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Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Italian-leaning spiced black bean soup with basil, oregano, marjoram, and a finish of sherry and lemon. Pureed silky-smooth. High-fibre, gluten-free, garnished with chives and nonfat sour cream.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

Shortcut oatmeal cookies using yellow cake mix as the base, loaded with oats, raisins, chopped nuts, and cinnamon. Soft, chewy, and foolproof.

Ground beef and pearl barley casserole with tomatoes, bell pepper, celery, and tomato paste. A filling one-dish meal you can make in the microwave or oven in about an hour.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

This Bialy recipe turns out chewy with just the right amount of onion filling; it freezes and reheats brilliantly.

A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Sourdough whole wheat cheddar bread for the bread machine. Sourdough starter, whole wheat flour, bran, and sharp cheddar bake into a tangy, nutty, cheesy loaf with real depth.

This is a vey heavy loaf packed with whole-grain goodness.

Double death by chocolate bundt cake built from a chocolate cake mix doctored with chocolate pudding, sour cream, and a full bag of chocolate chips. A no-fail rich chocolate bundt for parties and potlucks.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

Classic Palak Tomatar (Spinach and Tomatoes) recipe