This bread can be used for anything that you’d make with white bread, including buns, rolls, and toast. You can use either traditional “red” whole wheat flour or the new “white” whole wheat that is lighter in color and slightly less bitter. If you choose the honey or agave nectar option in this recipe, you’ll need more flour than if you use sugar, probably an extra 3 1/2 to 7 tablespoons (1 to 2 oz). Assess the texture as you mix and adjust accordingly.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.