Most gravies are made from meat juices and a thickener called “roux,” a 50/50 combination of pure fat—like lard or butter—and white flour. This flourless, butterless gravy can be used as a stand-alone sauce for almost any roast meat or poultry—and even some fish like cod and salmon. Play around with it: add low-fat bacon pieces, chopped olives, parsley, tarragon, basil, roasted pearl onions, diced cooked sweet potatoes, lemon zest, crushed peppercorns—whatever you can think of that fits into your caloric budget.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
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 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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.