The whole idea of Anytime Bars is right in the name; you never know when hunger is going to strike, and you want to be ready to take advantage of those moments to nourish yourself. A lot of my clients take these portable packets of pleasure to chemo sessions. It may seem odd that people want to eat during treatment, but many do, and these bars are a delicious, healthy alternative to the bowls of sweets so often found around infusion centers. The great thing about this recipe is that you can change the ingredients to fit your taste preferences. You can even split the batter and make half with currant and cranberries and the other half with walnuts or whatever you’d like. These bars come together very quickly with the food processor, but if you don’t have one, you can certainly chop the fruit and nuts by hand.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.