Those of you who don’t have food sensitivities and are reading this cookbook simply to improve your general health should be applauded. I know how easy it is to be tricked into thinking that the low-fat glazed gingerbread in the display is healthy when you pick up your morning coffee at the local deli. I implore you, do not let your pre-caffeine fog steer you wrong! Make a loaf of this simple gingerbread over the weekend, slice it, and store it in your freezer for the week so you can grab yourself a piece on your way out the door. The pumpkin purée makes the bread so moist and fresh you can snack on it for days. As a reward for your foresight, consider slathering a thick layer of Vanilla Frosting (page 91) on top. I would!
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.