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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.