A healthy muffin with a sweet (potato) side
When I told my mother — a fiend for candied ginger — that I was testing a batch of these muffins, she said she wished she could fly right over and dig in. She's not the only one.
A pumpkin bread that can handle any add-in
For me, nothing signifies the end of summer as poetically and viscerally as seeing pumpkins in a patch. One look at that field and I start salivating for all of my favorite pumpkin dishes.
A pear crisp with a savory-sweet-spicy aroma
Ground cardamom gives this simple fall-friendly crisp a sweet-spicy flavor that you will smell as much as taste. Don't worry too much about which type of oats to use in a recipe such as this. Though we prefer old fashioned rolled oats, feel free to use the "quick" variety if that's what you happen to have. The differences won't be tremendous.
A zucchini muffin fit for breakfast or dinner
This savory muffin studded with zucchini and cheddar cheese pairs as wonderfully with dinner as it does breakfast. And consider taking advantage of all that extra zucchini piling up in the garden by baking a double batch. The moisture from the zucchini means these muffins freeze well.
A fall soup that is sweet, creamy, spicy and smoky
With its robust blend of sweet, creamy, spicy and smoky flavors, this soup is perfect for a chilly fall afternoon. The beautiful orange color, the subtle smoky-spicy flavor of the chipotle, and the satisfying creamy texture make this recipe a perfectly seasonal lunch or appetizer. Consider topping the soup with seared shrimp or shredded pork for a quick weeknight dinner.
Putting the coffee back in the coffeecake
Adding coffee to coffeecake is a simple way to take something great and make it even better.
Because if you think conventional coffeecakes pair well with your favorite cup of java, wait until you try a coffeecake spiked with coffee. Still not enough jolt for you? Head to the grocer's coffee aisle and grab a jar of instant espresso powder, then substitute that for the instant coffee.
A rich lemon doughnut, no sticky filling required
Lemon doughnuts generally involve fried dough filled with sticky, tart-sweet yellow goo that tastes more of sugar than of serious lemon.
A soup that starts in the oven, ends on the stove
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer.
A bowl of comfort — chicken soup with dumplings
A basic chicken soup is fine for when you need warmth and comfort.
Taking the slowly out of slowly simmered beef stew
Almost by definition, beef stew isn’t a weeknight-friendly dish.
That’s mostly a matter of the meat. Stew meat generally is tough and requires a long simmer to become tender. But who has time for a long simmer at the end of a long day at work?
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