Serves 12
After it’s mixed in step 1, the dough will be very sticky, so coat your hands with flour before you move it to the greased bowl. The test kitchen’s favorite brand of tomato paste is Goya. The fresh basil is important here; if all you have is dried, skip the basil altogether.

WHY THIS RECIPE WORKS:
For this super-size pizza, we create a dense, sturdy dough with a quick knead in the food processor and a double rise—once in the bowl, once on the baking sheet. Sugar and olive oil make for a rich, well-seasoned crust, and more oil on the pan produces a crisp, browned bottom. Parbaking the crust with a layer of Parmesan cheese before adding the sauce creates a barrier, preventing the crust from turning soggy, and giving the baked pizza a rest before slicing allows it to finish setting up.

http://www.americastestkitchenfeed.com/bake-it-better/2013/03/secrets-to-sheet-pan-pizza/

MAKES 16 ROLLS

Because this dough is sticky, keep your hands well floured when handling it. Use a spray bottle to mist the rolls with water. The rolls will keep for up to 2 days at room temperature stored in a zipper-lock bag. To re-crisp the crust, place the rolls in a 450-degree oven 6 to 8 minutes. The rolls will keep frozen for several months wrapped in foil and placed in a large zipper-lock bag. Thaw the rolls at room temperature and re-crisp using the instructions above.

For the best in the South, we took a cue from the North.

Serves 12

While any 10-inch ovensafe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty.

WHY THIS RECIPE WORKS:
Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course. We wanted to develop a proper Southern cornbread recipe that made cornbread with hearty corn flavor, a sturdy, moist crumb, and a dark brown crust that would win Northern allegiance. Finely ground Quaker cornmeal gave our cornbread the right texture, and dry-toasting the cornmeal in the oven for five minutes intensified the corn flavor. Buttermilk, which tasters preferred to milk, added a sharp tang that worked well with the corn. When it came to fat selection, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning) worked best in our Southern-Style Skillet Cornbread recipe.

http://www.americastestkitchenfeed.com/bake-it-better/2012/09/secrets-to-southern-style-skillet-cornbread/

Makes 1 large loaf

Remember to save the leftover egg white from the dough for the glaze. Leftover challah makes sensational French toast.

We prefer to knead this dough in a standing mixer, but a food processor or your hands can do the job. If using a food processor, place the flour mixture in a processor fitted with the dough blade. Mix together the eggs, yolk, butter, and water in a large measuring cup and, with the processor running, add the egg mixture in a steady stream. Process until a ball of dough forms, about 1 minute. Remove the dough to a lightly floured surface and knead by hand for an additional minute, or until the dough becomes smooth and elastic. Alternatively, you can mix the dough by hand in a large bowl with a wooden spoon, until the dough comes together. Then transfer the dough to a lightly floured surface and knead until the dough forms a smooth ball. If the dough remains tacky, add more flour 1 tablespoon at a time. This method will take longer than using a standing mixer, but you will get the same results.

Serves 6 to 8

The serrated edges on a bread knife can pull off the cheesy crust. To prevent this, place the finished garlic bread cheese side down on a cutting board. Slicing through the crust (rather than the cheese) first will keep the cheese in place.