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Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Hot fudge pudding cake that bakes its own chocolate sauce underneath. A vintage one-pan dessert where cocoa batter and a sugar-cocoa sauce magically separate in the oven.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

German filbert cookies shape buttery hazelnut dough into delicate crescents and dust them in powdered sugar or dip in chocolate. Holiday cookie classic with deep nutty flavor.

Creamy cheese vegetable soup with Velveeta, diced tomatoes, carrots, celery, and milk thickened with a flour slurry. A rich, velvety comfort soup that melts into pure smoothness with every spoonful.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Red Lobster-style Cheddar Bay biscuits with Bisquick, sharp cheddar, and garlic butter brush. The copycat recipe that actually delivers the restaurant flavor at home in 20 minutes.

A dense, fudgy chocolate banana tube cake made with devil's food cake mix, chocolate pudding mix, and three mashed bananas. Minimal prep, maximum chocolate flavor. Serves 12.

Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.