Baking

This classic, no-knead loaf delivers a crisp crust and chewy interior. Just stir, rest and bake. This recipe makes enough dough for three loaves. Store any dough you’re not baking straight away in a covered container in the fridge for up to a week. When you’re ready for another loaf, just cut off a portion, shape it, let it rise and bake as directed.

Whole-wheat flour absorbs more water and has less gluten-forming potential, so the dough may feel denser and rise more slowly. Expect a closer crumb, softer crust and a slightly nuttier taste.

Tarts, snacking cakes, jam, salads, savoury bakes and more—the plum is a mighty early-fall fruit that handles savoury and sweet dishes with plenty of texture and flavour. 

A quick cut-and-fold technique turns store-bought puff pastry into the kind of elegant fruit tart you’d find in your favourite café.

These gooey shortbread bars take their flavour cues from a Christmas classic: pecan- and date-laden sticky toffee pudding.