The basic European bread, which requires more patience than work. It’s eminently flexible, because at any time you can refrigerate the dough and retard the process for hours, even overnight. Many people, in fact, believe that the slower you go with bread, the better. So it’s not only acceptable but preferable to make the dough at night, leave it in a cool place to rise for 8 or 10 hours, then proceed with the recipe, taking all day—if you like—to finish it. So, this recipe is written as if you will proceed from start to finish, but you don’t have to do so.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.