I myself tested no-knead bread recipes for two months in 2007 as I researched and wrote a piece for Cook’s Illustrated that unapologetically rode on his recipe’s success. (Mr.

It’s delightful on its own or swiped through a soup, stew or sauce. But its best life is as a vessel for mortadella. Simply cascading slices between a split square is enough.

J. Kenji López-Alt explored Jim Lahey and Mark Bittman’s no-knead bread this week, and offered an update and a few other recipes to try.

The recipe I’ve made most is Jim Lahey’s no-knead bread, adapted by Mark Bittman. We barely kept bread in the house before the pandemic and now my kids expect to have homemade bread on hand at ...

When Mark Bittman adapted Jim Lahey’s no-knead bread for The New York Times in 2006, readers went wild. This year, ... Recipe: Updated No-Knead Bread. Image.

NO-KNEAD SOURDOUGHS Once you’ve gotten a handle on the basics, you have a whole world of bread available to you.You can branch into sourdough starter. A natural leavening agent made from just ...

WHEN I started making bread back in the 1970s, whether an establishment loaf from James Beard’s “Beard on Bread” or a countercultural one from “The Tassajara Bread Book,” it was a hands ...

Fifteen years after Jim Lahey’s recipe for no-knead bread was first published, J. Kenji López-Alt revised it, adding a touch of acid for structure, and losing the preheated Dutch oven that Mr ...

It’s possibly the most famous New York Times Cooking recipe of all time, and among the most loved. (Apologies to no-knead bread .) The plum torte is adorable and genuinely easy to make, using ...