A unique no-knead loaf developed for baking in coffee cans to create that special mushroom shape, this white bread is a savory loaf that fills the kitchen with an incredible aroma while it bakes. Since it takes only one rise in the molds, you can plan on 2 hours from mixing to table. In my travels around the United States, home bakers most often surprise me when they tell me this is their favorite bread recipe. It utilizes creamy evaporated milk, which has 60 percent of its water removed and gives the bread an especially delicate, moist texture. I think you will find it exceptionally easy to prepare, and each variation is as good as the master recipe. I use two glass baking canisters in lieu of coffee cans, which are not so often readily available.
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.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.