Rowan Vale 10/10/26 Rowan Vale 10/10/26

Dubu-Jorim: Spicy Braised Tofu

Maangchi’s dubu-jorim pairs browned tofu with gochugaru, onion and sesame in a versatile Korean side dish.

Rowan Vale 10/10/26 Rowan Vale 10/10/26

Baked Apple-Cider Doughnuts

Sally McKenney’s baked apple-cider doughnuts bring cider and spice to a relaxed autumn breakfast.

Rowan Vale 10/10/26 Rowan Vale 10/10/26

Leek and Potato Soup With Chives

Nagi Maehashi’s RecipeTin Eats soup gives leeks and potatoes a quiet, warming role at the autumn table.

Rowan Vale 10/9/26 Rowan Vale 10/9/26

Maple Corn Muffins

PJ Hamel’s King Arthur Baking muffins pair yellow cornmeal with maple syrup.

Rowan Vale 10/9/26 Rowan Vale 10/9/26

Red Lentil and Walnut Bolognese

Beth Moncel’s Budget Bytes sauce uses red lentils and walnuts for a substantial meatless pasta meal.

Rowan Vale 10/9/26 Rowan Vale 10/9/26

Squash Toasts With Ricotta and Cider Onions

Deb Perelman’s Smitten Kitchen adaptation brings squash, ricotta and cider onions to thick toast.

Rowan Vale 10/8/26 Rowan Vale 10/8/26

Individual Chicken Pot Pies

Elise Bauer’s Simply Recipes pot pies pair a pastry lid with chicken and vegetables.

Rowan Vale 10/8/26 Rowan Vale 10/8/26

Chinese Steamed Eggs With Scallions

Judy Leung’s steamed eggs at The Woks of Life offer a soft, savory centerpiece for a simple meal.

Rowan Vale 10/8/26 Rowan Vale 10/8/26

Pear and Ginger Galette

Sally McKenney’s pear galette brings ginger and autumn fruit to a free-form pastry.

Rowan Vale 10/6/26 Rowan Vale 10/6/26

Cabbage and Farro Soup

Deb Perelman’s Smitten Kitchen adaptation of Joshua McFadden’s soup puts cabbage and grains at the center.

Rowan Vale 10/6/26 Rowan Vale 10/6/26

Tamagoyaki: Japanese Rolled Omelet

Nami’s classic tamagoyaki offers a different way to make eggs the focus of breakfast.

Rowan Vale 10/6/26 Rowan Vale 10/6/26

Sweet Potato and Sausage Hash

Marsha McDougal’s Budget Bytes hash pairs sweet potato with sausage and smoky seasoning.

Rowan Vale 10/5/26 Rowan Vale 10/5/26

Garlic Butter Mushroom Orecchiette

Nagi’s mushroom pasta pairs garlic, butter and Parmesan with mushrooms. Our feature explores an orecchiette presentation and a balanced dinner menu.

Rowan Vale 10/5/26 Rowan Vale 10/5/26

Pumpkin Pancakes

Charlotte Rutledge’s pumpkin pancakes bring pumpkin purée and warming spice to breakfast, with a practical plan for serving a group.

Rowan Vale 10/5/26 Rowan Vale 10/5/26

White Bean Soup With Spinach and Dill

Suzy Karadsheh’s white bean soup brings spinach, dill and parsley into a warm vegetable-based meal, with a choice of texture.

Garvey Dutes 9/28/26 Garvey Dutes 9/28/26

Spicy Beef and Soft Tofu Stew

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

Garvey Dutes 9/28/26 Garvey Dutes 9/28/26

Kielbasa and Cabbage Skillet

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

Garvey Dutes 9/28/26 Garvey Dutes 9/28/26

Pumpkin Cream Cheese Muffins

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

Garvey Dutes 9/27/26 Garvey Dutes 9/27/26

Baked Peppers With Beef, Sausage and Rice

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