If you’re a home baker who is interested in making crusty French bread, you will be pleased with the results when you bake the bread in a convection oven. Remember it is also important to have steam in the oven. I keep a pan of river rocks on the bottom rack in my oven and preheat them right along with the oven itself. For added crustiness I place a baking stone or unglazed tiles on the center rack in the oven. The tiles help to maintain an even, hot heat and to stabilize the oven temperature. I place the loaves on a dark, noninsulated rimless cookie sheet. Spraying water on the rocks creates a burst of steam essential for creating a crusty crust.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.