Heavily influenced by the cuisine and culture of the Middle Kingdom, Viet cooks prepare many classic Chinese sweets, including these cookies. Although Chinese almond cookies are available at Asian bakeries and markets, I prefer to make them myself to ensure that they are full of real almond flavor. The cookies are slightly crispy at the edges and tender in the middle, and have a nice rich color from the glaze. I often make a double batch of this dough and freeze the extra, along with some whole blanched almonds, so that I can simply thaw the dough and bake it up when I crave the cookies.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.