extended

This shareable loaf is made with plush challah bread and filled with lightly sugared apples, then finished in a shiny honey glaze. 

Apple Honey Challah Pull-Apart Bread

eggs,

water

Cooking spray butter

all-purpose flour

bread flour

(1/4-ounce) packet instant yeast (2 1/4 teaspoons)

salt

honey

vegetable oil

apples

unsalted butter

sugar

ground cinnamon, plus more as needed

Make the dough: Let 2 large eggs and 1/2 cup water sit out to come to room temperature. Coat a 9x5-inch loaf pan with cooking spray or softened butter. (If you would like a loaf that dramatically climbs out of the pan, use an 8 1/2 x 4 1/2-inch loaf pan instead.) Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. 

Place 1 1/2 cups all-purpose flour, 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water, 3 tablespoons honey, and 3 tablespoons vegetable oil. Continue to beat until a shaggy dough forms.

Remove the paddle and scrape off any dough back into the bowl. Attach the dough hook and mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes.

Coat a medium bowl with butter or cooking spray. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the honey glaze and apple filling.

For the glaze: Heat 8 tablespoons unsalted butter, 1/2 cup honey, and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat and stir until melted, combined, and smooth. Remove from the heat, cover, and set aside.

For the filling: About 30 minutes before the dough is ready, peel, core, and dice until you have 3 cups apples and place in a medium bowl. Melt 3 tablespoons unsalted butter and add to the bowl. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, and toss with your hands to combine. Taste and add more cinnamon if desired.

Assemble the challah: Turn the dough out onto a clean, unfloured work surface. Roll the dough into a rough 20x15-inch rectangle with a long side closer to you. Transfer the apple mixture and any accumulated juices onto the dough and spread it into an even layer. Lightly press the apples into the dough with your fingers.

Cut the rectangle into 36 pieces: cut the dough lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Stack 6 pieces together, then repeat to form 6 stacks total. Transfer the stacks to the prepared pan, lining them up like dominos. You will have to squeeze them in tightly and the apples may fall off as you do so, but don’t worry. Just pick up any fallen apples and tuck them between the pieces of dough in the pan.

Loosely cover the pan with plastic wrap and let the dough rise in a warm place until about 1 1/2 times its original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment paper.

Place the pan on the baking sheet. Uncover the challah and brush with warm glaze (rewarm it first if needed). Bake 20 minutes. Rotate the loaf and bake until golden brown, with an internal temperature of about 200°F, 10 to 20 minutes more. If the ends of the loaf start to brown too quickly after the first 20 minutes, cover them loosely with aluminum foil.

Place the loaf on a wire rack and let cool 10 to 15 minutes. Run a paring knife around the edges to loosen the loaf, then remove the bread from the pan. Brush the top and sides with more warm glaze. Serve warm or at room temperature, with softened salted butter and/or more glaze if desired.

In this &quot;meaty&quot; vegetarian alternative to classic bolognese, baby bella mushrooms and protein-packed green lentils stand in for ground beef.  

Slow Cooker Lentil and Mushroom Bolognese

baby bella or cremini mushrooms, finely chopped

celery stalks, finely chopped

carrots, finely chopped

onion,

garlic cloves,

green lentils

vegetable broth

red wine

tomato paste

tomatoes

bay leaves

kosher salt,

black pepper,

In your slow cooker insert, stir together the mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, red wine, tomato paste, tomatoes, bay leaves, salt, and pepper. Cover the cooker and cook on Low heat for 8 hours.

Taste and add more salt and pepper, if needed.

Refrigerate all leftovers in an airtight container or freeze for future use.

These potatoes boast browned crispy edges and insides so moist they&#x27;ll melt in your mouth. One surprising ingredient makes them the best you&#x27;ll ever have. 

Greek Lemon Potatoes

Cooking spray

garlic

lemon juice

olive oil,

yellow mustard

oregano

black pepper

Yukon Gold potatoes

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Coat a 9x13-inch baking dish with cooking spray.

Coarsely chop 4 garlic cloves and place in a large bowl. Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.

Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine. Pour everything into the baking dish and spread into an even layer. Pour 1/2 cup water over the potatoes. Cover the baking dish tightly with aluminum foil.

Bake until the potatoes are fork tender, about 1 hour. Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.

This luscious, creamy cheesecake with a caramel pecan pie topping will wow any crowd, making it perfect for any holiday dessert spread. 

