When I was just starting to put some ideas together for recipes that I wanted to be included in this book, I had a conversation about lightened whipped cream with my friend and mentor Maida Heatter. She suggested that I try a recipe of hers called Cream Ooh-La-La, which she uses to top strawberries macerated with sugar and Grand Marnier, in Maida Heatter's Best Dessert Book Ever (Random House, 1990). It's basically sweetened whipped cream with the addition of some sour cream and whipped egg whites. I've transformed it a little by substituting reduced-fat sour cream and a cooked meringue. This results in a whipped cream with overtones of crème fraîhe and an exquisite lightness.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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 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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.