If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press 3 cups of this dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment. Bake at 325°F until the edges are golden and the center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from the pan. (Bake the remaining dough as cookies at 350°F for 8 to 10 minutes.)
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
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 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.