This cookie dough is much softer than that of all the other cookie recipes in this book. Fear not: although there is a different ratio of butter to peanut butter to glucose, because peanut butter behaves differently than regular butter in baking recipes, this will yield the same crunchy-on-the-outside, fudgy-in-the-center Milk Bar cookie, I promise. Make sure your brittle is ground down to the size of short-grain rice or the consistency and texture of your cookie will be off.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.