This version of French bread is the simplest formula in the book. It uses the cold fermentation technique, and the resulting dough actually holds the shape and cuts of conventional French baguettes, bâtards, and boules better than the lean dough (page 46), which is wetter. Because the dough isn’t as wet, it’s especially important to handle it with a firm but light touch. Too much pressure will squeeze out the gas trapped during the overnight rise, resulting in small, even holes rather than the prized large, irregular holes. I’ve also included a variation that makes spectacular loaves with a distinctive blistered crust.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.