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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.