This pizza is so good, I could eat it every day—and at 218 calories per serving, that wouldn’t be a bad thing! It takes more effort than most of the dishes in this book, but few things are as satisfying as making your own pizza from scratch. If you are deterred by the concept of making your own dough, there are alternatives. Boboli makes a very good prepared whole-wheat crust (although it is loaded with sugar and is made from a mix of whole-wheat and white flours, unlike this all-whole-wheat version). Mix and match the toppings for variety.
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.