Cardamom is used everywhere from India to Scandinavia, and I love what the fragrant spice does for these classic French shortbread cookies. Though not traditional, the addition of cornstarch guarantees the delicate, crumbly texture for which the cookies are named (sablé translates as “sand”). Because sablés need time to chill before being baked, they make wonderful icebox cookies and are easy to keep in the fridge or the freezer and you can slice and bake as needed. They make an easy but distinctive finish to a meal, and are a nice accessory for a lonely scoop of ice cream or sorbet. If you like, instead of forming the dough into logs, roll out the dough after chilling and cut out rounds, then baked as directed. Cardamom loses its fragrance quickly, so make sure your ground cardamom is fresh.
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.