In Brother Juniper’s Bread Book, I included a recipe for a variation of this bread, but I believe this version is even better, encompassing all the qualities one wants from a raisin bread. It is light, flavorful, loaded with raisins, and it has a wonderful finish, filling your mouth with the satisfying aftertaste of roasted walnuts. If you prefer not to use nuts, eliminate them from the formula without any further changes (you may also substitute other nuts, such as pecans or hazelnuts).
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.