Dishes I've developed and keep coming back to.
The brown butter adds a nutty, caramel depth that makes these taste more interesting than a standard cookie. I rest the dough overnight — it's worth it.
My go-to weeknight pasta. Three ingredients, twenty minutes, and it somehow feels fancy. The key is using enough pasta water and not rushing the emulsion.
I make this every fall when good tomatoes are still around. Roasting concentrates everything — sweetness, acidity, depth. Better than any can.