Classic Sourdough Bread (Pain au Levain)

Published September 1, 2016.

For a classic sourdough bread recipe, we used a mixture of bread flour and whole-wheat flour for complex flavor.

Classic Sourdough Bread (Pain au Levain)

Scallion Pancakes with Dipping Sauce

Published September 1, 2016.

We made batch after gummy batch of this Chinese restaurant staple until we discovered a method that produced crispy, gorgeously layered results.

Scallion Pancakes with Dipping Sauce

Sourdough Starter

Published September 1, 2016.

Making a starter requires time but very little effort. And once it’s established, it opens up a whole new universe of homemade breads with sourdough’s trademark tang.

Sourdough Starter

Cuban-Style Sandwiches (Cubano) with Smoked Pork Loin

Published September 1, 2016.

The history of this sandwich is a little murky, but one story suggests that it started as lunch fare for cigar factory and sugar mill workers in Cuba, and when they moved to Florida cities like Key West, Tampa, and Miami, they brought the sandwich with them.

Cuban-Style Sandwiches (Cubano) with Smoked Pork Loin

Corn Tortillas

Published July 1, 2016.

While supermarket tortillas are convenient, they pale in comparison to homemade versions.

Corn Tortillas

Grilled Pizza

Published July 1, 2016.

After weeks of making burnt, puffy pies, we learned that the keys to crisp-tender, lightly charred pizza from the grill are quite simple: a strategic setup and a glug of oil.

Grilled Pizza

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

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

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 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

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

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 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

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

Published January 1, 2015.

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

Savory Corn Muffins

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
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