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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.