Serious Eats - seriouseats.com

My cookie tray list:
chewy molasses,
Russian tea balls,
basic chocolate chip,
oatmeal chocolate chip,
lemon frosted crisp gingerbread,
snickerdoodles,
homemade caramels and pecan brittle,
and this years new addition is Sugar Shuttles from Gourmet
After looking at the list, I think I need to add something with fruit so maybe a thumbprint cookie as well.

I used most of mine instead of green onions in my Thai vegetable curries. The sharp garlic onion flavor was really stood out in the curry.

Then I had some really good eggs so I made buckwheat crepes with eggs, bacon and ramps.

Pickled herring. I just wasn't prepared. My then boyfriend (now husband) INSISTED I have a piece for good luck on New Year's Eve, it's some German thing. I'm sure I had a little to drink and it was after midnight. I can take it now but that first year I thought I was going to throw up all over his parents.

Rhubarb is a favorite but the best has to be sour cherries.

For that recipe, I would use a tablespoon of whatever substitute for butter you normally use and then thin it with more pasta water.
I cook mostly dairy-free (my son is allergic) and I've found this substitution works well every time I've tried it:
1 C heavy cream = ¾ C milk (I use full fat soy) + 1/3 C butter (I use Earth Balance Margarine)
This will not whip, but for other applications it adds the right amount of fat to create a heavy cream ratio in soymilk. I've used it in ganaches, candy making and sauces.