Name: Lemon-Almond Tuiles
Cook time: 15 min
Total time: 45 min
Yield: Makes about 18 cookies
Ingredients: 1/4 cup sugar; 1 large egg white; 6 tablespoons potato starch; 4 tablespoons unsalted butter, melted, or 1/4 cup olive oil; 3/4 teaspoon grated lemon zest; 1/4 teaspoon salt; 1/4 teaspoon pure almond extract; Equipment: a 17- by 11-inch nonstick bakeware liner such as a Silpat; a small offset spatula

Olive oil is a perfect (and extra-flavorful) nondairy alternative to butter for these tuiles, which defy logic by being both gossamer (potato starch gives them a melt-in-your-mouth quality) and sublimely crisp.

Cooks' notes:

·If cookies become too crisp to curl, return to oven to soften 1 minute.
·Cookies keep in an airtight container at room temperature 1 week.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Hot Honey–Glazed Salmon

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.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.