Sarah Kenney, Recipe Tester

A sweetly spiced upgrade to trail mix, this snappy little snack is perfect for autumn eating. Serve as an appetizer or just a little pick-me-up.

Sometimes, a creamy, comforting soup is all you need, especially if you can make it vegan. Topped with yogurt and hazelnuts, it’s superb.

There’s cornbread. And then there’s cornbread enhanced with bacon, corn, and good ol’ bacon drippings. Just as God intended, folks who’ve made it have been saying.

Peachy keen takes on new meaning with this little stunner of a starter or, if you’re like us and have a hard time restraining yourself, your entire dinner. Summer personified.

Comfort food at its finest—creamy polenta, packed with leafy greens and Parmesan. Full of nutritious veggies and on the table in 45 minutes. You’re welcome.

All the good stuff from a birthday cake–sprinkles and a creamy buttery frosting–incorporated into soft, tender sugar cookies. That’s something to celebrate.

A bittersweet something for when you want something that’s impressive and sophisticated (and did we mention vegan and gluten-free?).

An updated Italian classic made with all the usual suspects along with an unexpected drizzle of pesto that turns a frugal veggie-bin catch-all into something truly astounding.

A simple, quick, easy, cheap side that’s making kids as well as adults demand seconds. Yes, seconds. Of broccoli. You’re welcome.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.