Most countertops and work surfaces are built at a height that is comfortable for chopping and mixing. The best height for kneading any kind of dough is slightly lower—at about hip level, where you can really get your weight into the kneading process. If you have a convenient surface at such a height, use it to knead dough. If not, any countertop will do—just stand back a little from the table so you’re pushing out, not down, on the dough. My grandmother’s method for kneading dough is a little different from most—she taught me to dig my knuckles into the dough in between rounds of gathering and pushing the dough. I pass that method along to you here. Even if you prepare the dough in a food processor, I suggest you finish kneading the dough by hand. Once you develop a feel for the right consistency of pasta dough, you’ll never lose it. You’ll be able to make adjustments to the kneading time or the amount of flour or water to work into a dough each time you make it.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.