley.

Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.

Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.