PAT Gina seasons these burgers perfectly. And unless you are standing in the kitchen while she’s preparing them, you’ll never be able to tell whether they’re turkey or ground beef. Once these babies hit the grill and the sizzle starts, your neighbors will be peeking over the fence. Ground turkey, as a rule, has less fat than ground beef, so don’t buy lean ground turkey (also known as ground turkey breast). Instead, buy regular ground turkey, which is a mix of white and dark meat, and makes for a moister burger. We also add the garlic, shallot, cheddar cheese, and Worcestershire sauce to give it some extra juice and flavor. What you’re left with is a healthy little handful (if you can eat just one!).
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.