Had two hits on my hands this week with Ms. Ina Garten's Tagliarelle with Truffle Butter and the Chez Panisse Gingersnaps that have taken the blogosphere by storm.
*photo from the Kitchn
The beauty of the gingersnaps is that the recipe makes a log of dough that you keep in the freezer. So you can slice off a few cookies to bake whenever you feel like them.
And the tagliarelle with truffles was just ridiculously luxurious. I had a glass of champagne in a tall, elegant flute while I was cooking it and felt like some sort of kitchen celebrity.