This dessert is great to take out the door, to sell at a bake sale (if you store the cups in a tub of ice), or even to just open the refrigerator to. There’s just something so much more appealing about food that’s ready to go. Feel free to make this in any resealable plastic container you have sitting around your kitchen. But if you want it to look like it was made by the pros, next time you go to a warehouse or club store, buy 12-ounce clear plastic take-out cups with lids. If you’re making a lot, line them up and fill them assembly-line fashion. If you have a few extra minutes and want the shortcakes to be even more decadent, try following this recipe using the Sexy Strawberry Tapenade (see page 207) instead of plain strawberries—a 1/4-cup serving of the tapenade has only 50 calories and 2 grams of fat. Just layer a serving (or two) of the tapenade between the angel food cake and whipped topping in a 12-ounce cup, and you’re in for an extra-special treat.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.