What makes Tuscan bread unique in the bread lexicon is that it is salt free, which makes it wonderful for people on salt-restricted diets. Unfortunately, the lack of salt also makes it rather dull and flat tasting. Tuscans, no slouches when it comes to full-flavored food, remedy this by lavishing it with intensely flavored spreads and pastes, or eating it with flavorful dishes, such as garlic- and olive oil–infused white bean soup. A technique that is also unique to this bread is the use of a cooked flour paste, made the day before. This is different from a pre-ferment since there is no yeast added and the paste does not ferment, but the gelatinized starches release flavors that gives this bread a distinct quality, quite unlike any other bread. This is one of those underused techniques that offer great opportunity for exploration. Once you’ve mastered it in this bread, try applying it to some other doughs, like Vienna or Italian. It is yet another way to control flavor by manipulating time, temperature, and ingredients.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.