I read an article in a magazine about the difference between being “frugal” and “cheap” and was relieved to find myself in the frugal category. I’m certainly not cheap when it comes to buying ingredients, but it does go against my frugal nature to throw anything away. Here, oranges do double duty: the insides supply the juice and the rinds become the serving dishes for the sorbet. Those who are extra thrifty can candy some of the leftover peels to go alongside (see Candied Orange Peel, page 254). Egg whites left over from another project can be used to make the fluffy meringue that hides the sorbet surprise underneath.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.