I’m a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go for the cake section. This isn’t to say, however, that the preeminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy! And not those late-issue, M&M–flecked monstrosities, either. I’m talking the real-deal original flavor, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie.
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.