One of the questions I’m often asked is “How do you stay so thin?” I want to respond by saying that I’m about average for my height and age, but instead I tell people that I eat only my own desserts. I’m not just being a salesman, it’s close to the truth. Aside from the occasional treat, for everyday meals, I prefer to make desserts that are well balanced rather than outrageously rich. I’ll often serve small slivers of cake, a plate of cookies, or scoops of icy sorbet along with a fresh fruit compote and have never met with resistance from any of my guests. When it comes to this virtuous fruit soup, the thin sheet of crackly coconut meringue always seals the deal for those who are doubtful that lean can taste luxurious.
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.