Drape honey and spice cream over caramel-marinated juicy pink fruit and put it under the broiler until it’s warm and browned for an absolutely delicious surprise of a dessert!  A wealth of winter grapefruit inspired this pink grapefruit with burnt honey custard.

First, the pale pink citrus marinates in a simple caramel syrup for a couple hours or even overnight. Then whisk up a five-spice pastry cream with milk, honey and eggs just before you need it, or make it the day ahead. When you’re ready to serve, arrange the marinated grapefruit sections in a dish, swath the fruit with the cream, and do the brûlée thing to blister the custard to golden burnt. Soooo good!

Minestrone! We’re talking hearty soup, soup loaded with earthy beans, tender noodles, and leafy greens. Follow this easy basic recipe for vegetarian lasagna minestrone soup with lentils and kale, and learn how to personalize your own big minestrone soup!

If you’re like me, a cook who sometimes decides what’s for dinner at the last minute, you need recipes like minestrone soup in your back pocket.

“Minestrone” translates to “big soup” in Italian. This super adaptable healthy vegetable minestrone is a go-to soup.

Savory vegetables and plant-based mushroom gravy baked with golden mashed potatoes on top–this stick-to-your-ribs shepherd’s pie with garlic mashed potatoes is hearty comfort food at its finest.

Here’s my vegan interpretation of the classic British Isle “pie” known as shepherd’s pie, a casserole of vegetables mixed with gravy and baked with mashed potato topping.