Here Are The Recipes We Tried Recently And Can't Wait To Make Again

I came across this recipe on the internet and noticed that it had a special trick that ~supposedly~ gives it the perfect crispy-yet-chewy texture. The secret? Browning the butter. Not only does this give the cookies a pop of flavor (duh!) but apparently browning the butter cooks off some of the water it in, making it act more like shortening than butter. (And we all know that shortening makes much chewier cookies.) .

After baking these, I can confirm that this trick really does work — and the best part is that you get the flavor of the butter combined with that perfect texture you get from shortening. I added some chopped crystalized ginger for good measure, but you don't have to (unless you really love ginger like I do.) Highly recommend. — Jesse Szewczyk

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"I rarely cook chicken for myself, and if I do it's usually some sort of breaded cutlets, so this recipe was a bit out of my comfort zone. The ingredients are simple though: Just chicken thighs, grapes, and acorn squash slices all baked together to make a simple one-pan dinner that looks impressive but is actually very easy. (Oh, and if you're wondering if roasted grapes taste good, THEY DO.)

The recipe calls for one leek (which you can't see, but it's in there!), and it's a must. It adds a subtle savoriness that tastes a bit like onion, but more mild and rounded out. Just make sure you clean the leek thoroughly, as the one I used was loaded with sand. If you're looking for an above-average winter dinner, this is a great go-to." — Jesse Szewczyk

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"I'm not much of a chef, but once the temperature drops below 40 degrees, I find myself wanting to make all of the warm, cozy soups that my tiny kitchen can handle. So when my sister sent me this recipe and noted how easy it is to make, I couldn't wait to try it out. The ingredients are pretty straightforward — you probably already have a majority of them in your kitchen — and, aside from chopping and boiling, this didn't take long to make at all. I swapped in spicy Italian sausage for the mild kind, and OMG this soup made my mouth and stomach so happy.

It's incredibly flavorful, and thanks to the sausage and tortellini, it's also really filling. I topped it with some red pepper and grated Pecorino cheese, and couldn't have been happier to eat it on a cold Sunday night. Plus, it's made for really great leftovers. Soup season FTW!" — Terri Pous

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"It might seem intimidating to make sourdough from scratch, but it's SO worth the effort and time! I've been experimenting with different kinds of flours and additions to my sourdough breads lately, and this one is a total winner. The sweetness of the dates pairs perfectly with the toasty flavor of the pecans. It's perfect on its own or with a little Irish butter." — Cates Holderness

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"Once in a while I come across a recipe I love so much that it goes into my repertoire of go-to weeknight dinners. This miso butter cod was the latest addition. I'm always looking for new ways to cook fish, so when I found this New York Times Cooking recipe for baked cod with crunchy miso butter bread crumbs, I had a good feeling about it.

The hardest part about this recipe is finding white miso (which, as it turns out, is actually not hard at all). The panko miso-butter topping turns golden brown and slightly crispy in the oven, and it's the perfect texture to complement the flaky fish. I've been making this dinner all the time since first discovering it because it's honestly so satisfying yet still semi-healthy. Even if you're not a huge fan of fish, you'll probably enjoy this." — Hannah Loewentheil

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