Cookies are always easy to make, but even they can use streamlining. One solution is to whip up a single dough in a food processor and finish it in different ways. This basic dough is great plain (with white sugar or brown or even molasses), but it can be varied with ginger or a mix of spices, chocolate chips, or orange. Or with one batch of dough you can make four different types of cookies—add lemon juice and zest to one-fourth of it, for example, chopped walnuts to the second, raisins to the third, and coconut to the fourth. Finally, it can produce rolled-out, cut, and decorated cookies; just chill it first to make it easier to handle. You might call this “the mother of all butter cookies.” Make these with more flour and they’re cakey; use more butter and they’re delicate, with better flavor; here, I go for the second option.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?