At most chain restaurants, just one serving of this very popular appetizer (I love them!) can register between 500 and 1,000 calories, half of which come from fat. The fat content in this version has been reduced from 36 grams per serving to a paltry 5.3 grams per serving. The combination of a reduced-fat cheddar cheese and baking instead of deep-frying is the secret. Jalapeños bake so nicely, I wonder why poppers were ever deep-fried in the first place!
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.