News — Lunch

Roxana Jullapat walks you through the how and why of the process. Our testers loved how easy and satisfying they are, we think you will too.  Adapted from Roxana Jullapat | Mother Grains | W.W. Norton, 2021 What makes a good bagel is the subject of a perennial debate. New Yorkers claim their tap water is the reason you can find a real bagel only in their city, but it takes only a basic understanding of bread making to know that a decent bagel can be made anywhere. These chewy round rolls with a shiny exterior and a hole in...

How to Make Homemade Hamburger Buns In our house, hamburgers are welcome anytime of year (learn how to make the perfect hamburger here). And homemade hamburger buns even more so. Hamburger buns are great for holding more than just hamburgers, too. You could easily use these buns for any sandwich fillings. Or not. The other day, we ate these hot out of the oven, simply smeared with butter and honey. I’d highly recommend it. This recipe is actually just a basic yeast dough. It works great for buns, cinnamon rolls, dinner rolls, or loaves of bread. Adjust the sugar to suit your taste...

100% Whole Wheat Pizza Crust recipe When my husband and I were dating we’d go out for pizza at this little hole-in-the-wall place in Chicago. They either did a brisk takeout business or were a front for some mob activity because we always had the place to ourselves. And we always ordered the whole wheat thin crust pizza. It was a nice change of pace in the Land of Deep Dish. If you read much about the relationship between whole wheat flour + pizza crust, recipes will warn you to Be Careful! Take it Easy! Don’t go further than two-thirds...

Great for brunches and picnics! {Jump to Recipe} A quick omelet or frittata is one of my go-to weeknight meals. I love these dishes because they’re nutritious and you can make them with whatever protein, cheese, and veggies you have on hand—which means they’re never quite the same. For brunch on the weekends, I like to upgrade such egg-based dishes with a bit of forethought. Two of my favorite “fancier” brunch dishes are Frittata di Pane, or bread frittata—a savory bread pudding—or savory clafoutis, a twist on the classic cherry-studded French dessert. By fancy, I don’t mean complicated. Neither Frittata...