I love anything with sunflower seeds, and this bread is loaded with them. The seeds are nutritious, taste good, and are “loyal” (that is, they leave a long, nutty finish that fills the mouth so that you enjoy the bread long after you eat it). This is a variation of a formula developed by Craig Ponsford and the Coupe du Monde team in 1995. This new version utilizes a firm wild-yeast starter instead of pâte fermentée. The dough requires the starter, commercial yeast, and a soaker, so it entails a commitment, but the results are so memorable that it is well worth the effort.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.