WHY IT’S LIGHT Made with lean sirloin, and studded with chopped carrots, celery, and onion, this meatloaf is just as delicious as the diner classic, but better for you. The meat mixture is bound with an egg white, not the whole egg, as well as the flaky Japanese breadcrumbs known as panko. Even the potatoes are lighter, since they are mashed with low-fat buttermilk (rather than butter, cream, or whole milk).
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.