I find that most store-bought oatmeal cookies can’t touch the rich homemade variety I remember from my childhood. We used to get them at the old Schrafft’s stores, and when I asked Jim Beard if he remembered those cookies and, if so, could he give me the recipe, he immediately called the head of the company and got a formula for producing a huge amount. Jim helped translate some of the unfamiliar ingredients and reduce the recipe to a manageable amount. I have been making this oatmeal cookie ever since—now in small amounts. Double the recipe if you have children around.
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.