Peter Reinhart is a well-known cookbook author; his Crust and Crumb, The Bread Baker’s Apprentice, and Whole Grain Breads have been graced with prestigious awards. At Ramekins, where he occasionally teaches bread classes, Peter and I baked bread and pizzas together in the wood-fired oven after his last class. This recipe came from his The Bread Baker’s Apprentice. It is an amazing formula that can be turned into baguettes, ciabatta, focaccia, and pizza. That baking session was about a lot more than the recipe. It was about the primary message of this book: joyfully cooking and sharing with others at the fire.
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.