Here’s a recipe where a little culinary ad-libbing met the needs of a caregiver. My husband, Gregg, was feeling a little sick but wanted to eat, but there really wasn’t anything in the house. I saw some fennel and thought, “That’s good for the belly.” Then I found some carrots. But what to do with these limited ingredients? For years I’d made a carrot ginger soup recipe for many of my patients. Would carrot fennel soup work? I went to the fruit compartment for my trusty lemons, but only found an orange. It all went into the pot, and a little while later I put it in front of Gregg. He took one taste and started raving. A few weeks and tweaks later, I found that adding cumin, cinnamon, and allspice really brought this soup home. I named this recipe after Bella because she’s quite possibly the only dog on the planet who prefers carrots to bacon; for every four carrots that go into making this soup, one goes into Bella’s mouth. Otherwise she howls. (Sigh.)
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.