These light, melt-in-your-mouth cookies are named for my good friend Kim, who started baking them as a child with her Scandinavian grandmother. While Kim makes them with her kids during the Christmas holidays, I think they are great for a spring or summer party. I tint the butter icing a light pink or pale blue. They always disappear quickly: kids love them, adults can’t resist them, and I never tire of them.
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.