This is one of the best cookie doughs to keep on hand in your freezer, especially if you have kids. Whether you are in need of a rainy day activity or a last-minute gift, pulling this dough out of the refrigerator or freezer, prerolled, gives you a solution at your fingertips. The only effort you will need to make depends on how you choose to decorate the cookies. Because this is such a simple cookie, imperfections in the dough will be hard to hide. For that reason, it is especially important to beat the butter and brown sugar until they are completely smooth. Any lumps of either ingredient will cause noticeable imperfections in the baked cookie and make the cookie more difficult to decorate.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.