Good brioche is an amazing thing. The bread is light, buttery, and full of flavor. It can be somewhat labor intensive in its original form, so we were immediately intrigued by the idea of creating a no-knead version. Normally the butter is beaten into the dough, but here we melt it and add it to the wet ingredients. The long resting period allows it to be fully absorbed into the dough without all that extra work. This may seem like a large recipe, but the dough can be used to make various sweet breads like the sticky bun recipe that follows, and the plain loaves freeze beautifully.
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.