First off, don’t be scared by the idea of making pizza dough at home; it couldn’t be easier. The little bit of whole wheat flour adds an earthiness to the dough, and a touch of honey adds a background sweetness that rounds out the flavors without your being able to really put your finger on it. This dough recipe is really versatile and not just for pizza. Use it to make flatbread for sandwiches and wraps, or Garlic Herb Bread Twists (page 35.)
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.