Tips

A cozy vegetarian lasagna with roasted squash, mushrooms, kale, and a nutty sage brown butter béchamel. Feeds 9 for $1.88 per serving.

A collection of 30 apple recipes for fall, from brown sugar cookies and cinnamon rolls to pot roast and cider-braised chicken.

A fast, budget-friendly spin on beef fajitas. Seasoned ground beef over jasmine rice with sautéed peppers, charred corn, and creamy avocado.

Hearty ground beef burritos made with pinto beans, salsa, and melty cheese, toasted in a skillet until golden. A family-friendly recipe that freezes perfectly.

A 30-minute one-pan meal with pillowy gnocchi in a creamy sun-dried tomato sauce. Ready in under half an hour using rotisserie chicken.

Soft oatmeal cookies swirled with peach jam and fresh peaches, topped with a rich brown butter cinnamon icing. The ultimate late-summer bake.

Individual sweet tartlet shells made with classic French pâte sucrée. Crisper, more delicate, and easier to work with than regular shortcrust.

This month's Cooking Club challenge features pasta alla Norma. Make the recipe by August 31 to enter and win a $100 Whole Foods gift card.

Homemade angel food cake is tall, fluffy, and surprisingly straightforward. Learn the key techniques for a perfect result every time.

Soy-roasted salmon with Japanese BBQ sauce, served over rice with pineapple slaw, avocado, and homemade bang bang sauce. Ready in 30 minutes.

Blend cottage cheese with olive oil, lemon, and garlic for a creamy, high-protein dip ready in 5 minutes. Perfect for veggies and crackers.

Add two tablespoons of cottage cheese to scrambled eggs for a soft, protein-rich breakfast. Ready in 15 minutes with just four ingredients.