Abra Berens

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.

Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.

Serve these poached pears as a replacement for a traditional cheese course or as the first course of a meal.

A broken oven led to the creation of these grilled-nectarine-topped scones.

Goat cheese can easily swing sweet with the right fruit, so serve this alongside scones or poached pears.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.

Double-down on the dairy by tossing torn pieces of mozzarella in a bowl with sour cream, lemon juice, and salt to make an extra-rich, luscious topper for this greens-and-grains salad.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.