This recipe makes jumbo-sized, chewy oatmeal cookies, ideal for sandwiching ice cream. They stay nice and moist after they’re frozen and are especially good (in my humble opinion) filled with Plum Ice Cream (page 77). Let them cool completely before trying to lift them off the baking sheet. They’ll be somewhat soft, since they’re designed to be retain their tenderness even after they’re frozen. Since these cookies are larger than normal, I find that I can get 6 onto a standard baking sheet (11 by 17 inches, or 28 by 43 cm), so that even when they spread, they don’t touch. If you have several baking sheets, this is a great time to put them into service. If not, let your baking sheet cool completely before baking the next batch of cookies.
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.