Name: Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade
Yield: Makes 10 to 12 servings
Ingredients: 3 1/2 ounces crumbled blue cheese (about 1/2 cup); 3 tablespoons unsalted butter, room temperature; 1/2 cup all purpose flour; 1/4 cup cornstarch; 1/4 teaspoon coarse salt; 1/8 teaspoon ground black pepper; 1/3 cup walnuts, finely chopped; 1 8-ounce package chilled cream cheese; 2/3 cup purchased spiced cranberry-apple chutney; 1/2 cup very thinly sliced green onions

Image may contain Confectionery Food Sweets Plant Meal and Dish

Blue Cheese Shortbread Leaves with Cream Cheese-Chutney RouladePornchai Mittongtare

You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers. (We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.