The beans in this dish are native to North America, but baked beans in some form are served all over the world. We most probably borrowed the recipe for this version (beans in tomato sauce) from our friends in England a couple hundred years ago. Baked beans are usually prepared with high amounts of sugar and salt, but other than that are generally good for you. By using a sugar-free, low-fat barbecue sauce as a base, there was some room in the calorie budget for low-fat bacon. If you prefer a more Southern taste, try substituting 1/2 cup canned, drained collard greens for the kale.
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.