If your budget looks anything like mine, you’ll be eating this a lot. This is an ideal way to use up the leftovers in your fridge. Since most items need to be cooked before going in a frittata anyway, leftovers are perfect candidates. Onion, zucchini, tomato, broccoli, cheese, ham, potatoes, chicken, rice, and pasta—anything goes. Be bold and expand your horizons. Don’t be afraid to venture beyond typical omelet ingredients. And if you don’t have enough leftovers, open a can of corn and chop up some corn tortillas and toss those in.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.