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A winter favorite for all. Dairy-free and indulgent. Great for breakfast, before bed or during an afternoon snowstorm. Cuddle up with a cup.

Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 12 – 14 Minutes

Prep Time: 15 minutes | Marinating Time: 20 minutes | Cooking Time: 20 minutes

This classic Puerto Rican dessert has endured the test of time; it’s lightened here by using less sugar. The name comes from its wiggly texture.

Spoon this over warm sweet potato pancakes; it’s also a wonderful accompaniment to ham, white fish, or turkey. Or layer it over a cube of low-fat cream cheese and serve with crackers for an easy party appetizer.

This lovely and surprisingly easy dessert celebrates these fall fruits’ prime season. Prep tip: A Japanese mandolin makes for easy slicing, but a sharp knife will work too. When you reach the pears’ core, remove with a melon baller.

Fresh laurel’s sweet fragrance lends a simple and elegant touch to steamed broccoli.

Chef Jackson uses curly-leafed Savoy or Bloomsdale spinach, but regular spinach works too. The killer dressing gives the fresh ingredients a real kick.

With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weeknight dinner.