Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.
The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. We chose the traditional Middle Eastern spice blend za'atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac).
With some honey, our gremolata will go to new heights.
A simple and elegant raw zucchini salad.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.