These edible cups are easiest to bake on baking sheets lined with parchment paper, rather than thick silicone baking mats, since they’re whisper thin and somewhat fragile. Overturned teacups make the perfect molds, although you can use anything that’s relatively wide with a flat bottom, such as a custard cup. After baking, if any cookies cool before you’ve had a chance to mold them into cookie cups, simply pop the baking sheet back in the oven for about 30 seconds to make them supple and try again.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.