There are a number of ways to make pretzels, but I like this version, especially when the pretzels are served with mustard. The baking method is similar to making bagels, but not quite the same. Traditionally, pretzels are dipped in pans of food-grade lye and water to create the distinctive shiny, dark brown crust, but this kind of lye is difficult to obtain and dangerous to have lying around the house, so I suggest substituting a baking soda solution. However, if you can obtain lye and are comfortable using it, follow the instructions on the package. (To use lye crystals, combine 0.75 ounce or 21 grams of crystals with 2 cups of water and be sure to wear protective gloves and eyewear—you can see why I prefer baking soda!)
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.