I find that most store-bought oatmeal cookies can’t touch the rich homemade variety I remember from my childhood. We used to get them at the old Schrafft’s stores, and when I asked Jim Beard if he remembered those cookies and, if so, could he give me the recipe, he immediately called the head of the company and got a formula for producing a huge amount. Jim helped translate some of the unfamiliar ingredients and reduce the recipe to a manageable amount. I have been making this oatmeal cookie ever since—now in small amounts. Double the recipe if you have children around.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.