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Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Orecchiette pasta tossed with slow-cooked red onions, anchovies, garlic, and fresh oregano. Rustic Southern Italian one-pan sauce that uses pasta water to bind it all together.

Vegetarian bok choy and shiitake mushrooms in a ginger-garlic sauce with bamboo shoots. Light, savory, and on the table in under an hour. Serves 2 over rice.

These pumpkin spice bagels look great too. I really love the color of these bagels, pumpkin puree gives these bagels rich golden color, which makes the bagel look so yummy. Another great recipe with picture.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Homemade coconut pittu, a Sri Lankan steamed staple of rice flour and fresh grated coconut packed into a mould and steamed into soft, crumbly cylinders. Naturally gluten-free and served with curry.

Vegetarian roasted bell peppers stuffed with sauteed mushrooms, pine nuts, olives, and fresh marjoram in a homemade tomato sauce, topped with Parmesan. A colorful, hearty meatless main.

Swiss Miss mousse is a 3-ingredient chocolate mousse made by dissolving hot cocoa mix in boiling water and folding it into whipped topping. No cooking, no eggs, light and airy, and chilled to set in about 30 minutes.

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

Traditional Turkish coffee brewed in an ibrik with cardamom and sugar. Triple-foamed, unfiltered, and rich with thick crema on top. Authentic 5-minute ritual.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

You can make these quick and delicious wheat pancakes for breakfast, lunch or even dinner!

Tart, aromatic marmalade made from bitter Seville-style oranges. Tender peel strips suspended in jewel-bright jelly that's perfect on morning toast or stirred into tea.