What makes this version of rye different from the more popular German and deli ryes is the use of licorice-flavored aniseeds and fennel seeds, along with orange peel and a touch of cardamom. Nutritionists are now quantifying the therapeutic benefits of orange peel, licorice-flavored spices, and bitters as digestive aids that various traditional cultures have espoused for centuries. By making the bread with a combination of wild-yeast starter and commercial yeast, this formula creates an even more complexly flavored version of the bread than the more customary versions leavened only by commercial yeast. The lactic acid not only conditions the flour, predigesting it to an extent, but it also gives it a longer shelf life and better flavor. Think of this bread as a baked version of anisette.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.