Most countertops and work surfaces are built at a height that is comfortable for chopping and mixing. The best height for kneading any kind of dough is slightly lower—at about hip level, where you can really get your weight into the kneading process. If you have a convenient surface at such a height, use it to knead dough. If not, any countertop will do—just stand back a little from the table so you’re pushing out, not down, on the dough. My grandmother’s method for kneading dough is a little different from most—she taught me to dig my knuckles into the dough in between rounds of gathering and pushing the dough. I pass that method along to you here. Even if you prepare the dough in a food processor, I suggest you finish kneading the dough by hand. Once you develop a feel for the right consistency of pasta dough, you’ll never lose it. You’ll be able to make adjustments to the kneading time or the amount of flour or water to work into a dough each time you make it.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.