Sometimes, all we need is a cookie. Nothing comforts or pleases more than a fresh-baked homemade cookie. It could be for a simple snack, an afternoon pick-me-up or an impulsive sugary indulgence. Or perhaps there’s a need for a soothing sweet diversion from, say, a bout of back-to-school jitters or the end-of-summer doldrums. Heck, maybe you simply read the newspaper and need to take a timeout.

Regardless, we can all use a cookie now and then, and not just any cookie, mind you, but a real superhero cookie, a mighty delectable concoction to step in and save the day (or at least the afternoon). Something to distract from the tasks at hand, to sink our teeth into, and to meditate on with every luscious bite -- most preferably, with a significant degree of chocolate involved.

This chocolate cookie will come to the rescue. It’s essentially chocolate on chocolate (nearly 1 pound in all, thank you very much), melted and molded into a hand-held indulgent snack. It’s cookie hero material, for sure: deeply dark, intensely rich, yet airy and light with a crackly exterior and a gooey center, thanks to four billowy eggs and just a wee bit of flour. It’s very being will command your full attention and shut out any mettlesome distractions or to-do lists, while it melts in your mouth and floods your brain with happy chocolate endorphins.

Chocolate Crinkle Cookies With Toasted Almonds and Sea Salt

Active Time: 25 minutes

Total Time: 1 hour plus chilling time

Yield: Makes approximately 24 (2-inch) cookies

14 ounces dark chocolate (70% to 72% cacao), chopped

1/4 cup unsalted butter, room temperature

4 large eggs, room temperature

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped toasted almonds (optional)

Sea salt flakes for garnish

Melt the chocolate and butter in the top of a double boiler over barely simmering water, stirring until smooth. Remove from the heat.

Beat the eggs and sugar in the bowl of an electric mixer until thick and very pale in color, 3 to 4 minutes. Add the chocolate and vanilla and mix to combine.

Whisk the flour, baking powder and salt in a small bowl. Add to the chocolate and mix on low speed to combine without overmixing. Cover and refrigerate for 1 hour.

Heat the oven to 325 degrees. Line a baking sheet with parchment paper. Drop heaping tablespoons of the cookie batter onto the parchment, leaving 2 inches between the cookies. Sprinkle each cookie with a few almonds and a pinch of sea salt.

Transfer to the oven and bake until the tops crack and the cookies are set, 13 to 15 minutes. Remove from the oven and slide the parchment onto wire racks to cool. Allow the cookies to cool completely before removing from the parchment (they will stick if they are still warm). The cookies will continue to set while they cool. Store in an airtight container for up to three days.

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The end of summer means many things to me: Labor Day barbecues, back-to-school excitement, shorter days and ... loads of tomatoes. Yes, I’m talking tomatoes -- cherry tomatoes, to be exact. It's the time of year when the garden is lobbing bushels of vegetables at us faster than a tennis ball machine, and it’s all that we can do to keep up.

Our tomato plants have chugged along this summer in a cooler-than-usual climate, and suddenly seem to have picked up steam in a last-minute hurrah to the end of summer. The bushes are heavy with red and yellow fruit begging to be picked. We oblige and pop them into our mouths and pile them into bowls for snacking. The best way to eat a ripe cherry tomato is straight up and warm from the vine, in my opinion. It’s nature's candy at its best.

Yet, there are only so many tomatoes that can be munched on or tossed into salads in a day. That’s when it's time to get creative with the bounty, and this recipe does just that. It’s a light and simple dinner that can be prepared in less than 30 minutes, and most important, it lets the cherry tomato shine.

Linguine With Cherry Tomatoes and Lemony Breadcrumb Gremolata

Active Time: 25 minutes

Total Time: 25 minutes

Serves 4 to 6

Breadcrumb Gremolata:

1/2 cup unseasoned breadcrumbs or panko

1/4 cup finely chopped parsley

2 tablespoons finely grated pecorino Romano

1/2 teaspoon finely grated lemon zest

1/4 teaspoon salt

1/4 teaspoon pepper

Pasta:

1 pound linguine or spaghetti

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon red pepper flakes

1 1/2 pounds cherry tomatoes

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup basil leaves, chopped (optional)

Prepare the gremolata: Toast the breadcrumbs in a dry skillet until light golden, 1 to 2 minutes. Transfer to a bowl and cool completely. Add the parsley, cheese, lemon zest, salt and pepper and stir to combine.

Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente. Drain the pasta, reserving about 1/2 cup cooking water.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and stir until fragrant, about 1 minute. Add the tomatoes and cook until the tomatoes begin to collapse and release their juices but still retain their shape, 12 to 15 minutes, stirring occasionally. Season with the salt and pepper, and then taste for additional seasoning.

Add the linguine to the skillet and stir to coat. Add half of the gremolata and toss to combine. If the pasta is too dry, add some of the reserved pasta water, 1 tablespoon at a time, to moisten slightly. You don’t want the pasta to be gloopy.

Divide the pasta among serving plates and sprinkle with the remaining gremolata. Garnish with the basil, if using. Serve immediately.

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Here’s the thing: It’s fun to eat with your fingers. Skewering puts the fun in food, taking ordinary recipes and sticking it to them (pun intended), along with an assortment of dipping sauces -- because dipping a stick in a sauce is half the fun of eating food on a skewer. It’s a lively presentation inviting interaction, and it’s also a great way to encourage your kids to eat their food, or to feed a crowd with do-ahead cocktail party bites.

These Asian-spiced morsels take the humble, comforting meatball (a consistent crowd-pleaser in its own right) and ramps it up with a sweet and spicy blend of ground turkey, ginger, cilantro and garlic. They are fragrant and addictively good, perfect for entertaining or family food. Paired with a sweet-and-sour chili sauce for dipping or drizzling, they are guaranteed to be gobbled up.

Asian Turkey Meatballs With Chili Sauce

Active Time: 40 minutes

Total Time: 40 minutes, plus chilling time

Yield: Makes about 20 (1 1/2-inch) meatballs

Meatballs:

2 pounds lean ground turkey

1/4 cup panko bread crumbs

3 scallions, white parts finely chopped, green parts thinly sliced and reserved for garnish

3 garlic cloves, minced

1 red jalapeno chili pepper, seeded, finely chopped

1/2 cup cilantro leaves, finely chopped

2 tablespoons soy sauce

1 tablespoon finely grated peeled fresh ginger

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

Chili Sauce:

1 cup unseasoned rice wine vinegar

1/2 cup sugar

2 garlic cloves, minced

1 tablespoon Sambal Oelek (red chili paste)

1 tablespoon soy sauce

1 tablespoon chopped cilantro leaves

1 tablespoon chopped mint leaves

2 teaspoons minced peeled fresh ginger

Vegetable oil for pan frying

Combine all of the meatball ingredients together in a large bowl and mix without overmixing. Form into 1 1/2-inch balls (wet your hands from time to time to prevent sticking). Arrange on a plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours.

Prepare the chili sauce: Combine the vinegar and sugar in a small saucepan over medium heat, stirring frequently until the sugar dissolves. Remove from the heat and stir in the remaining ingredients. Cool to room temperature.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the meatballs in one layer without overcrowding and flatten slightly. Cook until brown on both sides and thoroughly cooked through the center, 6 to 8 minutes, turning as needed. Transfer to a plate lined with a paper towel. Repeat with the remaining meatballs.

Spear the meatballs with small skewers. Garnish with the green scallions. Serve with the Chili Sauce for dipping or drizzling.

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