Every village on Sardinia makes its own special breads, and its rumored that there are five hundred different kinds on the island. This particular one comes from the area around Cagliari and was originally a holiday bread. It is now available every day. Formed into semicircles and called cocoeddi, it is made from a simple starter named biga, which gives the bread its special aroma, flavor and texture by producing a second fermentation. The starter can be kept in the refrigerator up to five days or can be frozen; before being used, it should be brought to room temperature, which takes about three hours.
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.