The Scottish have shortbread and the French have their sablés (sandy-textured butter cookies), but both cultures and cookies are so hidebound in tradition that you’ll rarely find variations. To them I say kick off those highlanders, get your heads out of the sablé, and think again. These pecan shortbread cookies are delightfully crisp, with a delicately caramelized flavor thanks to the addition of brown sugar. If you’ve seen a fancy European-style butter or a locally made cultured one and you’ve been wondering what’s a good use for it, these buttery rectangles are just the things.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.