Weekend Projects®

This rye sourdough starter doesn't require any yeast yet creates a better-than-bakery loaf of proper sourdough rye. You're welcome.

A fast-rising home-baked white sandwich loaf that tastes--dare we say it?--better than mom's. Way better. And just wait 'til you toast it.

Easy. Healthy. Keto. Paleo. Able to be made in a slow cooker. Remnants of a rotisserie hen work just dandy. And, natch, the taste. Just a few of the things we adore about this chicken stock.

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

Perfection. That's the type of response we're having to this crazy tender, exceptionally tasty roast leg of lamb marinated in true Mediterranean fashion.

In Nahuatl, pozole means "make a big batch of this on the weekend and reheat during the week after soccer practice." (Not really.)

Cold outside? Baby, come inside where there's beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

All the cream cheesy goodness of an individual Danish that you've come to love. But in pillowy bread form. Which makes it oh so easy to snitch just a smidgen more.

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.

Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.

All the complexity of classic beef curry that you slowly tended all day...but in just an hour. You're welcome.

Let us introduce you to the most Googled recipe of 2019. No, it doesn't have cauliflower. And it's certainly not keto. It's a not-quite-classic shepherd's pie gilded with sweetly caramelized onions and smothered with Cheddar. To heck with tradition.

Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.

There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.

This Mexican classic boasts a depth of flavor that's second to none. We can completely understand why it's reserved for special occasions.

David finally learns to make pain d'epi, the loaf of bread that he's been lusting after for decades, and finds it to be easy peasy.

Sure, this slow-simmered stew made with white beans, duck confit, sausages, and pork requires some planning and plenty of patience. It's sooo worth the wait.

So incredibly rich and satisfying, we dare you to find a more iconic comfort food. Guaranteed soul-soothing.

Just like those classic and towering pudding pies you experienced as a kid at diners. But better.