I get emails all the time asking for Philadelphia-style hoagie and cheesesteak rolls. There is something about the cultural connection we Philly folk have with these iconic sandwiches that makes many people believe that Philadelphia’s Amoroso’s Baking Company is the only place to find a good hoagie roll, which is, of course, not true. The key to this type of roll is a nice balance of texture and flavor, somewhere between lean dough and soft enriched dough, with just enough “chew” to stand up to the fillings without making it overly hard to eat the darn thing. The overnight fermentation method is ideal for this because it brings out maximum flavor with very little hands-on time. The optional barley malt syrup provides a nice undertone of flavor that’s difficult to identify and also helps with crust color. This dough also makes great Kaiser rolls.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.