If you don’t have a pastry bag, you can still enjoy these delicious and crunchy cookies in their traditional shape: Chill the cookie dough for about 1 hour, then divide it into fourths. Roll each piece out with the palms of your hands to a rope about 1/2 inch thick. Cut the rope into 4-inch lengths and lay them on the prepared baking sheets, shaping them into crescents and leaving about 3/4 inch between them. Lightly drag the tines of a fork over the crescents to create ridges. Bake and cool them as described below
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.