9 magazine recipes

Potato-crust quiche with mashed potato shell instead of pastry, filled with mixed vegetables, cheddar cheese, and an egg-milk custard. Naturally gluten-free and hearty.

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.

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

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.

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.

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.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.