As we learned with recipes for beef, lamb, pork, and poultry, cooking en cocotte_cooking a protein in a covered pot with little to no liquid_concentrates flavor.
A combination of pasta and summer squash results in a light, flavorful dish that's full of color.
We decided against peeling the squash, as the skin helped to keep the pieces intact...
TOKYO (AP) — U.S. Agriculture Secretary Sonny Perdue has picked up his barbeque tongs to convey his message to Japan: Buy more American beef.
NEW YORK (AP) — With new recipes on everything from Thai-style wings to hot-smoked salmon, the next edition of "Joy of Cooking" is coming out this fall.
Soaking chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside.
Salt doesn't just enhance flavor_when you soak meat in a...
6 little tricks that every cook should know
There are certain small skills that make life better and easier. I'm well aware that many of them take place outside of the kitchen, and I probably don't know as many of those as I should. I'm of...
For grilled pork skewers that were moist and flavorful, we turned to boneless country-style ribs, which are quick-cooking and tender, yet have enough fat to keep them from drying out.
This rice dish gets delish a with peas, feta and mint
Brown rice can be difficult to cook well: All too often, it is underseasoned and turns starchy and mushy. Plus, it takes a long time to cook, so stovetop recipes run the risk of scorching on the...
We love the way the liberal warm spices, sweetness, and tart brininess of a tagine enliven workaday chicken, so we set to develop a chicken tagine with depth of flavor_in about an hour.
Herb-packed chimichurri sauce complements grilled steaks
A fresh, herb-packed chimichurri sauce complementing rich, smoky grilled steaks is an Argentine favorite. We think it's a perfect meal for summer evenings outside with friends and family.
To make these tacos, which way will you cook the bacon?
When making these delicious breakfast tacos, there are two ways to cook bacon.
One is the oven, the best way to cook bacon for a crowd. Adjust oven rack to middle position and heat oven to...
Regular white rice; aromatic basmati; chewy, healthful brown rice; and even rustic wild rice are common pantry items. But there's one rice variety that doesn't get enough play: red rice.
Northern Italians combine their beloved white, or cannellini, beans with a seemingly infinite variety of ingredients.
Shrimp and white beans may seem like an unusual combination, but it is...
ST. PAUL, Minn. (AP) — Spencer Venancio was 8 when he began cooking four-course dinners for friends and family.
By 10, the Woodbury teen was poring over cooking websites, asking for cooking...
KITCHEN SMARTS: Slow cooker or Instant Pot?
Now that the viral craze surrounding the Instant Pot has quieted down a bit, let's look at whether it really is an appliance you should add to your kitchen, or whether the classic slow cooker will...
Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the...
Tame your spaghetti monster with this easy garlicky dish
The late-night spaghetti monster will be tamed with this flavor-packed pasta that comes together quickly from pantry ingredients. The key here is making the most of the garlic.
- San Antonio Express-NewsGet your kids in the kitchen with a summer cooking classMay 22, 2019
- WRAL-TVChristensen reflects on NC roots, looks ahead to Pooleside PiesMay 17, 2019
- Watertown Daily Times5 surprising ways to use turmeric in your everyday cookingMay 7, 2019
- Connecticut PostFive questions for New Canaan chef and ‘Heritage Kitchen’ author Anna Francese GassApril 30, 2019
You may be used to pan-searing thick-cut white fish fillets any time you take them home from the market and want a quick dinner, but it's worth it to try a different technique.
This bread pudding is earthy, comforting, and perfect for a relaxed brunch at home.
To make sure this casserole came out rich and satisfying but not overbearing, we chose leaner (but still...
Kids and adults alike will delight in making ‘zoodles’
A spiralizer turns carrots, beets, and squash into noodles (or "zoodles" when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini,...
This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner.
Pair earthy, hearty mushrooms with equally hearty farro
We wanted to pair earthy, hearty mushrooms with equally hearty farro.
To start, we used the pasta method (an abundance of water) to boil our farro, which ensured the grains cooked evenly and...
We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense,...
You can make a decent corned beef dinner by buying a corned beef brisket, simmering it in a pot of water for a few hours, and adding vegetables at the end of cooking. But you can make superb New...
Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real...
Old-fashioned recipes for hermits often produce rock-hard cookies peppered with bland, tough raisins. We wanted a moist, chewy cookie, gently redolent of molasses and warm...
Take your ham and cheese sandwich to the next level by turning it into a slider. Fluffy potato dinner rolls are just the right size for a few bites. Heating these small sandwiches in the oven...
FORT LAUDERDALE, Fla. (AP) — Alex Guarnaschelli might be a revered judge on TV's Chopped, one of the few female iron chefs and the author of two best-selling cookbooks, but in her 11-year-old...
A pasta dish that’ll have your family asking for seconds
There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that...
Making tender kale without overcooking or having it swampy
Kale is among the most nutrient-dense of all vegetables, but it can be difficult to turn the hearty green tender enough to enjoy. We wanted a simple approach to producing an abundance of tender...
