Pine nuts and fennel seed aren’t necessarily ingredients you expect to find in cookies—really, they sound much more like they’re going into a pesto—but they’re the secret flavors in this buttery, flaky shortbread dough that will melt in your mouth. Ground fennel seed isn’t as easy to find as the whole seeds, so buy them whole and grind them at home in a mortar and pestle or coffee/spice grinder. I like to make this dough ahead of time and freeze it, then bake it off as needed.
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.