Sometimes I think that if we could get cars to run off almonds, you wouldn’t need more than a handful to go from San Francisco to L.A. Yeah, they have that much energy—twenty nuts are more than enough to get most people I know through a hunger rush—and they’re nutrient dense, so the body can put every calorie to work. It’s really easy to prep up a whole bunch of these; all it takes is a little olive oil, some seasoning, and a few minutes in the oven and they’re ready to rock. I often tell my clients to leave little bowls of these around the house so they’re constantly tempted to grab a healthy nibble.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.