Good brioche is an amazing thing. The bread is light, buttery, and full of flavor. It can be somewhat labor intensive in its original form, so we were immediately intrigued by the idea of creating a no-knead version. Normally the butter is beaten into the dough, but here we melt it and add it to the wet ingredients. The long resting period allows it to be fully absorbed into the dough without all that extra work. This may seem like a large recipe, but the dough can be used to make various sweet breads like the sticky bun recipe that follows, and the plain loaves freeze beautifully.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.