Dear Friends, When one of my readers asked for a soft, sandwich loaf with wild rice, I headed to the kitchen with a mission. The result is this hearty yet soft loaf with chewy bits of wild rice, nutty whole wheat, a touch of honey, and a pinch of thyme. Let your bread machine do the kneading, then bake in your oven to golden perfection. If you’ve got leftover cooked wild rice in the fridge, this recipe is a great way to use it. And if you brush slices of this loaf with browned butter …well,...

Are you as picky about the texture of your bread as I am? Don’t get me wrong—I love big airy holes in a classic sourdough or ciabatta. But when I’m making sandwich bread or soft dinner rolls, I want a smooth, even crumb. No holes—or worse, tunnels. Nobody wants mayonnaise dripping out of a sandwich or jelly leaking through their toast. Recently, I discovered a slick hack that’s made a big difference in the texture of my sandwich loaves and rolls. Here’s the trick: When the DOUGH cycle...

Thankfully, Greek yogurt is good for most people. To my yogurt-loving friends, Confession time: I’ve been eating these homemade frozen yogurt treats almost every day for the past three years—yes, even in the winter. They’re made with Greek yogurt (homemade, in my case), milk (dairy or non-dairy), and just a few mix-ins. Then they’re spun into something creamy and scoopable using a small machine called the Ninja Creami. It’s not your average ice cream maker—this one blends the yogurt after...