After years of carefully studying dessert habits, I’ve begun to refine my theory that there are two types of people—those who like lemon desserts and those who like chocolate. I’ve observed that there’s a subspecies that likes desserts with a crunch, a group that includes me. I’m a big fan of seeds, and I like to add them to these jam-filled cookies to put them squarely in the crunchy camp. Or should I say “roundly,” since they are, indeed, round. But feel free to use any cookie cutters you have—round, square, oval, or even heart-shaped.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.