I know I’m not alone when I say that snickerdoodles were my favorite cookie as a kid. Hell, they’re pretty much my favorite cookie as an adult. My mother’s 1970s recipe used shortening, but I prefer to make them with all butter, to deepen their flavor with brown sugar, and to scent them heavily with ethereal cardamom. This recipe calls for them to cool on a wire rack, but do yourself a favor and eat at least a few while they’re still warm, and be prepared to go weak-kneed. Snickerdoodles will keep at room temperature, in an airtight container, for about 3 days.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.