As you’ll notice throughout this book, I use very few fat-free products beyond milk, yogurts, and ice creams because I don’t think they taste good. So if you haven’t tried fat-free ice cream in a while or you’ve never tried fat-free double churn, it’s definitely worth giving it a try. It’s come a long way from the fat-free ice cream of even a few years ago. The marshmallow used in this recipe is an actual sundae topping. If you can’t find it easily, sub in marshmallow creme and stir just the tiniest touch of water into it so it’s not so thick. You won’t need as much to get it spread over the sundae. If you’re having trouble finding fat-free hot fudge, check the labels of all hot fudge at your grocery store. A number of brands make fat-free versions, but some don’t say it on the front of the jar.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.