This dessert is great to take out the door, to sell at a bake sale (if you store the cups in a tub of ice), or even to just open the refrigerator to. There’s just something so much more appealing about food that’s ready to go. Feel free to make this in any resealable plastic container you have sitting around your kitchen. But if you want it to look like it was made by the pros, next time you go to a warehouse or club store, buy 12-ounce clear plastic take-out cups with lids. If you’re making a lot, line them up and fill them assembly-line fashion. If you have a few extra minutes and want the shortcakes to be even more decadent, try following this recipe using the Sexy Strawberry Tapenade (see page 207) instead of plain strawberries—a 1/4-cup serving of the tapenade has only 50 calories and 2 grams of fat. Just layer a serving (or two) of the tapenade between the angel food cake and whipped topping in a 12-ounce cup, and you’re in for an extra-special treat.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.