Imagine taking a bite of the edge of a cheesecake, with a chunky piece of crust on your fork and a thin layer of the sweet-and-sour cream cheese filling gracing the crust. Now imagine having that flavor in a bite-size version that you can pop into your mouth by hand. These sandwich cookies are like mini inverted cheesecakes (by “inverted” I mean more crust than filling). The cream cheese icing, which adds a tanginess to the cookie, can be made with or without cinnamon. The sugar in the cream cheese icing acts as a natural preservant, so the cookies can be left at room temperature in an airtight container for a week.
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.