This is the challah I make for my family and have been tweaking for years. It is a sweet, rich, honey-scented challah. However, if you don't care for the flavor of honey, I have included a sugar equivalent. For the finest texture, highest and most defined braid, and longest keeping quality, I have reduced the liquid in the dough to the bare minimum, replaced most of the water with eggs, and kept the dough very firm. This dough is too stiff to mix in a mixer, and needs little development, so I always knead it by hand, but you can also mix it using a food processor.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.