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.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
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This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.