I get emails all the time asking for Philadelphia-style hoagie and cheesesteak rolls. There is something about the cultural connection we Philly folk have with these iconic sandwiches that makes many people believe that Philadelphia’s Amoroso’s Baking Company is the only place to find a good hoagie roll, which is, of course, not true. The key to this type of roll is a nice balance of texture and flavor, somewhere between lean dough and soft enriched dough, with just enough “chew” to stand up to the fillings without making it overly hard to eat the darn thing. The overnight fermentation method is ideal for this because it brings out maximum flavor with very little hands-on time. The optional barley malt syrup provides a nice undertone of flavor that’s difficult to identify and also helps with crust color. This dough also makes great Kaiser rolls.
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.