These are sometimes called by different names, such as New York hard rolls, bulkies, or even Vienna rolls. But the distinguishing characteristic of a kaiser roll is the star pattern on the top and a thin, slightly crisp crust that yields to the first bite and crumbles deliciously in the mouth around whatever sandwich filling it holds. Most bakeshops make them using a direct-dough method and knock them out by the thousands. This version, again pushing the limits of our newfound understanding of fermentation and enzyme activity, utilizes old dough, pâte fermentée, to improve flavor, texture, and color, making the resulting rolls significantly better than their commercial counterparts. While strangers will be complaining that they can’t find a good old-fashioned New York hard roll, you will be spoiling your friends and family with these bulkies.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.