For people—and especially kids—who like crisply textured sweets, there’s nothing like a ginger snap to scratch that itch. Many of my clients worry that they’ll have to give up sweet treats like cookies during treatment. Nonsense. You just have to be smart about it, and this recipe shows you how: It uses quality ingredients (and no refined flour) and many cancer-fighting spices. There’s just one caveat: Make the dough at least three hours before you want to bake the cookies, and preferably an entire day ahead. Once you make the dough, it can be stored in the refrigerator for up to five days. Chilling the dough makes it easier to cut the cookies and also gives the flavors a chance to come together so the cookies taste their very best.
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.