When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. The babka can be prepared up to step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for super cinnamon buns.
This meaty sauce cooks itself while you're away, and gives you more than one option for an easy dinner. The dish is better when made ahead, giving you time to decide how you want to enjoy it. Serve this satisfying ragu over toasted bread, pasta, or polenta.
This recipe for brown chicken stock can be used as a base for many recipes, such as chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured) or chef Brad Farmerie's Moroccan Braised Lamb Shanks.
There's not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list: milk, cream, sugar, eggs, and fresh-from-the-garden mint.
Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas or spoon over rice.