Magazine recipe collection

A warming chowder of turnips, mushrooms, lima beans, and tomatoes seasoned with cumin, fennel seeds, and chili powder in turkey stock. Hearty cold-weather comfort in a bowl.

This tender turkey is perfect for Thanksgiving. Especially if you don't want any leftovers!

Oven-baked grouper fish sticks coated in sour cream and crushed saltine crackers with paprika and onion. Crispy, golden, and lighter than anything from the freezer aisle.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Bring in the new season with this scrumptious dish that will have you glad it's not winter yet!

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Old-fashioned fish chowder with cod, russet potatoes, onions, and thyme simmered in milk. A creamy, no-cream New England-style soup that lets the fish shine.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

One-pan chicken teriyaki with potatoes, scallions, and teriyaki sauce. Microwave the potatoes first, then everything cooks in one skillet in under 20 minutes.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Nutty wheat germ crunch muffins with a toasty golden top, ready in 45 minutes. A versatile base recipe with built-in variations for apple cinnamon, berry, jam-filled, and dried fruit muffins.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Stuffed French toast sandwiches filled with sweetened cottage cheese, cinnamon, and vanilla, pan-fried golden. Topped with sour cream and fresh strawberries.