There are a number of ways to make pretzels, but I like this version, especially when the pretzels are served with mustard. The baking method is similar to making bagels, but not quite the same. Traditionally, pretzels are dipped in pans of food-grade lye and water to create the distinctive shiny, dark brown crust, but this kind of lye is difficult to obtain and dangerous to have lying around the house, so I suggest substituting a baking soda solution. However, if you can obtain lye and are comfortable using it, follow the instructions on the package. (To use lye crystals, combine 0.75 ounce or 21 grams of crystals with 2 cups of water and be sure to wear protective gloves and eyewear—you can see why I prefer baking soda!)
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.