There are two kinds of people: those who cling to summer (and the tomatoes, corn, and cucumbers) until it’s too vibrant for Birkenstocks, and those who welcome the spooky season with open, cable-knit arms. We think both sides can agree on Lidey Heuck’s white chicken chili (above), a hearty meal that brings a cozy atmosphere without too much heaviness. Helpful shortcuts and modifications abound: use rotisserie or leftover chicken; stir in some sour cream (and puree more white beans) for extra thickness; scale the chiles up or down depending on taste preferences. And we can all agree that the best part of any chili is the toppings, so make sure you have tortilla chips and shredded cheese ready.
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White Chicken Chili
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Yewande Komolafe’s crispy tofu with cashews and roasted peas is also satisfying without making you feel sluggish. If the snow peas have disappeared from your market, use what you have, Yewande writes: “Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it works great.”
Another bold but bright dish: this za’atar and labneh spaghetti, a new recipe from Ham El-Waylly. Spicy labneh gives this 30-minute pasta dish the creamy texture of an Alfredo, but with decidedly more spice. Strained yogurt, such as Greek yogurt or skyr, is a good substitute for labneh, but you’ll at least want to add your dairy at the end to keep it from curdling. If that sounds difficult, don’t worry: Ham is here to help.
And to brighten both lunch and the groggy back-to-school spirit, here’s Ali Slagle’s Vegan Green Goddess Dressing to use on all kinds of desk salads (and to use up leftovers), and Samantha Seneviratne’s Giant Chocolate Chip Cookie . If the words ‘giant chocolate chip cookie’ have piqued your interest, you can watch Samantha cook her crowd-pleasing cookie here – because another thing we can all agree on is that the best chocolate chip cookie is one that’s as big as your face .
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