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A thick and delicious soup that's made with great northern beans and a variety of spices.

Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

Whole wheat chapatis are unleavened Indian flatbreads cooked on a hot griddle. Five ingredients: flour, whole wheat, salt, ghee, water. Optional open-flame puff for the authentic balloon effect.

Get ready for Super Bowl Sunday with these delicious buffalo chicken wings that are extremely easy to make!

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Creamy Irish colcannon with buttery mashed potatoes, tender cabbage, and fresh scallions. This classic comfort food side dish comes together in about an hour with just a handful of pantry staples.

Made with 100% whole wheat flour, these moist chocolate muffins are not only addictively delicious, but they are also good for you.

Yeast pumpkin biscuits are soft, fluffy yeast-raised rolls tinted gold and tender with pumpkin puree. Lightly sweet and pillowy, they're a beautiful addition to the Thanksgiving bread basket.

Double Chocolate Fudgey Brownies with Walnuts recipe

Hungarian white tomato soup (Feher Paradicsomleves) made from just three ingredients: ripe tomatoes, strong chicken broth, and salt. The tomatoes simmer whole, then are strained out to leave a crystal-clear, golden broth.

Apple oat muffins topped with cinnamon-brown sugar streusel. Quick oats add hearty texture, fresh apple keeps the crumb moist. One-bowl batter, ready in 30 minutes.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Chinese longbeans stir-fried with cloud ear fungus, silk squash, shallots, and ginger in an oyster sauce and rice wine glaze. Swap in green beans and zucchini if you can't find the Asian varieties.

Pan-seared salmon with golden crust, bathed in a silky cream sauce spiked with anchovies, tomatoes, and white wine in just 30 minutes.