I love anything with sunflower seeds, and this bread is loaded with them. The seeds are nutritious, taste good, and are “loyal” (that is, they leave a long, nutty finish that fills the mouth so that you enjoy the bread long after you eat it). This is a variation of a formula developed by Craig Ponsford and the Coupe du Monde team in 1995. This new version utilizes a firm wild-yeast starter instead of pâte fermentée. The dough requires the starter, commercial yeast, and a soaker, so it entails a commitment, but the results are so memorable that it is well worth the effort.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.