These butter cookies are one of my favorite French sweets in the Vietnamese repertoire. With just a few good ingredients, you can quickly bake a batch to serve alone or with ice cream, sorbet, or fresh fruit. When Vietnamese bakers make these cookies, they don’t normally include currants in the batter because the dried fruit is not readily available in Vietnam. They top each cookie with a raisin instead. Although currants are widely sold in the United States, Vietnamese American bakers still use raisins. I prefer to stir currants into the batter to distribute their chewy sweetness, and the results are closer to the original French version.
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.