The original Russian dressing was actually made with yogurt. Early in the 20th century, some chef in Chicago replaced the yogurt with mayonnaise—and that’s when it became one of the most popular salad dressings in the country. That little tweak also made it one of the most caloric and unhealthy salad dressings around. In this version, the best of both Russian and Thousand Island dressing, the fat has been reduced from 16 grams to less than 1 gram per serving. It’s perfect for salads, charcuterie—and, of course, the classic Reuben sandwich.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.