Pecan Pie Cheesecake

graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs

unsalted butter,

full-fat cream cheese,

cornstarch, all-purpose flour

sour cream

vanilla extract

eggs

pecans

dark brown sugar

heavy cream

Make the crust: Take 2 pounds cream cheese out of their wrappers and let sit at room temperature while you prepare the crust, at least 30 minutes. Arrange a rack in the lower-middle position of the oven and heat the oven to 350°F.

Use your fingers to coat a small pat of butter all over the bottom and sides of a 9-inch or 10-inch springform pan. Cut 2 large pieces of aluminum foil (each about 18-inches long) and place them on a work surface on top of each other in a cross. Set the springform pan in the middle and fold the edges of the foil up and around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

If using whole graham crackers, process 12 rectangles in a food processor with the blade attachment (or in a ziptop plastic bag using a rolling pin) until they form fine crumbs, you should have 1 1/2 to 1 2/3 cups.

Place the graham cracker crumbs in a medium bowl. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop, then stir this into the crumbs until they’re evenly moistened. Transfer the crumbs into the pan and use the bottom of a measuring cup to press it evenly into the bottom (not up the sides).

Place the crust in the oven (be careful not to tear the foil). Bake until the crust is fragrant and just starting to brown around the edges, 8 to 10 minutes. Meanwhile, place 1 1/2 cups pecans on a baking sheet and bake it at the same time until fragrant and lightly toasted, checking on them after 5 minutes. Let the crust cool on a wire rack until the sides of the pan are cool enough to comfortably touch before you prepare the filling, at least 20 minutes.

Make the filling: Place the cream cheese, 1 cup granulated sugar, 1 tablespoon cornstarch or 2 tablespoons flour, and 1/4 teaspoon kosher salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy like thick frosting and smooth, about 5 minutes. Scrape down the beater and the sides of the bowl with a spatula.

Add 1/2 cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl again. With the mixer on medium-low speed, beat in 3 large eggs and 1 large egg yolk one at a time. Wait until the previous egg is almost completely mixed into the batter before adding the next one.

Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don&#x27;t worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won&#x27;t affect the finished cheesecake.

Place the pan in a roasting pan or other baking dish big enough to hold it. Bring about 8 cups of water to a boil and pour the water into the roasting pan so it goes about halfway up the sides of the springform pan, being careful not to splash any water onto the cheesecake. Carefully place the roasting pan in the oven. 

Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will take 50 to 55 minutes; cakes in a 9-inch pan will take 55 to 60 minutes. The cheesecake is done when the outer 2 to 3 inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.

Leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.

Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it&#x27;s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack, about 1 1/2 hours.

Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don&#x27;t rush it.

Make the pecan pie topping: Coarsely chop about 1 cup of the toasted pecans, and leave the remaining 1/2 cup whole.

Place 6 tablespoons unsalted butter, 3/4 cup packed dark brown sugar, and 1/2 teaspoon kosher salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, 6 to 8 minutes. Whisk in 1/2 cup heavy cream until completely combined and bubbling again.

Remove from the heat and stir in the chopped and whole pecans and 1/2 teaspoon vanilla extract. Set aside to cool to room temperature, 30 to 45 minutes.

Take the cheesecake out of the refrigerator and unmold it. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Spoon the pecan pie topping over the cheesecake before slicing.

Homemade potato gnocchi is easier than you think — here is how to make it step-by-step.

How to Make the Easiest Gnocchi from Scratch

potatoes

Sauce

Potato ricer or fine-mesh strainer

Measuring cups and spoons

Fork

Slotted spoon

Rimmed baking sheet

Large frying pan

Boil the potatoes. Scrub 2 1/4 pound Yukon Gold potatoes and place in a large pot. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending on the size. Start heating a large frying pan over medium heat when the potatoes are almost ready.

Drain and dry the potatoes. Drain the potatoes. Transfer to the hot pan and cook, turning them occasionally, until the skin and any exposed flesh is dry on all sides (do not let the skin brown), about 2 minutes.

Let the potatoes cool slightly, then peel. Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm.

Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a fine-mesh strainer onto the flour. Work and knead the potatoes into the flour, adding in 1/3 cup more of the flour a little at a time, until a soft and pliable but not sticky ball of dough forms. If the dough is too sticky, knead in more flour a tablespoon at a time as needed.

Roll the dough out into ropes. Dust the work surface with more flour and divide the dough into 8 portions. Working with one piece at a time, use your hands and roll it out from the center into a rope that is about 1/2-inch wide.

