Pat: You know I like my burgers, but who ever thought that a burger could taste this good and be so healthy? My turkey-burger recipe (a favorite with the ladies) is a mixture of ground turkey, fresh marjoram, crushed red-pepper flakes, and garlic. The key to making these burgers taste as good as the old reliable is to use ground turkey that is 85 percent lean. This will yield an incredibly satisfying (and still virtuous) patty. Grilled tomatoes, silky avocado, and a sunny lemon condiment help keep the burger moist.
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.