For twenty years I have been fascinated by, and have experimented with, rye breads in their many manifestations, but pumpernickel has always impressed me as the definitive rye (maybe it’s just that it has the best name). There are countless versions of pumpernickel bread. Many Americans think the name simply refers to a dark rye, made dark by the addition of caramel coloring. What the name really refers to is a loaf made with coarsely ground whole-grain rye flour, the distinguishing characteristic of this particular type of rye bread. Some versions, though not the one that follows, are extremely dense, what I call cocktail rye, which needs to be sliced very thin. People who love this dense rye really do passionately love it, but it has a rather small following in the United States. In some eastern European villages, this bread was, and still is, made by adding the bread crumbs from previously baked loaves to the new dough. This gives the bread a wonderful texture. You can make the following formula with or without rye-bread crumbs, but it’s a great way to use up dried-out leftover slices from the last loaf.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.