PAT Gina seasons these burgers perfectly. And unless you are standing in the kitchen while she’s preparing them, you’ll never be able to tell whether they’re turkey or ground beef. Once these babies hit the grill and the sizzle starts, your neighbors will be peeking over the fence. Ground turkey, as a rule, has less fat than ground beef, so don’t buy lean ground turkey (also known as ground turkey breast). Instead, buy regular ground turkey, which is a mix of white and dark meat, and makes for a moister burger. We also add the garlic, shallot, cheddar cheese, and Worcestershire sauce to give it some extra juice and flavor. What you’re left with is a healthy little handful (if you can eat just one!).
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.