Cut the ropes. Cut each rope crosswise into 1-inch pieces, then transfer them to a floured rimmed baking sheet.

Form the gnocchi. Roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.) Return to the baking sheet.

Boil the gnocchi. Bring a large pot of heavily salted water to a boil over medium-high heat. Add half the gnocchi and stir. Boil until they float to the surface and are cooked through, about 2 minutes. Use a slotted spoon to transfer to a serving platter. Repeat cooking the remaining gnocchi. 

Top with sauce and serve. Top with sauce if desired and serve immediately.

This fall-inspired recipes result is tender apples, savory chicken with crisp skin, and browned cabbage deeply flavored with all the juices from the chicken. 

Skillet-Roasted Chicken with Apples and Cabbage

kosher salt, divided

black pepper, plus more as needed

thyme

(about 4-pound) whole chicken

Honeycrisp, apples

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, prepare the cabbage and chicken.

Cut 1/2 large or 1 small cabbage into at least 1-inch thick slabs. Arrange cut-side down in a single layer in a 10 or 12-inch cast-iron or other oven-safe skillet or frying pan, trimming or cutting them as needed to fit in a single, tight layer. Season with 1 teaspoon of the kosher salt and a few grinds of black pepper.

Mix 1/2 teaspoon dried thyme, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl. Cut 3 tablespoons unsalted butter into small pieces. Scatter about 1/3 of the butter pieces over the cabbage. 

Remove and discard any giblets inside a whole chicken, then pat the chicken dry with paper towels. Gently run your fingers between the skin and meat over the breasts and legs to loosen and separate without tearing. Tuck the remaining pieces of butter under the skin. Season the outside of the chicken all over with the thyme mixture. Place the chicken breast-side up on the cabbage, then tuck the wing tips under the body.

Roast for 30 minutes. Meanwhile, peel 2 medium apples. Quarter and core the apples for 8 total pieces.

Remove the pan from the oven. Tuck the apple pieces around and a little bit under the chicken. Roast until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF, 30 to 40 minutes more.

Remove the pan from the oven. Tilt the chicken slightly (I like to insert the handle of a wooden spoon into the neck cavity to tilt it) so the juices in the cavity run out into the pan. Transfer the chicken to a clean cutting board and let rest at least 15 minutes. Meanwhile, nestle the apple pieces into the cabbage. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more.

Carve the chicken and serve with the cabbage and apples.

An elegant take on sweet potato casserole made with whole eggs, spices, and brown sugar, and baked until light and puffed. 

How To Make the Best Sweet Potato Soufflé

half-and-half milk

brown sugar

cinnamon

nutmeg

baking powder

Heat the oven and prepare the sweet potatoes. Arrange a rack in the middle of the oven, remove any racks above that rack, and heat the oven to 350°F. Scrub 3 pounds sweet potatoes and pierce all over with a knife.

Bake the sweet potatoes. Place the potatoes directly on the oven rack (place a sheet of aluminum foil onto a lower rack if you’re worried about drips). Bake until tender, about 1 hour. (Alternatively, microwave the sweet potatoes at 100% power for 12 to 15 minutes. Use tongs to flip halfway through cooking.) 

Scoop out the flesh. Remove the potatoes from the oven and let cool until you can comfortably handle them, about 30 minutes. Halve each sweet potatoes lengthwise, then scoop the flesh out into a bowl; discard the peels. At this point, you can refrigerate the sweet potato flesh up to 3 days before proceeding; let come to room temperature before proceeding.

Prepare the pecan topping. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave at 100% power until melted, 20 to 40 seconds. Add 1 cup chopped pecans and toss to coat. Add 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoon kosher salt, and toss with a fork to combine.

Prepare the baking dish. Coat a 2-quart soufflé dish or 8-inch square, 2-inch high baking dish with butter.

Make the soufflé base. Place 4 large eggs, 1/2 cup half-and-half or whole milk, 1/2 cup packed light brown sugar, 1 1/2 teaspoons kosher salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg in a food processor fitted with the blade attachment or blender. Process or blend until smooth and the sugar is mostly dissolved, about 30 seconds.

Blend in the sweet potatoes. Add the sweet potato flesh and process or blend until very smooth, about 30 seconds. 

Add the flour and baking powder. Add 1/2 cup all-purpose flour and 1 teaspoon baking powder and process or blend just until combined, about 10 seconds. Do not overmix. 

Transfer to baking dish and top with pecan topping. Transfer to the prepared baking dish and spread into an even layer. Sprinkle evenly with the pecan topping. 

