This cinnamon-glazed cookie is French toast in cookie form—a breadlike texture with cinnamon-sweet flavor. You can add chopped candied pecans by sprinkling them onto the cookie after it’s iced but while the icing is still wet. This recipe directs you to spoon the icing over the tops of the cookies, but if you like the playfulness of the rounded bottoms from the Mini Black and White Cookies (page 77), you can flip them over and ice the bottoms using the same technique.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.