Challah, the braided Sabbath bread of Judaism, is a European celebratory loaf symbolic of God’s goodness and bounty. The braids traditionally separate the loaf into twelve distinct sections representing the twelve tribes of Israel. The use of eggs in the bread was probably a way to use up excess eggs before the strict Judaic Sabbath day of rest made it impossible to harvest the new eggs, as harvesting is one of many activities considered work in Orthodox Jewish communities. I’ve made challah many different ways, but this is a great formula that produces a soft golden loaf, radiant when brought to the table. The key to a beautiful challah, one that stops conversation and holds everyone’s attention, is to braid it so that it is tapered at the ends and plump in the middle.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.