A vegan version of Italian “Ribollita” for the days leading up to Christmas: a Tuscan bean soup with bread fried in olive oil.

The NYT peanut cookie, adapted. 11g protein, brown butter, & sourdough discard for a salty-sweet, crunchy, satisfying snack.

Easy, 2-ingredient high-protein cottage cheese ranch dip recipe is a healthy, low-carb snack great for dipping veggies and wrap spreads!

This is a high-protein, healthy vegetable lasagna recipe with cottage cheese, ricotta, spinach, butternut squash, zucchini and mushrooms.

Buttery lemon shortbread cookies, half-dipped in smooth white chocolate and topped with crunchy pistachios!

Don’t complicate snack time. Crispy, golden hashbrowns, melty cheddar, spicy, tangy dill pickles, and a few finishing touches.

Salted honey cinnamon focaccia with a soft crumb, crisp edges, warm spice, and just enough sea salt to balance the sweetness.

This easy method for water bath canning cranberry sauce is simple, tested, and easy enough for first time canners!

Learn how to make a delicious béchamel sauce recipe that is perfect for lasagna. It’s spread between layers of the pasta and bolognese.

These Dolce de Leche Cookies use the creamy, milky, caramel confection in both the cookie dough and to spread on top. One bowl & 30 !

Fresh apples and a quick homemade pomegranate syrup give this apple cobbler a brighter twist.

This Vegan Quinoa Salad can be made in advance for tasty portable lunches and as a speedy option for weeknight dinners!