There are some terrific baking books that focus on 100 percent whole-grain bread, and this style of bread has a fanatically loyal, and growing, following. I began my bread journey thirty years ago as a devotee of organic whole-grain bread, mainly for philosophical and health reasons. Though I’ve branched out to explore the entire bread kingdom and its infinite permutations, I still have a soft spot for what we used to call “pure bread.” The challenge a baker faces in making such breads is extracting the best of the grain flavor while overcoming some of the grassy and bitter tones of the bran and germ. Another challenge is attaining a crumb network that opens up both flavor and texture. The best way to evoke flavor, as we show in many of the formulas, is to give the enzymes enough time to break out sugars trapped in the starches. One way to do this when working with whole grains is to use a large amount of pre-ferment, such as a poolish or soaker. In this version, we will use both methods. A soaker is especially effective when coarse grains are part of the formula, and it also leaves open the option of substituting other grains, such as corn or oats, in place of the wheat to vary the texture of the finished loaf. Using a poolish to extend fermentation time contributes more flavor by developing acidity, balancing out the grassy flavor of the bran and germ in the process.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.