I love pesto, but unfortunately, it’s typically made with a shocking amount of oil and is thus very fattening. Luckily, I’ve discovered other ways to enjoy the flavor of pesto without the fat and calories. Using herbs from a tube or frozen herbs works really well on this chicken to give it that classic pesto flavor without the fat . . . and without a lot of work. Please note that if you buy frozen herbs, you should measure them out yourself before using them in recipes. I’ve found that a 1-teaspoon block of herbs is rarely an actual teaspoon.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.