Breadzels

Name: Breadzels
Yield: makes 10 large breadsticks
Ingredients: 1/4 cup warm water (110 to 115˚F.); 3/4 teaspoon sugar; 1 package active dry yeast; 2 cups all-purpose flour; 1 1/4 cups semolina flour; 3/4 teaspoon kosher salt; 7/8 cup cold water; 2 1/2 tablespoons extra-virgin olive oil; 1/2 cup extra-virgin olive oil; 9 garlic cloves, minced; 1 1/2 tablespoons dried basil; 1 tablespoon dried oregano; 2 teaspoons dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 4 ounces semihard cheese (page 23), grated (1 cup); 4 ounces semisoft cheese (page 23), grated (1 cup)

December 22, 2011

THIS LONGTIME PASTA & CO FAVORITE crosses a pretzel with a breadstick. (The word brezel is German for “breadstick.”) Flagship and Just Jack cheeses give the breadsticks a creamy flavor, but you can substitute Gruyère, Cheddar, or Parmesan. Don’t let the thought of making dough intimidate you; it’s easy to get the hang of and worth the effort. You can, however, use pre-made pizza dough; 2 pounds of dough will make 10 breadsticks.

Recipe notes

Triple Chocolate Cheesecake

A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Vodka Gochujang Pasta

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.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Eggplant Roasted in Satay Sauce

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.