My first experience making Swiss cookies was less than optimal. A friend had given me his mother’s recipe for Basler leckerle, a spiced almond cookie swathed with a kirsch glaze. They’re meant to be kept in a tin for 6 months before eating, during which time they supposedly soften up and become toothsome delights. To make a six-month story short, I was skeptical when I plucked one of the cookies out of the tin. Then I bit down and almost lost a tooth they were so hard. Since then, I’ve avoided Swiss cookies. But, some time later, at Stohrer bakery on the rue Montorgeuil in Paris, I tasted the lovely zimtsterne, star-shaped cinnamon-almond cookies of Swiss origin that are made only around the holidays, and fell in love. I was prompted to come up with a recipe that I could have year-round—as well as one that wouldn’t require a trip to the dentist. I couldn’t find a cookie cutter in the traditional zimtsterne shape of a six-point star in France where I live, so a friend brought me one from New York, which I guess makes this Swiss cookie a star of international proportions.
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.