Cookies at Rather Sweet Bakery are very large, and that’s how our customers like them. For a dinner or cocktail party, I prefer small cookies. That way guests can indulge in more than one sweet finale. I’ve found that a dessert tray stocked with a variety of one- or two-bite treats is extremely popular. This recipe is adapted from a sugar cookie recipe given to me years ago by The Austin Chronicle’s food editor, Virginia Wood. Now that I’ve added fresh lemon juice and chocolate, she probably won’t recognize it. (Pictured opposite, bottom right.)
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?