Hanna Reder

Layered rhubarb cheesecake

Simple lemon roasted chicken with spring vegetables

Easy leek tart

Chocolate-dipped banana granola bars

Beet, blood orange, and burrata salad

Stir-fried noodles with grapefruit and crispy rice

Creamy coconut, pumpkin, and lentil stew

Simple Earl Grey truffles

Fennel salad with blood oranges

Cream-filled doughnuts

Poached quince with mascarpone and hazelnut crunch

Rotkohl (German red cabbage)

Mini vegan beet Wellingtons

Butternut squash and mushroom lasagna

Hanna makes a rainbow vegetable pie

German-style apple pie

Creamy chicken and vegetable soup

Hanna cooks eggs in 5 unexpected ways

Pumpkin salad with figs, feta and quinoa

5-ingredient crispy Camembert

Fried ravioli

Carrot salad with cranberries and pistachios

Israeli couscous salad with peas and pesto

Orecchiette with sweet corn, crispy bacon, and soft eggs

Homemade orecchiette pasta