This dish is insanely great for potlucks. Instead of other lasagnes that you can slave over for hours, you can now spend just 10 minutes throwing this together. And the best news is that it can be assembled up to 1 day in advance. After preparing it, simply cover it with plastic wrap and store it in the refrigerator (be sure to remove the plastic wrap before baking!) so it can be baked just before serving. Make sure you find a brand of ravioli with as little fat as possible. Some are laden with tons of fat and calories, yet they don’t taste any better than those that are lower in fat and calories. Rosetto also makes a whole-wheat ravioli that’s delicious and just as low in fat and calories but packs 6 grams of fiber per serving (I buy it at Whole Foods). Though the bag is slightly smaller (22 ounces instead of 25), so you’ll need a bag plus a few more ravioli to make the recipe as written, it’s worth buying.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.