The name may lead you to think these are crisp cookies, but they’re not. They are snappy in another way—there are plenty of spices in the batter, plus a generous helping of candied ginger, making them deserving of the snap moniker. They’re good on their own, but with such a soft, chewy texture, I had a hunch that they would make dynamite ice cream sandwiches, so I filled a few with Tangy Lemon Frozen Yogurt (page 174) and popped them in the freezer. The next day, when I pulled a sandwich out of the freezer and took a bite, I stopped dead in my tracks because I was so stunned: it was the best ice cream sandwich I’ve ever had.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.