Spritz cookies are the backbone of holiday baking. You can decorate them with any kind of sprinkles, drizzle them with chocolate, dust them with sparkly sugars, add food coloring to make them in a rainbow of colors, press them out into any shape . . . they’re endlessly versatile. I’ve spruced up the classic recipe slightly by adding a hint of orange flavor, giving them just a little special oomph. I’ve written proportions for a large batch so you can give them as gifts or make them for a party. They also store well in the freezer, so you can keep them on hand for treats anytime.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.