The bell peppers, onion, ham, and cheese in this dish call to mind a Denver omelet. But instead of serving the hash browns on the side, they’re combined with the…
Brown butter and malted milk powder enhance the warm, rich, toasted flavors in these crisp yeast-raised waffles. Make most of the batter ahead, then cover and refrigerate overnight. The next…
A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…
Here’s the perfect holiday-season chocolate-chip cookie: loaded with chunks of chocolate, nuts, and dried fruit; a little crisp around the edge; and chewy in the middle. Cinnamon, nutmeg, cardamom, and…
Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…
With guajillo chile chocolate and toasted pepitas, this traditional Jewish cookie takes on a Mexican twist.
Thin, crisp, and melt-in-your mouth buttery, these scrumptious gluten-free cookies are every bit as delightful as their traditional counterparts. This dough keeps very well in the refrigerator or freezer, so…
Savory bacon and sweet maple syrup give a modern spin to classic ginger cookies. Just like the classics, these are crunchy on the outside and chewy on the inside. If…
I used to make these Greek melt-in-your-mouth cookies with my father every holiday season. You can use regular toasted almonds as he did, but I love the sweeter, more delicate…
These buttery cookies are a traditional Italian treat and easier to make than they look. The recipe uses one dough divided onto three portions and flavored with almond, mocha, and…
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