The key to this great cookie is the mix of chocolates—semisweet, milk, and creamy white—and just enough batter to hold together the good stuff. After the boxed brownies, making chocolate chip cookies was the next step in my young baking career. I was able to make the cookies without (much of) Mama’s supervision. The recipe was from my very first cookbook, Betty Crocker’s Cookbook for Boys and Girls, given to me on my eighth birthday. I top each of these cookies with a flawless pecan half, which makes them picture perfect. My pecans of choice are a variety called Elliot, which are petite, yet plump and rich with natural oils. For years, I’ve ordered them from Pearson Farms in Fort Valley, Georgia, for myself, and also have sent them as Christmas gifts to very special people all over the world.
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.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.