Recipe Development

Sausage and Egg Enchiladas with Tomatillo Sauce

Fine Cooking

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

Overnight Dried Cherry & Coconut Granola

Fine Cooking

Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any nuts and dried fruit you like. Serve with yogurt or milk.

Asian Wheat Berry Bowl

Weight Watchers

Wheat berries are a wonderful but underused grain, that’s a little like brown rice with a texture more similar to barley.

Moroccan Chicken Summer Rolls with Spicy Orange Dipping Sauce

Weight Watchers

Ingredients 5 Tbsp fresh orange juice, divided 2 Tbsp rice vinegar 1 Tbsp olive oil 1 tsp honey 1/2 tsp harissa paste 1⁄3 cup water 1⁄2 tsp table salt 1⁄2 cup uncooked whole wheat couscous 1 Tbsp chives, finely chopped 1⁄2 tsp orange zest 8 rice paper wrappers 1⁄2 cup fresh mint leaves 1 medium cucumber, seeded, cut in 4‐in strips 3 medium blood oranges, or Cara Cara, seedless, peeled and sectioned 8 oz cooked skinless boneless chicken breast, cut in 16 strips 1 cup arugula

Gingerbread Steel-Cut Oatmeal

Fine Cooking

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

Hash Brown Crusted Quiche

Lorraine is the OG quiche: This simple combo of eggs, cream, cheese, and bacon launched a thousand variations. And why not? It’s elegant enough for brunch with the in-laws, easy enough for a weeknight dinner—and thanks to that bacon, appealing enough for even the pickiest eater. There’s something so comforting about a warm slice of custardy-cheesy-salty pie. This version, baked in a crust made of shredded potatoes, is gluten-free and perfectly satisfying. Add a green salad or roast some veggies while the quiche cools and you’ve got yourself a meal.

Beet Brownies

It used to drive me crazy: I’d send my son off to school with a balanced, healthy lunch, but as often as not, the lunchbox came home with carrot sticks untouched. I tried hard to resist the urge to cajole, confront, or criticize him—pressure usually backfires. Instead, I got a little creative. I don’t mean that I sneak vegetables into his food, mostly because it seems unlikely that he’ll ever want to eat a vegetable if he doesn’t realize he’s enjoyed them already. Transformation is the key; make it into something else, even a different shape, and it’s much more appealing.

BBQ Chicken Pizza

I never read the menu when I go to California Pizza Kitchen. There’s no need, since I already know what I want: The Original BBQ Chicken Pizza. The tangy-spicy-sweet sauce, the gooey cheese, the chunks of tender chicken… It’s about as far from an authentic pizza as you can get, yet somehow it all works.

Homemade Taco & Chili Seasoning Mix

Those big batches take about five minutes to throw together (you’re just measuring a bunch of spices, then stirring). Each portion costs less than the packaged varieties, and it doesn’t have any of the extra ingredients you might find in a store-bought mix (anti-caking agents and preservatives? I think not). Plus, the basic mixture works for both tacos and chili. The only difference is in the preparation: Chili gets canned tomatoes and beans and a bit of cocoa powder, which adds depth and richness, while tacos get a splash of vinegar and a touch of brown sugar, giving them an irresistible sweet-hot tang.

Tortilla Chip Fish

Parents magazine

Ingredients: Nonstick cooking spray 6 ounces lime-flavored tortilla chips, crushed into crumbs 1 egg, beaten 4 four-ounces tilapia fillets 1/2 teaspoon salt, divided
2 limes, one juiced and one quartered 2 tablespoons olive oil 1 ten-ounce package broccoli-slaw mix Salsa (optional)

Roasted Root Vegetables Salad

Parents magazine

Ingredients 4 strips thick-cut bacon 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 tablespoon pure maple syrup 2 teaspoons Dijon-style mustard 1/4 teaspoon salt 3 cups weekend-prepped barley 1 cup weekend-prepped root vegetables 1/4 cup pecans, toasted 4 eggs

Apple Sausage Mac & Cheese

Parents magazine

Ingredients 3 cups elbow macaroni 4 ounces fully-cooked chicken & apple sausage, halved lengthwise and sliced 2 tablespoons plus 2 tsp. olive oil, divided 3 tablespoons all-purpose flour 2 cups low-fat milk 6 ounces sharp cheddar cheese, shredded 2 teaspoons Dijon-style mustard 4 cups torn romaine lettuce 1 medium apple, thinly sliced 1 tablespoon apple cider vinegar 1/8 teaspoon salt

