Authentic Baguettes at Home

Why this recipe works: For a homemade baguette that rivals the best from Parisian boulangeries, we took a trip to France to learn firsthand what it takes. The problem with most published recipes, we discovered, is that all the small details that matter are glossed over. For an authentic wheaty...

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Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

Why this recipe works: Slow roasting promises extremely juicy chicken but offers little in the way of crispy skin. We switched from a whole chicken to breasts and leg quarters so that we could easily sear the skin in a skillet and double the amount of people we could serve to eight. We left...

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Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots

Why this recipe works: To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling...

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Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

Why this recipe works: To make pollo en pepitoria that was rich but balanced, we brightened the lush nut- and egg yolk–thickened sauce with canned tomatoes (more consistent year-round than fresh tomatoes) and a little lemon juice. Adding some of the braising liquid to the nut mixture when we...

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Simple Israeli Couscous

Why this recipe works: We first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous. Makes about 4 cups The warm...

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Braised Halibut with Leeks and Mustard

Why this recipe works: When it comes to methods for cooking fish, braising is often overlooked. But this approach, which requires cooking the fish in a small amount of liquid so that it gently simmers and steams, has a lot going for it: As a moist-heat cooking method, braising is gentle and...

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100 Percent Whole-Wheat Pancakes

Why this recipe works: Most recipes for whole-wheat pancakes call for a mix of white and whole-wheat flours, and they also call for extra flavorings like spices, vanilla, fruit juice, or fruit. Why not just whole-wheat flour? We discovered that using all whole-wheat flour actually delivers light,...

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Eggs Piperade

Why this recipe works: In our version of this Basque classic, we not only precook the pepper-tomato mixture to burn off the excess moisture, soften the peppers, and meld the flavors, but we also keep the piperade and the eggs separate until they hit the plate; this prevents acid in the produce...

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Chocolate Hazelnut Spread Nutella

Why this recipe works: Toasted, skinned hazelnuts and some cocoa powder supply a nice balance of nut and chocolate flavor, while a food processor and some oil bring the two together. We also mix in some confectioners’ sugar, vanilla, and salt for sweetness and depth to create this rustic, homemade...

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Vegetable Broth Base

Why this recipe works: A good vegetable stock is an important ingredient to have on hand, but supermarket offerings don’t taste like vegetables, and traditional homemade versions are expensive and time-consuming to make. In our recipe, we grind a selection of fresh vegetables, salt, and savory...

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Tuscan-Style Beef Stew

 Tuscan-Style Beef Stew Tuscan beef stew (peposo), a stew made by the tilemakers of Florence's famous Santa Maria del Fiore Cathedral Duomo, is a simple stew of beef braised in wine, with loads of peppercorns and a head of garlic cloves. To improve the texture and flavor of ours without...

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Foolproof New York Cheesecake

Why this recipe works: The classic New York Cheesecake owes its distinctive browned top and velvety texture to a risky baking technique. It spends 10 minutes in a 500-degree oven, after which the oven is turned down to 200 degrees for the remainder of the baking time. Success with this method...

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