Grits, butter, and cheese have a highly symbiotic relationship. Similar to polenta, grits are simply ground dried corn that is rehydrated and reheated with milk, water, or broth and flavored with cheese, butter, salt, and pepper—and sometimes some other very good things. While I’ve been known to serve grits with black truffles, the traditional additions can pile up the fat and calories fast. Using low-fat cheese and extra-lean turkey bacon and omitting the butter reduced the fat grams from 46.7 to 7.4 and cut the calories by half.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.