This cinnamon-glazed cookie is French toast in cookie form—a breadlike texture with cinnamon-sweet flavor. You can add chopped candied pecans by sprinkling them onto the cookie after it’s iced but while the icing is still wet. This recipe directs you to spoon the icing over the tops of the cookies, but if you like the playfulness of the rounded bottoms from the Mini Black and White Cookies (page 77), you can flip them over and ice the bottoms using the same technique.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.