As with other sourdough recipes in this book, you have two options with this recipe. For a “purist” version, omit the instant yeast from the final dough. For a mixed method, which will rise more quickly but lack some of the sour flavor, include the instant yeast. The optional oil helps lubricate and soften the bran fiber in whole grain bread. For a variety of other options in making this bread, see page 83, where you’ll find multigrain suggestions, guidelines for making transitional breads with less than 100 percent whole grains, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.