Alex Lau
If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
The summer salad stalwart gets a makeover.
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.