Bake 45 to 55 minutes. Bake until puffed and just set in the middle, 45 to 55 minutes. Let cool for about 5 minutes before serving.

Everything you need to know about making sourdough bread from scratch.

How To Make Sourdough Bread

sourdough starter

all-purpose flour flour

water (1/3 cup)

water (2 1/2 cups), divided

Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it&#x27;s strong and very active before you make the bread.

Make the leaven and let it sit overnight. The night before you plan to make the dough, place all the leaven ingredients in a large bowl and mix thoroughly to form a thick batter. Cover and let stand at room temperature overnight, about 12 hours.

Test that the leaven is ready. Generally, if the surface of the leaven is very bubbly, it&#x27;s ready to be used. To double check, drop a small spoonful of the leaven in a cup of water; if the leaven floats, it&#x27;s ready.

Dissolve the salt. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Set aside, stirring occasionally to make sure the salt dissolves.

Mix the leaven and water. Add the remaining 475 grams (2 cups) of water for the dough to the bowl of leaven. Stir with a spatula or use your hands to break up and dissolve the leaven into the water. It&#x27;s OK if the leaven doesn&#x27;t fully dissolve and a few clumps remain.

Add the flour. Add the flour and stir with a rubber spatula until there are no more bits of dry flour and it forms a very shaggy dough.

Rest the dough (30 minutes, or up to 4 hours). Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest for at least 30 minutes or up to 4 hours. This is the autolyse stage where the flour is fully absorbing the water and enzymes in the flour begin breaking down the starches and proteins.

Mix in the salt. Pour the dissolved salt over the dough. Work the liquid and salt into the dough by pinching and squeezing the dough. The dough will feel quite wet and loose at this point.

Begin folding the dough (2 1/2 hours). To fold the dough, grab the dough at one side, lift it up, and fold it over on top of itself. Fold the dough four times, moving clockwise from the top of the bowl (or giving the bowl a quarter turn in between folds). Let the dough rest 30 minutes, then repeat. Do this a total of 6 times, every half hour, for a total of 2 1/2 hours. The dough will start out shaggy and very loose, but will gradually smooth out and become tighter as you continue folding.

Let the dough rise undisturbed (30 to 60 minutes). Once you&#x27;ve finished the folds, cover and let the dough rise undisturbed for 30 to 60 minutes, until it looks slightly puffed. This dough won&#x27;t double in size the way regular, non-sourdough breads will; it should just look larger than it did when you started.

Divide the dough. Sprinkle some flour on a work surface and turn the dough out on top. Work gently to avoid deflating the dough. Use a pastry scraper to divide the dough in half.

Shape the dough into loose rounds. Sprinkle a little flour over each piece of dough. Use your pastry scraper to shape each one into loose rounds — this isn&#x27;t the final shaping, just a preliminary shaping to prep the dough for further shaping. Shape them into rounds by slipping your pastry scraper under the edge of the dough and then scraping it around curve of the dough, like turning left when driving. Do this a few times to build the surface tension in the dough (it makes more sense to do it than to read about it!). Flour your pastry scraper as needed to keep it from sticking to the dough.

Rest the dough (20 to 30 minutes). Once both pieces of dough are shaped, let them rest for 20 to 30 minutes to relax the gluten again before final shaping.

Prepare 2 bread proofing baskets, colanders, or mixing bowls. Line 2 bread proofing baskets, colanders, or clean mixing bowls with clean kitchen towels. Dust them heavily with flour, rubbing the flour into the cloth on the bottom and up the sides with your fingers. Use more flour than you think you&#x27;ll need — it should form a thin layer over the surface of the towel.

Shape the loaves. Dust the top of one of the balls of dough with flour. Flip it over with a pastry scraper so that the floured side is against the board and the un-floured, sticky surface is up. Shape the loaf much like you folded the dough earlier: Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the center of the dough. Repeat with the right and left side of the dough. Repeat with the top of the dough, but once you fold it downward, use your thumb to grab the bottom lip again and gently roll the dough right-side up. If it&#x27;s not quite a round or doesn&#x27;t seem taut to you, cup your palms around the dough and rotate it against the counter to shape it up. Repeat with the second ball of dough.

Transfer to the proofing baskets. Dust the tops and sides of the shaped loaves generously with flour. Place them into the proofing baskets upside down, so the seams from shaping are on top.

