If you don’t have a pastry bag, you can still enjoy these delicious and crunchy cookies in their traditional shape: Chill the cookie dough for about 1 hour, then divide it into fourths. Roll each piece out with the palms of your hands to a rope about 1/2 inch thick. Cut the rope into 4-inch lengths and lay them on the prepared baking sheets, shaping them into crescents and leaving about 3/4 inch between them. Lightly drag the tines of a fork over the crescents to create ridges. Bake and cool them as described below
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.