The correct term for these cookies today is, of course, “refrigerator cookies,” but I cling to “icebox” because it reminds me of the old ice chest that we used during summers in Vermont. The dough is wrapped in wax paper and chilled. Then you slice the cookies as thin as you like, and as many as you want. Bake only what you figure you will eat in the next few days and then cut and bake another batch, so the cookies are always fresh—a boon to the single cook. You can play with the dough, too, and vary the ingredients, so you never tire of exactly the same flavor. Here is an almondy-tasting version that I particularly like.
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.