My sister Joanne was once a major disciple of Susan Powter, author of the “Stop the Insanity” series and the face that launched a trillion potato recipes. We McKenna girls eagerly adopted her fat-free mantra “One slice of cheese or ten baked potatoes?!” and happily toted Molly McButtered bagels to school each day. We even developed our own carrot muffin that had less than 1 gram of fat. Of course, over time, counting fat grams on the hour tends to incite insanity rather than stop it. Today everyone knows that good fats in the right amount are a beneficial part of your diet. This recipe makes no pretense of being fat-free, but it’s got all the best stuff in all the right places.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.