The cakes, cookies, or pies may have lured you into this book, but you are about to meet your favorite recipe. This bread dough is always tasty, very forgiving, and can be fashioned into nearly any style or variety of bready item. It takes a very “don’t take yourself so seriously!” approach to bread baking and is the easiest, most versatile recipe in the book—your resulting bagel bombs, volcanoes, brioche, focaccia, and croissants will be proof of that. Make this dough one day, refrigerate it, and use it the second, third, or fourth day, if need be. Or freeze it for up to 1 week; just make sure to let it come to room temperature before using.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.