When we were kids, just a little older than Jack is now, we used to run over to Granny Paul’s house to pick the baby lettuce in her spring garden. Now we can find bagged conveniently baby lettuce in our supermarket. We like to make this salad to accompany and lighten up all kinds of heartier fare, like Creamy Chicken Alfredo Bake (page 32). If you can’t get baby lettuce, you can make this recipe with any kind of lettuce you’ve got in the fridge.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.