Chocolate chip cookies sound basic, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies or, worst of all, cookies that are mushy and raw in the center yet somehow burnt to a crisp on the edges. Remi Hayashi Girouard, pastry chef and co-owner of Goody Goodie Cream & Sugar in San Francisco, has a few simple rules for how to bake chocolate chip cookies the right way, every time.
This easy pot roast is packed with flavor thanks to 8 whole heads of garlic, roasted so they're mellow and sweet, plus some fresh garlic for kick, and a rich gravy full of meaty flavor. The secret ingredient: crushed gingersnaps, which help thicken the sauce and add a lovely spicy flavor perfect for fall and winter. Get the recipe.
Roasted Butternut Squash Kale Salad with Tahini Dressing
This healthy and delicious salad pairs kale with tender roasted butternut squash and red onions, plus a rich tahini dressing and crunchy toasted pine nuts. It's a great holiday side dish, and leftovers make a hearty lunch. Get the recipe.