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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.

These sweet and tangy pork chops are on your table in just 15 minutes. 

Honey Garlic Pork Chops

garlic

apple cider vinegar

kosher salt, divided

red pepper flakes

black pepper,

parsley leaves, scallions greens, chives, or cilantro

(about 1-inch thick) bone-in pork loin rib chops (8 to 10 ounces each)

Very finely chop 4 garlic cloves and place in a small bowl. Add 3 tablespoons honey, 2 tablespoons water, 1 1/2 teaspoons apple cider vinegar, 1/2 teaspoon of the kosher salt, 1/4 teaspoon red pepper flakes, and a pinch of black pepper. Coarsely chop 3 tablespoons parsley leaves.

Pat 2 pork chops dry with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons vegetable oil in a medium regular or cast iron skillet over medium-high heat until shimmering. Add the pork chops and sear until deep golden brown and an internal temperature of 140ºF, about 4 minutes per side. Transfer the pork chops to a clean cutting board.

Reduce the heat to medium-low. Scrape the honey-garlic mixture into the pan (be careful, it will bubble and steam) and cook, whisking constantly, until the mixture begins to thicken and looks glaze-y, about 5 minutes. Taste and season with salt as needed. Return the pork chops and any accumulated juices back to pan, and spoon some of the glaze over the chops. Transfer to a serving plate and pour the glaze over the pork chops. Garnish with the parsley.

This easy 3-ingredient sheet pan dinner features crispy potato gnocchi, sweet sun-dried tomatoes, and wilted baby spinach.

Tuscan Sheet Pan Gnocchi 

(8.5-ounce) jar oil-packed marinated sun-dried tomatoes

potato gnocchi

olive oil

black pepper

baby spinach (about 5 packed cups)

Parmesan cheese,

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Drain 1 (8.5-ounce) jar oil-packed marinated sun-dried tomatoes, then thinly slice the tomatoes. Place on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer. 

Roast, stirring halfway through, until the gnocchi are plump, 18 to 20 minutes total. Remove from the oven, scatter 5 ounces baby spinach (about 5 packed cups) over the gnocchi, and toss gently. Return to the oven and roast until the spinach is just wilted, 2 to 3 minutes more. Garnish with grated Parmesan cheese, if desired.

A step-by-step recipe for making a classic German chocolate cake, complete with a gooey coconut-pecan filling and a creamy chocolate frosting.

German Chocolate Cake

eggs

full-fat buttermilk

semisweet chocolate or chocolate chips

Cooking spray

vanilla extract

baking soda

brown sugar

evaporated milk

chopped, toasted pecans (see Recipe Notes)

coconut

cocoa powder

heavy cream

Make the cake: Place the 2 sticks unsalted butter for the cake in the bowl of a stand mixer or a large bowl if using a hand mixer. Place 4 large eggs and 1 cup buttermilk for the cake and the 2 sticks unsalted butter for the frosting on the counter to let them sit out at room temperature. 

Coarsely chop 4 ounces semisweet chocolate if needed. Place the chocolate or chocolate chips in a small saucepan. Add 1/2 cup water and heat over low heat, stirring constantly, until fully melted, 2 to 3 minutes. Remove from the heat and let cool to room temperature, 10 to 15 minutes. Meanwhile, preheat the oven.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper. 

Add 2 cups granulated sugar to the bowl of butter and beat with the paddle attachment or hand mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the 4 eggs one at a time, waiting until each one is fully incorporated before beating in the next. Slowly beat in 2 teaspoons vanilla extract and the melted chocolate, and continue beating until the mixture is smooth, 2 to 3 minutes.

Turn the mixer off. Add 2 1/4 cups all-purpose flour, 1 1/4 teaspoons kosher salt, and 1 teaspoon baking soda. Mix on low speed until incorporated, 1 to 2 minutes. With the mixer still running, gradually add the buttermilk and continue mixing until the batter is completely smooth, scraping down the sides halfway through mixing, 2 to 3 minutes total.

Evenly divide the batter between the prepared baking pans (about 14 ounces per pan) and smooth the tops. Bake until the cakes are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 35 to 40 minutes. Place the pans on a wire rack and let the cakes cool completely in the pans. Meanwhile, make the filling.

Make the filling: Place 1 cup packed light brown sugar, 1 stick unsalted butter, 3 large egg yolks, 1 cup evaporated milk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a medium saucepan. Bring mixture to a boil over medium heat and cook until sugar is completely dissolved and mixture is thick enough to coat the back of a spoon, 3 to 4 minutes.

Remove the pan from the heat. Stir in 2 cups chopped, toasted pecans and 1 packed cup shredded, unsweetened coconut. Set aside to cool to room temperature while you make the frosting.

Make the frosting: Place the 2 sticks room temperature unsalted butter in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Add 1/2 cup unsweetened cocoa powder, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on low speed until smooth, 3 to 4 minutes.

Turn the mixer off. Add 3 1/2 cups powdered sugar and mix on low speed until combined, 1 to 2 minutes. Increase the speed to high and beat until the frosting is light, fluffy, and doubled in volume, scraping down the sides of the bowl down halfway through, 3 to 4 minutes total. Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake: Remove the cakes from the pans and discard the parchment. Using a serrated knife, trim the rounded tops off of each cake. Place one cake layer, cut-side down, onto a serving platter or cake stand. Dollop 1 cup of the frosting onto the cake and smooth into a thin, even layer with an offset spatula, going all the way to the edges. Top with half of the coconut filling and gently spread all the way to the edges.

