Tomato Sauce
When the weather is constantly miserable during the winters in New York, I am all about being cozy and versatile in my cooking and eating. Over the weekend, I made a delicious and uber-easy tomato sauce that is the perfect dish for keeping all my kitchen constituents happy: the kids always want a yummy pasta, check; my husband wants something healthy and different, check; and, I usually want to watch my waistline, but don’t always want not make two (or even three!) completely different meals, check and check!  I made this sauce in less than 30 minutes, the kids loved it on top of pasta, and I quickly broiled some filet of sole and topped it with the sauce for the adults.  Easy as pie for me and delicious for all!  Love that!  Note: This ages very well, so make in advance or get two meals out of it!  It’s delish on chicken cutlets as well!
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Chobani yogurt, or any Greek yogurt you can find, adds creaminess and a subtle sweet flavor to offset the tang of the mango salsa, creating the perfect topping to your fish tacos.    Click here to see more recipes that use Greek yogurt.
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Chicken
Spatchcocked is just a fun word to say. Plus, when you do it, you get a tender, moist, and flavorful bird. What is it exactly? It basically means to butterfly a chicken by removing the backbone to cook the chicken flattened. Why would you do this? It helps to cook the chicken more evenly so that the breast meat doesn't dry out as easily, plus it reduces the cooking time. (You can also reserve/freeze the backbone to make chicken stock — it adds delicious flavor.) Use this rub or just season the bird with salt, pepper, and fresh herbs. Instead of grilling the chicken,you can also roast it in the oven or broil it if you'd like.  Click here to the see Winner, Winner, Grilled Chicken Dinner story. 
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This melt is inspired by a Cheddar-apple pie, a genius and savory twist on everyone's favorite all-American dessert. This recipe keeps the apples sweet but gives them a savory edge with sharp Cheddar and tarragon for a hint of licorice. Make sure to choose an apple that will hold its shape, and strike a balance between tart and sweet.
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To turn a ham and cheese into a bistro-ready Croque Monsieur, bring 1 cup of whole milk to a simmer in a saucepot. Mix together 1 tablespoon softened unsalted butter and 1 tablespoon flour to create a paste, and then whisk into the hot milk. Continue whisking until thickened, about 10 minutes, over medium heat. Season with salt and nutmeg. Pour a little béchamel over each sandwich, and top with more grated Gruyère. Broil until the top is bubbly and browned.
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Everything you love about French Onion soup, compressed between two pieces of bread: sweet caramelized onions cooked in rich beef stock, Gruyère, and fresh thyme. A two-for-one soup and a sandwich.
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This is a quick and easy sandwich that gives a slight kick of heat. Have this one on hand when you want to impress your guests.
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These are a spin on the popular bacon-wrapped dates; I just add a nutty twist to it. If you’re not in the mood to fry, skip the grapes (although I strongly suggest you don’t), but making the peanut-honey-cayenne purée to stuff the dates with is a must.
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Ingredients: 2 large white onions, sliced medium thick 1/2 cup cream 1 cup Swiss chard, finely sliced 2 Tbsp butter 2 1/2 Tbsp flour 1 tsp red chili flakes 1 cup bread crumbs 1/4 cup Parmesan cheese salt, pepper Method: Saute the Swiss chard with red chili flakes and keep aside Heat up some water and blanch the onion for 2 or 3 minute with a little salt. Drain and set aside. Save about 1/2 cup of onion water. Preheat the broiler. Heat butter in saute pan and add butter followed by the flour and cook for 2 or 3 minutes. Meanwhile boil cream. Add the onion water to the cream and whisk it into the flour. Once it has thicken add the onion and chard and mix well. Then add ground black pepper mix the 1/4 cup Parmesan. Transfer to a baking dish. Mix the bread crumbs with a tablespoon of melted butter and rub the crumbs to absorb the butter. Sprinkle on top the onion chard mixture and broil until top is golden brown. Serve warm with a salad. 
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Ingredients: 2 large white onions, sliced medium thick 1/2 cup cream 1 cup Swiss chard, finely sliced 2 Tbsp butter 2 1/2 Tbsp flour 1 tsp red chili flakes 1 cup bread crumbs 1/4 cup Parmesan cheese salt, pepper Method: Saute the Swiss chard with red chili flakes and keep aside Heat up some water and blanch the onion for 2 or 3 minute with a little salt. Drain and set aside. Save about 1/2 cup of onion water. Preheat the broiler. Heat butter in saute pan and add butter followed by the flour and cook for 2 or 3 minutes. Meanwhile boil cream. Add the onion water to the cream and whisk it into the flour. Once it has thicken add the onion and chard and mix well. Then add ground black pepper mix the 1/4 cup Parmesan. Transfer to a baking dish. Mix the bread crumbs with a tablespoon of melted butter and rub the crumbs to absorb the butter. Sprinkle on top the onion chard mixture and broil until top is golden brown. Serve warm with a salad. 
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Next time you're looking to spruce up your favorite Mexican dish, this version by Aarón Sanchez will give a spicy kick of flavor.
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All-American Cheeseburger Soup
Here's a fun and tasty soup recipe the whole family can enjoy. For the full cheeseburger effect, serve on toasted buns with all the fixings.
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