A hearty, comforting posole for every season, but it hits different in fall and winter.

Seriously good turkey chili, spiced sweet potatoes and a prosciutto shallot dip that tastes like grown-up French onion. Game day sorted.

Crispy chicken in a sweet and spicy honey harissa sauce. Fry, air fry or bake it, the sauce steals the show.

Crispy, cheesy baked zucchini chips that are impossible to stop eating. Dip them in our marinara.

Baked feta with cherry tomatoes, roasted garlic and olive oil. Easy, addictive, and even good as leftovers over greens.

Spiced roasted sweet potato wedges with salsa verde, chipotle crema and poached eggs. A colorful brunch or dinner.

Oven or air fryer buffalo cauliflower with a creamy tahini dip. All the wing flavor, all vegetable.

A from-scratch apple pie with a flaky, cider-vinegar crust and cinnamon apples. Your kitchen will smell amazing.

Tangy pickled beets over creamy, tahini-rich hummus. A colorful snack or appetizer.

Vegetable enchiladas to bake once and enjoy all week. Use summer or winter vegetables, and add chicken if you like.

A one-skillet Mediterranean chicken with cauliflower and oregano. Minimal mess, amazing taste.

A herby potato salad with a tangy pickled mustard seed vinaigrette. The perfect side for anything off the grill.

Warm, golden bread cheese with Calabrian chili, honey and olive oil. A fun, tasty small plate.

Charred radicchio wedges with fried goat cheese, pancetta, pickled fennel and a garlic confit dressing.

Grilled peaches, creamy burrata and prosciutto with a smoky vinaigrette. Simple and stunning in peach season.

Charred broccolini with creamy beans, sunflower pesto and preserved lemon. A vegetable side that steals the show.

Roasted asparagus with salty feta and bright preserved lemon. Earthy, crunchy and easy.

Poached chicken, fragrant rice and punchy sauces. Make it once and it becomes a go-to.