This dough is distinctive because of its generous use of eggs, which give it a beautiful golden color. This type of dough is most familiar as challah, in a braided form as the table bread for the Jewish Sabbath meal. But enriched egg breads have been made by bakers of many cultures for centuries, and they aren’t always braided. If you like the flavor and texture of this bread, feel free to use it to make any number of other baked goods, from dinner rolls to sweet cinnamon buns, and even yeasted coffee cake and sweet or savory swirl breads, like babka or cheese rolls. You can use either an egg white or a whole egg in the egg wash. The whole egg will create a darker crust.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
A feel-good dinner designed to cram a ton of veg in each serving.
Crusty, chewy, and actually easy. No lye or barley syrup needed.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.