Those who are going through treatment often want to eat familiar foods, and for many folks egg salad fits the bill. What I did here was take my nana’s egg salad and adapt it a bit so all that great protein was easier to nosh. Instead of the chunks common to German-style egg salad, I opted for a lighter, creamier texture that works great on crackers, in a pita or wrap, or on top of salad greens. Adding a pinch of cayenne and a little lemon gives this egg salad a bit more zip. I have a feeling Nana would approve.
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.