Shortly after my first book came out, my phone rang one night a little after 10:30 p.m. A reader had tracked me down to let me know, with urgency, that she loved these cookies, but that they took 10 minutes to bake in her oven instead of the 9 minutes indicated in the recipe. When in doubt, err on the side of underbaking so your peanut butter cookies remain moist. Take them out when they’re still a bit soft, as they’ll continue to firm up a bit after cooling. This time around, I’ve given a bit more latitude with the timing so as to avoid any late-night baking-related emergency phone calls.
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.