When strawberries are in season, this recipe is not only extremely affordable, it’s amazingly scrumptious. With each bite, you taste fresh strawberries followed by a hit of chocolate that lingers perfectly. I’ve come to love this recipe as a topping for low-fat whole-grain waffles and low-fat pancakes, as a dip for cinnamon flatbread sticks, and even as a topping for fat-free vanilla or chocolate ice cream. Whether your strawberries were cold or not when you started preparing this tapenade, it’s best to refrigerate it until they are fully chilled after being mashed.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.