One of the best red-sauced pizzas we’ve ever slung as well as one of the easiest. It just may ruin takeout pizza for you.
A no-fuss approach to making bread from renowned Sullivan Street Bakery founder Jim Lahey. You may not go back to store-bought.
Asparagus. Pizza crust. Brie. We ask you, what’s not to love about spring?!
Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.
We know you’ve always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.
A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.
Crunchy on the outside and soul-sighingly soft inside, this simple no-knead sourdough recipe from Jim Lahey turns out a classic Italian loaf that would pass muster at any trattoria.
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.
Bread that’s homemade, healthful, and has no need for kneading? Believe it. All that’s left to do is let this rugged loaf bake while you bask in its impending goodness.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?