Every New Year’s Eve when I was a kid, we had pigs in blankets, chips with dip (see my makeover, Fixed-Up French Onion Dip, on page 100), and mini-pizzas. And that was pretty much the only time we ever had them, so I have such warm, celebratory memories associated with these foods. The very first time I was on Good Morning America, it was on New Year’s Eve and I was showing America how to throw together a last-minute, healthy New Year’s Eve party. I made bite-sized pigs in blankets. Here, I’ve sped up the preparation time so you can eat this favorite in minutes any time of the year. Be sure to buy biscuits with only 1.5 grams of fat or less per 2-biscuit serving. I’ve found that many private labels make them (so be sure to check those), as does Pillsbury.
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.