Article & Recipe: Kneading bread: Science backs up an ancient technique that's as relevant as ever for today's cook
We knead dough because wheat flour contains two proteins called gliadin and glutenin which, when mixed with water, come together to form gluten. As the dough is kneaded, the gluten strands form networks, giving the dough strength and elasticity ...
Recipe: Basic French-style bread
Recipe & Blog Post: Root Vegetable Gratin
This is a great alternative to a traditional white-potato-and-cheese gratin (and it's more healthful, too). It's got a lovely depth of flavor, and the broiled panko crust gives it a fantastic crunchiness.
One side note: This is one of those dishes that really is much, much easier to prepare if you have a mandoline.
Recipes: Cooking on the cheap with three items
The challenge: Using chicken thighs, a whole grain and at least one fresh vegetable, the chefs were asked to make a hearty, healthy and delicious dish that home cooks can easily prepare to feed a family of four. More ingredients were allowed, but nothing too fancy.
Chicken Stew with Cider and Wheat Berries ... Pan-seared Szechuan Chicken ... Chicken and Rice Casserole ... Parmesan-crusted Chicken Thighs with Roasted Squash, Creamed Barley and Collard Greens ... Really Slow-cooked Sticky and Sweet Chicken Chili
N.b. I've added a 'leaf vegetables' tag and changed the 'nuts' tag to 'nuts and seeds' so that it can include peas.
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