You can buy pregrilled chicken in grocery stores these days for convenience, or you can make it yourself in bulk a couple of days a week (see Basic Grilled Chicken, page 219). If you make it yourself, you’re apt to save a lot of sodium—and likely a lot of money too. I love adding chicken to pizza. The addition of plenty of lean protein can transform pizza into a very well-balanced meal. Because chicken is so low in fat, it’s best to put it under the cheese (instead of on top, like you traditionally would with meat toppings) when making pizza—you’ll keep the chicken from drying out.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 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.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.