Top with the remaining cake layer, cut-side down. Frost the top and sides of the cake with the remaining frosting. Snip off one bottom corner of the bag of frosting. Pipe small, decorative mounds of the frosting around the top of the cake. Dollop the remaining coconut filling onto the top of the cake and gently smooth into a thin, even layer all the way to the mounds of frosting.

Do-Nothing Cake often starts with boxed cake mix, but our homemade version is just as easy: a one-bowl cake is topped with a buttery glaze that soaks into the pineapple-studded cake. 

Do-Nothing Cake

bleached all-purpose flour (see Recipe Notes)

five-spice powder

pineapple

pecans

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Coat a 9x13-inch baking pan (we prefer a light-colored metal baking pan for this cake) with cooking spray. 

Make the cake: Place 2 cups bleached flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon Chinese five-spice powder, and 3/4 teaspoon kosher salt in a large bowl and whisk until lump-free. Add the can of crushed pineapple, 2 large eggs, and 1 tablespoon vanilla extract. Whisk to blend well. Scrape into the prepared pan. Bake on the upper rack until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.

While the cake is baking, place 1 cup chopped pecans on a rimmed baking sheet. During the last 10 minutes of baking time, toast the pecans on the rack below the cake, which will take 5 to 7 minutes. You may need to open the oven quickly a time or two to shake the pan to keep the pecans from burning. 

When the cake is done and the nuts toasted, remove both pans from the oven. Set the cake on a wire rack while you make the topping. 

Make the topping: Cut 1 stick butter into a few pieces. Place in a medium saucepan and melt over medium-high heat. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2/3 cup evaporated milk, and 1/2 teaspoon kosher salt. Stir and bring to a full boil, all the way to the center of the pot. Continue to boil for 3 minutes more, until slightly thickened. 

Remove the pan from the heat and stir in 1 teaspoon vanilla extract. Stir in about three-quarters of the toasted pecans and 1 cup lightly packed sweetened shredded coconut. 

Using a wooden skewer or the handle of a wooden spoon, poke holes all over the surface of the cake that go most of the way through the cake (but don&#x27;t hit the bottom) and are about 1 inch apart (the skewer may get a bit sticky with moist cake crumbs — just wipe it off as needed). Spread the hot topping over the hot cake and smooth gently. Sprinkle over the remaining pecans. Let cool and set completely before slicing and serving, at least 2 hours. 

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

kosher salt,

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.

How To Quick Pickle Any Vegetable

vegetables, tomatoes

herbs,

spices,

herbs spices (optional)

garlic,

vinegar, apple cider, or rice

kosher salt, salt

Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

Seal the jars. Place the lids on the jars and screw on the rings until tight.

Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

This easy chilaquiles recipe, which consists of fried corn tortilla chips simmered in a brothy sauce, is quick, affordable, and make-ahead friendly.

How To Make Chilaquiles

vegetable oil,

corn tortillas,

Kosher salt

Roma tomatoes tomatoes

yellow onion, chopped

medium jalapeño, sliced (remove the seeds

low-sodium chicken or vegetable broth, divided

Avocado or guacamole

Crema

Queso fresco

Fry the tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp. 

Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed. 

Make the salsa roja. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth. 

Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed. 

Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.

Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.  

Rosemary Lemon Orzo Pilaf

c Orzo (rice-shaped pasta)

tb Unsalted butter

rosemary

c Chicken broth

c Water

ts Lemon

Salt

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

cinnamon

nutmeg

baking powder

unsalted butter,

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.

It&#x27;s everything you love about classic chicken noodle soup with a rich and creamy broth.

Weeknight Creamy Chicken Noodle Soup

onion

celery

carrots

chicken breasts

low-sodium chicken broth, divided

thyme

bay leaf

egg noodles

milk

Prepare the following vegetables, adding them all to the same bowl: Dice 1 medium yellow onion and 3 medium celery stalks, peel and cut 2 medium carrots into 1/2-inch thick rounds, and mince 2 garlic cloves. 

Season 2 pounds chicken breasts all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Melt 2 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the onion mixture and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup all-purpose flour, stir to coat the vegetables, and cook for 1 minute. 

Pour in 1 cup of the chicken broth and stir with a wooden spoon, scraping the bottom of the pot, until no lumps from the flour remain. 

Push the vegetables to the sides of the pot and add the chicken breasts to the empty space, arranging them in a single layer. Add 1 teaspoon dried thyme and 1 bay leaf, then pour in the remaining 5 cups chicken broth. Cover and bring to a boil over medium-high heat. Uncover, reduce the heat, and simmer until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 12 minutes.

Remove and discard the bay leaf. Using tongs, transfer the chicken to a clean cutting board and let cool slightly. Meanwhile, add 2 cups egg noodles to the soup and cook, stirring occasionally, until al dente, about 5 minutes.

Once cool enough to handle, shred the chicken with 2 forks or cut it into bite-sized pieces, then return it to the soup. Stir in 1 cup whole milk or half-and-half.

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.

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