The key to this great cookie is the mix of chocolates—semisweet, milk, and creamy white—and just enough batter to hold together the good stuff. After the boxed brownies, making chocolate chip cookies was the next step in my young baking career. I was able to make the cookies without (much of) Mama’s supervision. The recipe was from my very first cookbook, Betty Crocker’s Cookbook for Boys and Girls, given to me on my eighth birthday. I top each of these cookies with a flawless pecan half, which makes them picture perfect. My pecans of choice are a variety called Elliot, which are petite, yet plump and rich with natural oils. For years, I’ve ordered them from Pearson Farms in Fort Valley, Georgia, for myself, and also have sent them as Christmas gifts to very special people all over the world.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.