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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.