Butternut Apple Soup

Parents magazine

Ingredients 1 3 – 4 pound butternut squash, halved and seeded 1 large tart apple, cored, peeled, and halved 1 large onion, halved 4 cups unsalted vegetable or chicken stock 1 tablespoon mild curry powder 3/4 teaspoon salt 1/4 cup plain low-fat yogurt 1 tablespoon chopped fresh cilantro 2 tablespoons shelled pumpkin seeds, toasted (optional)

Savory Beef Potpie

Parents magazine

Ingredients 1 sheet frozen puff pastry, thawed Reserved roast beef, thawed (about 1 lb.) 12 ounces frozen pearl onions 12 ounces frozen peas & carrots 2 tablespoons olive oil 12 ounces button mushrooms, sliced 1/2 teaspoon dried thyme, crushed 1/4 cup plus 2 Tbs. flour 2 1/4 cups unsalted beef stock 3/4 teaspoon salt 1 egg, beaten with 1 Tbs. water

Teriyaki Salmon Cakes

Parents magazine

Ingredients 1 8 ounce can pineapple chunks, drained 1 avocado, peeled, seeded and chopped 2 tablespoons finely chopped red onion 1 tablespoon lime juice 1 tablespoon chopped fresh cilantro Reserved cooked salmon, thawed (12 oz.) 2/3 cup panko bread crumbs 2 eggs, lightly beaten 2 tablespoons finely chopped green onions 2 tablespoons bottled teriyaki sauce 2 tablespoons vegetable oil

Grilled Cod Fillets with Lemon-Dill Butter

Weight Watchers

Don’t be intimidated by grilling fish. A layer of lemon slices is all you need to prevent the fish from sticking to the grate.

Layered Southern Dip

Weight Watchers

Ingredients 1/2 cup frozen corn kernels, defrosted 2/3 cup uncooked bell pepper, chopped 2/3 cup uncooked celery, chopped 2/3 cup plum tomatoes, chopped 1/4 cup uncooked red onion, finely chopped 1 clove garlic, finely chopped 1 tsp red wine vinegar 1tsp olive oil 1/2 tsp black pepper, divided 1/4 tsp table salt, divided 1/2 cup roasted red peppers (packed in water), drained, finely chopped 1/2 cup plain low fat Greek yogurt 1/4 cup low fat cream cheese, softened 2 medium uncooked scallions, whites finely chopped, greens chopped, separated 1/4 tsp paprika, smoked variety 1 cup Weight Watchers Reduced Fat Mexican style blend shredded cheese 3 slices cooked turkey bacon, crisp, crumbled

Chicken (Pot) Handpies


Ingredients 1 medium potato, peeled and chopped into 1/4 inch pieces
Substitute 1/2 cup thawed frozen corn kernels here, if you prefer. Add with the carrot and celery in Step 2. 1 tablespoon vegetable oil 1 small onion, finely chopped 1 carrot, quartered lengthwise and chopped 1 celery rib, halved lengthwise and chopped 4 ounces boneless, skinless chicken breast or thighs, chopped
Got some cooked chicken? Add it with the potatoes in step 3 instead. Salt and pepper1 tablespoon all-purpose flour 1/2 cup chicken broth 1/2 teaspoon fresh thyme leaves 2 unbaked pie crusts, either store bought or homemade (not pie shells) 1 egg, beaten with 1 tablespoon water

Cast-Iron Mac & Cheese


Mac and cheese can be a time-consuming proposition. My version is on the table in just about 30 minutes total. The spark for this recipe came from my friend Taryn, who casually combines ingredients without using a particular formula. She goes by feel, adding handfuls of cheese and spoonfuls of flour until the mixture feels right. Then she stirs in the cooked macaroni, pours everything into a casserole dish, and runs it under the broiler for a few minutes. The blast of heat creates an instant crust—no need for breadcrumbs.



Lentils, rice, olive oil, and onions—this Middle Eastern standard is the ultimate pantry recipe. It’s also the classic example of a dish that’s greater than the sum of its parts. There are literally dozens of recipes for mujadara out there—each country, possibly even each family, seems to have its own version.