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Moist Bundt cake made with applesauce, grape juice, dates, and pecans, spiced with cinnamon, cloves, nutmeg, and ginger. A nostalgic, butter-free cake dusted with powdered sugar.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

A gourmet take on a classic snack. Don't be fooled by the humble ingredients, this is delicious

Serve this scrumptious cheese bread with lasagna or any other kind of casserole you prepare for dinner.

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

Lean ground beef simmered in a spiced no-salt tomato sauce, served in crispy baked tortilla bowls on a bed of shredded lettuce with cherry tomatoes, carrots, and Parmesan. A lighter taco salad that doesn't skimp on flavor.

Lots of fruit bread, a yeasted holiday loaf packed with prunes, figs, dates, raisins, candied peel, and almonds. The European-style fruit bread for Christmas mornings.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Chicken and spinach linguine in a white wine cream sauce with mushrooms, mozzarella, thyme, and lemon juice. A one-pan pasta dinner topped with Parmesan.

Layers of wine-braised lamb, silky eggplant, and creamy ricotta béchamel bake into this classic Greek casserole. Warming cinnamon and nutmeg make it unforgettable.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

Lighter baked mac and cheese made with pureed cottage cheese, skim milk, and sharp cheddar for creamy comfort with less fat.

Creamy asparagus chicken casserole baked with a rich cream sauce, Parmesan cheese, and a kick of hot pepper sauce. Comfort food at its best, ready for the oven in under an hour.

Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.

Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.

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.