Why wouldn’t you bake cookies for yourself? Cookie dough freezes beautifully, and if you cut it into portions before freezing, you can have a plastic bag filled with the potential for cookies any time you feel like it. These salty-sweet cookies use one of my go-to ingredients: homemade nut butter. I use a Vita-Mix to churn just about any freshly roasted nut into butter, but you can accomplish the same trick with a food processor and a little oil. A food processor nut butter won’t be as super-smooth as one made in a Vita-Mix, but in a cookie like this, a little sandy texture from the bits of ground pistachio is a good thing.
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.