Make Every Component of This Croquembouche in the Microwave

Holiday entertaining is all about wringing maximum impact from minimal effort. It’s pretty hard to beat a towering pile of caramel-drizzled profiteroles for drama alone, but the mighty croquembouche isn’t a low-effort joint—unless you use your microwave.
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Salted Butter Has Always Been the Secret to Better Cookies

Alison Roman’s salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen, and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the sheer volume of breathless, googly-eyed reviews suggest that a concerning number of people have lived deprived, salted-butter-cookie-less lives until now.
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Turn Your Thanksgiving Leftovers into Dumplings

When you’re staring down the barrel of days-old Thanksgiving leftovers, it’s almost impossible to summon up the creativity to do something, anything, besides shovel them into your mouth in front of an open fridge. There’s no shame in the fridge-shovel game, but breathing new life into the last dregs of your feast is as easy as picking up a pack of dumpling skins or wonton wrappers. I’ll cop to a bias here: I could eat stuffed pasta of any kind, from any culinary tradition in the world, for ever
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