Simmer

Serve this festive, warming punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.

Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.

To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.

Your favorite comfort food meal with a new twist.

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

If you don’t have cinnamon and star anise in your pantry, don’t buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and crushed red pepper flakes instead.

Deliciously smooth Brown Gravy every time.

Make Perfect Turkey Gravy every time.

One of my favorite crops from my husband’s farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it’s more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

This pared-down mulled wine recipe is great for impromptu entertaining this weekend.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.