Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still ...

This recipe is all about achieving that artisan bread experience at home without any kneading, complicated steps, or special ...

Experience a true French classic with this Coq au Vin—a deeply flavorful chicken dish braised in red wine with mushrooms ...

Our homemade sandwich bread recipe gives you what you’d want from this type of bread: a loaf that doesn’t call attention to itself and capably performs a supporting role. When the meal isn’t ...

Most recipes will stand being covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours. Flour: Bread flour is often labelled as 'strong' flour in the UK.

There is the loaf itself: an elementally crusty ... free-formed loaves of bread are unforgiving, and successful cookbooks are filled with exquisitely precise recipes. And yet, even if you get ...

Discard any mussels that remain closed. Add the double cream and cook for a further minute. Scatter with the chopped parsley and serve straightaway with crusty bread.

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

If you opt for clams instead of mussels, look for ones about 1½ inches in diameter so they cook in the times indicated in the ...

Elise says, "Candied yams properly occupy the middle position between the mashed potatoes and the cranberry sauce. Potatoes ...