readers choice week

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

Brown Butter and Toffee Chocolate Chip Cookies

(2 sticks; 227 g) unsalted butter

(250 g) all-purpose flour

baking soda

salt

(packed; 215 g) dark brown sugar

(73 g) granulated sugar

eggs, room temperature

vanilla extract

1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces

(216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Flaky sea salt

Bon Appétit

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

Fresno chiles, thinly sliced

Champagne vinegar

sugar

kosher salt, divided,

cauliflower,

olive oil

vadouvan or curry powder

shallots, thinly sliced

vegetable oil, divided

15.5-ounce can chickpeas, rinsed, patted dry

onion,

ginger, peeled, finely grated

garlic clove, finely grated

lemongrass

tomato paste

harissa paste

coconut milk

cilantro

basmati rice (for serving)

Combine chiles, vinegar, sugar, ½ tsp. salt, and ¼ cup water in a small bowl. Let sit at room temperature until ready to use.

Preheat oven to 450°. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 30–35 minutes. Transfer to a paper towels to drain.

Meanwhile, cook shallots in ½ cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8–10 minutes. Transfer to paper towels with a slotted spoon; season with salt.

Heat remaining ¼ cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 5–7 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.

Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5–7 minutes. Add chickpeas and ¼ cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt.

Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

Spicy Sausage and White Bean Soup

turkey

peppers

2–3 carrots, finely chopped

garlic cloves, finely chopped

sage

rosemary

black pepper

red pepper flakes

chicken stock chicken broth

tomatoes

cannellini beans, drained, rinsed

almond milk

baby spinach

Parmesan

Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.

Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.

Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.

Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Leek and Potato Galette with Pistachio Crust

pistachios

all-purpose flour

(2 sticks) chilled unsalted butter, cut into pieces

olive oil,

goat cheese

heavy cream

Kosher salt, freshly ground pepper

All-purpose flour (for surface)

Yukon Gold potatoes, thinly sliced

egg,

pink peppercorns (for serving; optional)

Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.

Do Ahead: Dough can be made 1 day ahead. Keep chilled.

Preheat oven to 400º. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.

Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.

Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.

Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.

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Top 4 readers choice week recipes from across the web

The most viewed readers choice week recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Butter and Toffee Chocolate C...

Vadouvan-Roasted Cauliflower with H...

Spicy Sausage and White Bean Soup

Leek and Potato Galette with Pistac...

The most viewed readers choice week recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine