Maangchi’s gogi sundubu-jjigae combines delicate tofu, beef and a gochugaru-seasoned broth.

Beth Moncel’s cabbage skillet brings browned sausage and a mustard vinaigrette to the dinner table.

Sally McKenney’s pumpkin muffins pair a cream cheese center with a cinnamon crumb topping.

Bell peppers become individual dinner portions in Spend With Pennies’ version, filled with beef, Italian sausage, rice and tomato.

A creamy garlic sauce turns seared salmon into a dinner centerpiece.

Corn tortillas, eggs and cooked tomato salsa make a colorful brunch plate in Muy Bueno’s huevos rancheros.

Large pieces of apple give this French apple cake its identity.

Apple crisp offers an autumn dessert without the ceremony of a frosted cake.

Red curry paste and coconut milk shape Jennifer Segal’s chicken curry.

Gnocchi give chicken soup a different kind of comfort.

Red kidney beans, andouille and smoked meat give Immaculate Bites’ red beans and rice its substantial character.

Chickpeas take on a rich onion and tomato sauce in Swasthi Shreekanth’s chana masala.

Fermented cabbage kimchi and scallions bring color and character to Maangchi’s kimchijeon.

A layer of mashed potato covers lentils and vegetables in Minimalist Baker’s vegan shepherd’s pie.

Clear broth, chicken, vegetables and egg noodles form the core of Elise Bauer’s soup.

Black beans and pinto beans share the bowl in Cookie and Kate’s vegetarian chili.

A stack of scallion pancakes offers a savory direction for breakfast.

Chicken, onion and egg settle over rice in Just One Cookbook’s oyakodon.

Eggs, tomatoes and green peppers turn a pan into the center of brunch.

A potato side can steal the meal.