The day we start cloning people, we must begin with Flo Braker. Not only is she a lovely woman, but she’s one of the best bakers in America. And I’m all for propagating our species with as many great bakers as we can. I’ve been making her chocolate snaps for years—they’re just right when I’m craving a crispy cookie that tastes of pure and unadulterated deep, dark chocolate. Luckily, these cookies are easy to make and a snap to reproduce in any home kitchen.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.