The Red Plaid
What began as a 10-cent, 56-page recipe pamphlet has become the go-to cookbook for nearly 40 million home cooks.
Now: Bread Baking
Bread baking is back! OK, it never really went away, but in the last couple of years we’ve reignited a passion for making and eating complex (but not too difficult) homemade loaves. This Hearty Whole Grain and Yogurt Boule is where bread is right now. Here’s why.
The Flour
Whole grain reigns. The loaf starts with medium rye flour for its color, nutty malt flavor, and the way it naturally accentuates other strong flavors like molasses. Rye also has less gluten, which yields a tuggy, nicely dense crumb.
The Extras
We kneaded in as many good-for-you ingredients as the dough could hold. Oats, millet, dried fruit, and hazelnuts contribute fiber, antioxidants, vitamins, minerals, and protein, making each slice both tasty and healthful.
The Technique
This bread has weight, but it’s still tender and moist thanks to a step known as a “soaker”—using boiling water to soften the millet and oats and plump the dried fruit so all are hydrated and don’t pull moisture from the dough.
Then: Bread on the Rise
Take a spin through our wheel of time to see how bread baking has looked on our pages through the past century.
Now: Plant-Forward Meals
Meat, it’s what’s for dinner … sometimes. Increasingly, we’re choosing to reduce meat or skip it on occasion in favor of plant-based meals. For all the flexitarians out there, we bring you this exceptionally flexible and lightened-up Spring Stroganoff.
Mushrooms for Meat
If it’s a Meatless Monday, go with all mixed mushrooms and no beef. If you’re into meat in moderation, 8 oz. of flank steak and a hefty helping of the mushrooms should satisfy four for dinner.
Less Pasta, More Veggies
The job of noodles in stroganoff is to capture the yummy sauce—and fill us up. We couldn’t skip them, but we did cut the amount by half and tossed in fresh asparagus and peas to make up the difference.
Light and Lemony
Fresh lemon zest and Greek yogurt (in place of the sour cream typically used) lighten the sauce. It’s still smooth and tangy, and it coats beautifully.
Then: Less Meat, More Veg
Over the past 100 years, war, economics, and health incentives have influenced our meat intake, but we’ve celebrated eating plenty of vegetables since the very first issue.
