With its basic mix of flavors, this recipe is great for kids and other picky eaters. This could easily work as a quick, last-minute dinner of frozen ingredients: a bottom layer of frozen hash browns, then boneless chicken pieces frozen individually, and half a bag of frozen peas and carrots. From the pantry, add dried mushrooms presoaked for about ten minutes in boiling water, then drained. No advance planning needed! For a bit more flavor, drop in a few halved garlic cloves underneath and around the chicken. Consider drizzling about two tablespoons of your favorite Italian vinaigrette over the chicken instead of salt and pepper for a totally different and inviting flavor combination.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.