Take a break from cooking and make a satisfying meal from raw fruits and vegetables. This drink takes about twelve minutes to make from start to finish. It’s a great way to get your greens without any work, and I like the slightly fibrous texture the greens impart. The smoothie is good for two days if you want to have it for a few meals. After storing it overnight in the refrigerator, just reblend it for a few seconds. As different fruits come into season, try berries instead of oranges, or a ripe peach instead of the banana. In hot weather, blend in several ice cubes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.