There’s a reason this soup has been simmering on family stoves for decades. Pastina becomes tender and almost silky in a well-seasoned broth, while shredded chicken adds satisfying protein. A basic soffritto of onion, celery, and carrot builds a sweet, rounded foundation for the soup; garlic, a touch of Italian seasoning, and freshly cracked pepper add depth. Finish with lemon to lift the flavors and serve with parsley and grated Parmesan if desired.

This version is fast and forgiving, about 40 to 45 minutes from start to finish. You can easily adapt it: use rotisserie chicken to save time, stir in a splash of cream for a richer finish, or add a handful of spinach or peas for extra color and nutrients. One important tip: pastina continues to absorb broth after cooking, so follow the storage and reheating suggestions below to keep leftovers from turning into porridge.

I’ve made many fritters over the years, but sweet potato fritters are the ones my kids ask for by name. Their color pulls everyone to the table and the crispy edges make them disappear from the plate. They’re in the same family as other squash- and vegetable-based fritters for weeknight dinners and casual entertaining.

This recipe began on an ordinary Tuesday with two sweet potatoes, a block of feta, and little inclination to plan an elaborate meal. A quick pan-fry and a lemon herb yogurt sauce later, they became one of our household favorites. The sauce is simple but essential—it balances and brightens the fritters. These work equally well pan-fried for the crispiest edges, baked or air-fried for an easier, lower-maintenance version.

There’s something about early fall produce that invites simple combinations: a pale green fennel bulb beside crisp apples—both unassuming until sliced paper thin and combined. This Apple Fennel Salad is built on that contrast. Shaved fennel and sweet‑tart apple meet thinly sliced celery and a touch of red onion, then rest atop peppery arugula. Toasted pecans add warmth and crunch while shaved Parmesan lends salty richness. Though the ingredient list looks long, each element plays a clear role in texture and flavor.

The maple‑Dijon vinaigrette ties everything together: maple syrup brings a round sweetness, apple cider vinegar gives bright acidity, and Dijon mustard adds a clean, savory bite. The dressing is simple to whisk and stores well, making this an excellent salad to prepare ahead. Because the apple, fennel, and celery hold up well, the salad stays crisp in the fridge longer than typical leafy salads—perfect for prepping for the week or transporting to gatherings.