Bread
Artichoke, Spinach, and Prosciutto Flatbreads
Fair warning: spicy honey is about to become your all-time favorite pizza topping.
6 Things You Can Do With Frozen Pizza Dough (Besides, You Know, Pizza)
It's sort of ironic how something can come out of your freezer so solid and cold, and just a little bit later be so soft and warm.
Corn and Jalapeño Chili Flatbread
This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs—it's great for mopping up all the delicious sauce.
How to Make Roast Chicken Even Better
The secret is in the sourdough.
This Pizza Will Make You Quit Delivery
Yep, pizza at home can be quick and easy.
The Ultimate Kid-Friendly Pizza
You'll never buy the freezer aisle stuff again.
The Secret To Creamier Grilled Cheese Sandwiches
You should be adding cream cheese to your grilled cheese recipe.
How to Toast Your Buns
Get toasted.
Breakfast Apple Bran Loaf
This loaf is the perfect fall breakfast with warm coffee—lightly spiced, perfectly sweet and dense, but only in the best way that oats, nuts and shredded apple can be. Grate the apple on the large holes of a box grater down to just the core.
Make 6 Grilled Cheeses at Once in the Oven
The secret to faster fool-proof grilled cheese for a crowd is two rimmed baking sheets and a hot oven.
Never Throw Away Another Tomato Again
Celebrate summer's best food by eating it nonstop.
Why You Should Never Buy Croutons Again
Homemade croutons are easy, delicious, and a great way to use up stale bread.
Falafel-Spiced Tomatoes and Chickpeas on Flatbread
To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
The Summer Snack That Beats Avocado Toast
Because the greatest thing since sliced bread is sliced tomatoes.
13 Amazing Ways to Make Tomato Toast
The B.L.T. was just the beginning.
If You're Keeping These in the Fridge, Stop
Not everything likes to be left out in the cold.
The United Sandwiches of America
The United Sandwiches of America
What to Cook This Weekend: It's Cookout Time
Beautiful weather means one thing: It's time to cook over an open flame.
10 Reasons You Should Never Throw Away a Stale Baguette
Did that baguette get a little too crusty? That happens. Luckily, baguettes are almost as useful stale as they are fresh.
No-Knead Bread
Here's my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway.
Don't feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot—same thing.) But if that's not what you have at the moment, you'll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.