Keeping a batch of slice-and-bake cookies in the refrigerator at all times is one of the smartest things a hostess can do. Fire up the oven, slice off as many as you need, bake them off, and you’ve got dessert in less than 30 minutes. Thanks to my old friend and pastry chef Jeannie Hemwattakit for lending me her recipe for these delicate, buttery cookie thins, which never last long in the refrigerator or on the cookie plate.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.