Say you’ve been baking bread for more than 20 years; if you’re like me, there’s no nourishment comparable to a fresh loaf of dill bread, still warm from the oven. Your family members no doubt have their favorites, too. But as age sets in, homemade bread making — all that kneading and ...

Light, crisp, cloud-like meringue cookies have long been associated with French royalty, a decadent treat that required skill and dedication to pull off. Perhaps once, but then the whisk attachment was invented. For those with a stand mixer, they're surprisingly easy — and adaptable to ...

Jelly doughnuts, also known as sufganiyot, have become a classic Hanukkah treat, one of a number of foods fried in oil that are popular on the holiday (latkes, or potato pancakes, are another). They’re doughnuts without a central hole, fried and stuffed with jelly or jam. In Israel, jelly ...

Boneless, skinless chicken breast is the most-purchased cut of poultry in the U.S., but it’s easy to overcook and generally bland. Thankfully, the solution to both problems happens to be both simple and fast — a boldly flavored stir-fry. For this recipe from our book “Cook What You ...

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is tricky. So, what if we got rid of the skewers altogether? In this recipe from our book ...

Braised sausages and lentils are classic French comfort food, and by streamlining the recipe, we bring it out of the countryside and squarely into the weeknight rotation. Many traditional recipes make a fuss out of an otherwise simple meal, often boiling the lentils and sausages separately, ...