Why wouldn’t you bake cookies for yourself? Cookie dough freezes beautifully, and if you cut it into portions before freezing, you can have a plastic bag filled with the potential for cookies any time you feel like it. These salty-sweet cookies use one of my go-to ingredients: homemade nut butter. I use a Vita-Mix to churn just about any freshly roasted nut into butter, but you can accomplish the same trick with a food processor and a little oil. A food processor nut butter won’t be as super-smooth as one made in a Vita-Mix, but in a cookie like this, a little sandy texture from the bits of ground pistachio is a good thing.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.