Fougasse

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Fougasse

Fougasse with Asiago and Black Pepper

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Fougasse with Asiago and Black Pepper

Fougasse with Bacon and Gruyere

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Fougasse with Bacon and Gruyere

Olive Fougasse

Published March 1, 2016.

If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)

Olive Fougasse

Fluffy Dinner Rolls

Published January 1, 2016.

We thought the classic light, tender American dinner roll couldn’t get any better. Then we tried a cutting-edge Asian baking technique.

Fluffy Dinner Rolls

Buttery Rye Croutons

Published November 1, 2015.

Instead of turning on the oven to make croutons, we gently fry them in a skillet. A combination of olive oil and butter gives the croutons great flavor without the risk of burning.

Buttery Rye Croutons

Black Bean Burgers

Published September 1, 2015.

Earthy black beans should make a satisfying nonmeat burger. But most either fall apart when flipped or are so mushy that no one wants to eat them.

Black Bean Burgers

Ultimate Flaky Buttermilk Biscuits

Published September 1, 2015.

For layered, ultraflaky biscuits, you’ve got to know when to fold them and when to hold them.

Ultimate Flaky Buttermilk Biscuits

New York Bagels

Published May 1, 2015.

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

New York Bagels

New York Cinnamon-Raisin Bagels

Published May 1, 2015.

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

New York Cinnamon-Raisin Bagels

Thick-Crust Sicilian-Style Pizza

Published March 1, 2015.

Dense, doughy slabs of thick-crust pizza are all too familiar—and forgettable. We wanted to give the real-deal Sicilian pie its due.

Thick-Crust Sicilian-Style Pizza

Savory Corn Muffins

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Savory Corn Muffins

Savory Corn Muffins with Rosemary and Black Pepper

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Savory Corn Muffins with Rosemary and Black Pepper

Savory Corn Muffins with Cheddar and Scallions

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Savory Corn Muffins with Cheddar and Scallions

Authentic Baguettes at Home

Published September 1, 2014.

Most American baguettes are doughy and pale, and the recipes we found weren’t much better. To get it right, we went to Paris to learn from the masters.

Authentic Baguettes at Home

Tender, Juicy Grilled Burgers

Published July 1, 2014.

Preground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.

Tender, Juicy Grilled Burgers

Zucchini Bread

Published July 1, 2014.

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

Zucchini Bread

Zucchini Bread with Pistachios and Orange

Published July 1, 2014.

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

Zucchini Bread with Pistachios and Orange

Zucchini Bread with Walnuts and Dried Cherries

Published July 1, 2014.

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

Zucchini Bread with Walnuts and Dried Cherries

The Best Gluten-Free Pizza

Published May 1, 2014.

Most gluten-free pizza tastes like wet cardboard. By examining every detail, we eventually came up with a crust that’s crispy outside and light and airy inside.

The Best Gluten-Free Pizza

Easy Sandwich Bread

Published January 1, 2014.

A tasty, even crumb and a tender crust, requiring minimal kneading and no shaping, in less than 2 hours. Fantasy? Or the best thing since sliced bread?

Easy Sandwich Bread

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

Grown-up Grilled Cheese Sandwiches with Asiago and Dates

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-up Grilled Cheese Sandwiches with Asiago and Dates

Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives

Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle

Published September 1, 2013.

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle
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