This recipe was found in a handwritten Swedish cookbook, dated about 1864, belonging to Countess Frida Af Trampe. This was said to be her favorite cookie. Ingrid Albertzon Parker, who is Swedish, took the time to translate this recipe into American measurements. I had the pleasure of having Ingrid come into my kitchen one afternoon to teach me the art of making these buttery little morsels. They are really very simple to make. The optional Cognac and shaved chocolate were added by Ingrid.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.