“Soup is a regular topic of conversation at SELF—which ones we like, which we don’t, and whether we’d eat it 24/7. Well for me, the answer to the latter is yes: Yes I would eat soup for every single meal, and I practically count down until the dew points are acceptably low enough for me to start making it. One of my closest friends introduced me to this life-changing NYT Cooking recipe. It’s a hearty chicken chili that really presents more like a meal than a starter. It’s great to make in bulk and keep in your fridge all week, or even freeze for later use. You can get funky with your toppings and ingredients, too—there’s a lot of room for creativity. Bonus tip: You don’t have to make this in a slow cooker. You can bake or roast chicken breast, shred it with a fork, and use that as your protein, too.” —Hannah Pasternak, associate director of special projects
“When I want to feel fancy, I scroll through Smitten Kitten’s Instagram and pick a recipe that speaks to my gut. Last fall, it was carrot cake pancakes. I love carrot cake (and recommend this carrot cake smoothie while we’re on the subject) and was intrigued. I already had carrots from the farmers’ market in the fridge and appreciated that there weren’t a ton of ingredients I otherwise needed to buy. The pancakes are decadent, warm, and spicy, and the carrots allow me to applaud myself for eating vegetables. The cream cheese frosting is (of course) what really makes this recipe, so don’t skip it! Highly recommend them for a Sunday morning treat.” —Malia Griggs, commerce editor
“Like many, I started baking a lot during quarantine, and this sheet cake quickly became one of my favorite recipes. It isn’t too heavy or overpowering and tastes good after every meal, making it a great addition to potlucks (like Friendsgiving) where you’re not sure what everyone else is bringing. Best of all, it’s easy to make, and you probably already have most of the ingredients on hand.” —Maggie O’Neill, senior news editor
“If there’s one meal that my husband and I make over and over again when we have no idea what’s for dinner, especially during the colder months, this hearty soup from Gimme Some Oven never disappoints. It’s full of nutritious ingredients like savory mushrooms, seasonal sweet potatoes, and vibrant kale, but it tastes pretty dang indulgent. (We opt for the cream sauce option, so I can’t speak for the coconut milk route!) We love to serve this with some crusty bread for dipping, and a dollop of Greek yogurt on top adds some nice tang if you’re into that. This soup is also ideal for meal prep: You’ll make a giant pot of it and the flavors almost taste better the next day. Cozy, indeed!” —Alisa Hrustic, executive editor
“I’m a huge fan of apple picking in the fall, and I often come home with more than I can use for snacking. I love apple crisps, but sometimes I’m in the mood for something a little heartier, and that’s where this bread comes in. While it’s called a bread, it’s definitely more of a flat-out dessert—it’s sweet, apple-y, and the crumble on top gives that apple crisp feel. The sweet vanilla cake underneath? That’s just an added layer of dessert heaven.” —Christa Sgobba, fitness and food director
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