Cardamom is used everywhere from India to Scandinavia, and I love what the fragrant spice does for these classic French shortbread cookies. Though not traditional, the addition of cornstarch guarantees the delicate, crumbly texture for which the cookies are named (sablé translates as “sand”). Because sablés need time to chill before being baked, they make wonderful icebox cookies and are easy to keep in the fridge or the freezer and you can slice and bake as needed. They make an easy but distinctive finish to a meal, and are a nice accessory for a lonely scoop of ice cream or sorbet. If you like, instead of forming the dough into logs, roll out the dough after chilling and cut out rounds, then baked as directed. Cardamom loses its fragrance quickly, so make sure your ground cardamom is fresh.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.