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Ruth Reichl's Spicy Tuscan Kale from the cookbook My Kitchen Year

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Sweet but not sugary pancakes that have just the slightest hint of buttery flavor from the coconut oil

Introduction

This is my go-to pancake recipe, which also happens to turn into excellent waffles. It’s sweet but not sugary and has just the slightest hint of buttery flavor from the coconut oil. The pancakes are delicious as is, and when served with maple syrup or fruit compote, but if you’re looking to switch things up, try the variations that follow the recipe.

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Just mix the dough in the evening, then roll, shape, and bake the buns in the morning.

Introduction

While you may think that having fresh-from-the-oven yeast rolls before noon is out of your reach, it can be done. Just mix the dough in the evening, then roll, shape, and bake the buns in the morning. Altogether, the recipe requires only about 15 minutes of hands-on time, and baking the rolls in muffin tins with paper liners makes the process especially easy (and mess-free).

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For when we’re still in the mood for dessert but not in the mood to roll out dough or peel lots of apples.

Introduction

We wouldn’t dare deny the timeless perfection of apple pie. But when we find ourselves in the midst of autumn and up to our eyes in pie, this cake is a worthy option. It’s perfect for post-Thanksgiving fatigue, when we’re still in the mood for dessert but not in the mood to roll out dough or peel lots of apples. And just like apple pie, it’s delicious with a spoonful of whipped cream, a dollop of crème fraîche, or a scoop of good vanilla ice cream. As a bonus, this light, chewy cake comes together so quickly that you could even make it in time for breakfast.

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Meghan Telpner's Creamy Zucchini Hummus from The Undiet Cookbook is great for sharing

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Meghan Telpner's pancakes are so good you'll say it (and maybe make it) twice!

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Using wonton wrappers instead of pasta dough eases the preparation of this savory starter, and results in a crisp, light crust.

Introduction

Using wonton wrappers instead of pasta dough eases the preparation of this savory starter, and results in a crisp, light crust. The ravioli are also a great make-ahead option; reheat in the oven when ready to serve, as a toasty prelude to a cold-weather meal.

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Nuts, seeds, tofu, or tempeh are great additions and round out this medley of cold and warm veggies.

Introduction

You may not have tried kohlrabi, but you’ve probably seen this knobby purple or green vegetable in the grocery store or market. It wasn’t long ago that I first tried it. I was visiting my parents when family friend Tim Turner (aka Chewy) and I got to talking about vegetables. He couldn’t believe I’d never had kohlrabi. He went right out and got me one, and I’ve been a fan of it ever since. If you can’t find kohlrabi, just substitute broccoli stems, jicama, or even chopped cucumber—you just want something light and crunchy.

Having some warm elements on a salad always makes it feel more special, and the grilled asparagus and oyster mushrooms on this salad really elevate it.

Nuts, seeds, tofu, or tempeh are great additions and round out this medley of cold and warm veggies.

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Michael Smith shares the secret to maximum flavor and a delicious sauce in this recipe from Make Ahead Meals.

Introduction

It’s just as easy to quickly sear pork chops for maximum flavor as it is to slowly bake them to keep them juicy. It’s equally easy to build a delicious sauce from the pan remnants. The secret is all of the above in a two-step pan-roast. For a make ahead twist and a convenient way to come home to dinner, use your slow cooker: skip the browning step, neatly cram everything into the slow cooker (double the grapes and wine for added moisture, but reserve the thyme), set to any heat and walk away. Stir in the thyme at the last second, then serve.

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Serve Eric Akis' hearty chili with a bowl of tortilla chips or Skillet Cornbread

Introduction

Serve this hearty chili with a bowl of tortilla chips or Skillet Cornbread (page 188) to scoop up the sauce. Garnish the chili with grated Monterey Jack or cheddar cheese, chopped cilantro, and a dollop of sour cream or yogurt. This chili freezes beautifully. Allow it to cool to room temperature, pack it into airtight containers, label and date, and freeze for up to 3 months.