I don’t even know what that title means. These things just pour out of me sometimes. What I want to do now is share with you my all-time favorite, nostalgic, comfort-food, fun-to-make
When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they're a simple pleasure that can be shared on the spur of the moment.” She includes a perfectly round variation in her book using muffin tins (and plenty of baker's spray to help them break free), but we preferred the ease and charm of the freeform version. Adapted slightly from Dorie's Cookies (Rux Martin/Houghton Mifflin Harcourt, 2016).
We've fallen in love with deep-dish pizza, and, luckily, you don't have to travel to Chicago to get it. In fact, you don't even need an oven. Just a slow cooker.
