As you’ll notice throughout this book, I use very few fat-free products beyond milk, yogurts, and ice creams because I don’t think they taste good. So if you haven’t tried fat-free ice cream in a while or you’ve never tried fat-free double churn, it’s definitely worth giving it a try. It’s come a long way from the fat-free ice cream of even a few years ago. The marshmallow used in this recipe is an actual sundae topping. If you can’t find it easily, sub in marshmallow creme and stir just the tiniest touch of water into it so it’s not so thick. You won’t need as much to get it spread over the sundae. If you’re having trouble finding fat-free hot fudge, check the labels of all hot fudge at your grocery store. A number of brands make fat-free versions, but some don’t say it on the front of the jar.
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.