We like to make whole wheat sandwich bread at home. We use a pain de mie bread pan, a French loaf pan that comes with a lid so the finished bread has perfectly square slices (although whether or not we use the lid depends on our mood). Sometimes perfect squares are desirable; sometimes we prefer a slightly bigger piece of bread. This dough will work either way. As for flour, we are partial to the King Arthur white whole wheat for its flavor, but you can use the whole wheat flour of your choice. This is a wet dough that will bake up into a moist, cakey loaf, excellent for toast and sandwiches.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.