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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.