Let the dough rise (3 to 4 hours, or overnight in the fridge). Cover the baskets loosely with plastic wrap, or place them inside clean plastic bags. Let them rise at room temperature until they look billowy and poofy, 3 to 4 hours. Alternatively, place the covered basket in the refrigerator and let them rise slowly overnight, 12 to 15 hours. If rising overnight, bake the loaves straight from the fridge; no need to warm before baking.

Heat the oven to 500°F. Place two Dutch ovens or other heavy-bottomed pots with lids in the oven, and heat to 500°F. (If you don&#x27;t have two pots, you can bake one loaf after the next.)

Transfer the loaves to the Dutch ovens. Carefully remove one of the heated Dutch ovens from the oven and remove the lid. Tip the loaf into the pot so the seam-side is down. Repeat with the second loaf. (See Recipe Note if your loaf sticks to the basket.)

Score the top of the loaf. Use a lame, sharp knife, or serrated knife to quickly score the surface of the loaves. Try to score at a slight angle, so you&#x27;re cutting almost parallel to the surface of the loaf; this gives the loaves the distinctive &quot;shelf&quot; along the score line.

Bake the loaves for 20 minutes. Cover and bake for 20 minutes.

Reduce the oven temperature to 450°F and bake another 10 minutes. Resist the temptation to check the loaves at this point; just reduce the oven temperature to 450°F. Bake another 10 minutes.

Remove the lids and continue baking 15 to 25 minutes. Uncover the pots to release any remaining steam. At this point, the loaves should have &quot;sprung&quot; up, have a dry surface, and be just beginning to show golden color.

Bake another 15 to 25 minutes. Continue baking uncovered until the crust is deeply browned; aim for just short of burnt. It might feel a bit unnatural to bake loaves this fully, but this is where a lot of the flavor and texture of the crust comes in.

Cool the loaves completely. When done, lift the loaves out of the pots using a spatula. Transfer them to wire racks to cool completely. Wait until they have cooled to room temperature before slicing.

How To Make Vegetable Stock

onions

carrots

celery

bay leaf

parsley

black peppercorns

leeks

Gather some vegetables and herbs. Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it&#x27;s good to have a roughly equal portion of each so the resulting stock will have a balanced flavor. 

Coarsely chop all the vegetables. Wash any visible dirt off the vegetables and give them a rough chop. You don&#x27;t even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water. 

Cover with water and bring to a simmer. Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low. 

Simmer for about 1 hour. This isn&#x27;t an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don&#x27;t get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables. 

Strain and store. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set a colander or strainer over a big bowl and line it with cheesecloth or coffee filters. Pour the stock through. If not using immediately, divide the stock into storage containers, cool completely, and then freeze. 

These creamy baked mashed potatoes are loaded with two kinds of cheese and are make-ahead-friendly.

Cheesy Baked Mashed Potatoes

Butter spray,

Yukon gold potatoes (about 8 medium)

milk

sour cream (8 ounces)

sharp cheddar cheese, shredded (about 2 cups)

Parmesan

chives

Arrange a rack in the top third of the oven and heat the oven to 400°F. Coat an 8x8-inch or other 2-quart baking dish with butter or cooking spray.

Peel and chop 3 pounds Yukon gold potatoes into 1-inch pieces. Place in a large pot and add enough water to cover the potatoes by 2 inches. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, 7 to 10 minutes. Meanwhile, make the milk mixture and grate the cheese.

Place 3/4 cup whole milk, 4 tablespoons unsalted butter, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium saucepan over medium heat. Gently warm, whisking constantly, until the butter is melted, about 3 minutes. Remove from the heat and whisk in 1 cup sour cream.

Shred 8 ounces sharp cheddar cheese (about 2 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).

When the potatoes are ready, drain through a heatproof colander and place the colander over the pot. When the potatoes are cool enough to handle but still warm, return to the pot, and mash with a potato masher until mostly smooth (a few lumps are fine). (Alternatively, pass the potatoes through a ricer or food mill back into the pot.)

Pour the milk mixture over the potatoes and stir to combine. Add the shredded cheddar cheese and stir to just combine (the cheese won’t be completely melted). Taste and season with more kosher salt and black pepper as needed. 

Transfer the mashed potatoes to the prepared baking dish and spread into an even layer. Sprinkle with the Parmesan. Bake until warmed through, about 20 minutes. Switch the oven to broil and broil until the top in golden-brown, 2 to 3 minutes more. Garnish with finely chopped chives or parsley, if desired, and serve.

A classic French side dish made with slices potatoes, heavy cream, and Gruyère cheese.

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