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 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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.