How to roast broccoli florets and get them crispy browned
Roasting might just be the best way to cook vegetables. Roasting is a fancy term for cooking food in a hot oven. The intense heat causes excess moisture to evaporate, leaving a crispy, browned...
Try a meatless chili that treats tempeh like ground meat
There are countless ways to make a meatless chili, and for a diabetic-friendly version we turned to tempeh as our starting point.
Tempeh, which is made from cooked and fermented soybeans, is...
A Thai-style red curry that highlights lentils and tofu
Thai curries embrace a delicate balance of flavors, textures, temperatures, and colors to produce lively, satisfying meals. Though fresh tasting (thanks to potent herbs and aromatics), restaurant renditions can be high in saturated fat due to hefty amounts of coconut milk, especially when made with red meat.
Make some plain biscuits and then feel free to dress them up
These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. Follow this recipe with your kids.
For more streamlined chicken enchiladas, use a slow cooker
Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious.
We wanted a more streamlined recipe for chicken enchiladas_one that utilized our slow cooker to make the filling and that enabled the enchiladas to be quickly assembled and finished in the oven.
The perfect rich, meaty ragu achieved with baby back ribs
Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive_and great comfort food.
Most recipes for traditional pork ragu use pork shoulder and a hard-to-find, bony cut like neck, shank, or feet to give the sauce great body. We were determined to use just one: Quick-cooking pork sausage or lean pork loin were parched after braising.
This vegetable curry has bold flavors to keep everyone happy
Vegetable curries are a great hearty choice for a vegetarian meal. Filled with bold flavors and a good variety of vegetables, they can be healthy, satisfying, and delicious_as long as the vegetables are well cooked and the flavors are balanced.
Rethinking Chicken Florentine with clearer, brighter flavors
Chicken Florentine is a buffet-line favorite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce_sometimes stuffed inside, sometimes stacked on top. All of these components are good, but this dish can often be stodgy (think old-fashioned casserole) or fussy (involving dredging chicken in flour and sauteeing).
Great tasting oatmeal doesn’t need to comes in a packet
If you think oatmeal comes in a packet, think again.
They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better.
To shorten the usual half-hour cooking time, start the process at night and then finish up in the morning. Follow this recipe with your kids.
Chickpeas and escarole combine for a hearty flavor combo
In Sicily, chickpeas are the favored legume to use in soup. In this version the mild bean shares the stage with escarole. We knew that dried chickpeas were the way to go for our traditional soup because we could infuse them with lots of flavor as they cooked.
Cheesy nachos that are sure to get your party started
These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you'll have enough nachos to really get the party started!
If you like your nachos spicy, layer in some drained pickled jalapeno chiles along with the scallions. Monterey Jack cheese melts well and is the classic choice for nachos, but cheddar works too. Follow this recipe with your kids.
Salt turns out to be the key for ultratender white bean soup
The people of Tuscany are known as mangiafagioli, or "bean eaters," a nod to the prominent role beans play in their cuisine. Cannellini (white kidney) beans are the region's most famous legume, and Tuscan cooks go to extremes to ensure these beans are cooked perfectly, from simmering them in rainwater to slow-cooking them overnight in a wine bottle in a fire's dying embers.
Never make dry or overcooked salmon by using a multicooker
Cooking salmon can be intimidating since it overcooks and dries out so easily. But the multicooker makes the process foolproof: The consistent moisture level and temperature, as well as the precise timing safeguards against overcooking, produce evenly cooked salmon each and every time.
Cooking the salmon on a foil sling made it easy to transfer in and out of the multicooker, and propping the fish up on lemon slices insulated it from the direct heat.
To cook a center-cut tenderloin, we use a reverse-sear
The center-cut tenderloin — often called chateaubriand — comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy. We knew that a simple preparation would let the exceptional texture shine.
A one-pan chili with maximum flavor starts with toasted rice
Looking to make enough chili for one night's dinner without hauling out a heavy pot, we turned to our trusty skillet. We would use it to make both the chili and the rice, cooking in stages, for a one-pan meal with maximum flavor and minimal fuss.
We started by toasting and simmering the rice, flavoring it with lime zest and juice to brighten it up. We then transferred it to individual serving bowls, which we kept warm in a low oven.
The melt-in-your mouth consistency of eggplant shines here
Eggplant shines in this dish, where its melt-in-your mouth consistency and ability to soak up a flavor-packed sauce are on full display. But its excess moisture can be a serious liability, leading many recipes to require time-consuming salting, draining and drying.
For foolproof poached chicken, turn to sous vide cooking
Poached chicken gets a bad rap for being tough, dry, and a little squeaky between your teeth. But that's probably because poaching is a relatively imprecise cooking method.
If your poaching water's too hot, the meat overcooks; if you leave the meat in the water too long, it overcooks; if you use too little water, the meat_you guessed it_undercooks. There are a lot of variables when poaching chicken. Thankfully, cooking sous vide eliminates most of them.
Key tips on how to avoid making your tabbouleh salad soggy
Tabbouleh is a signature Levantine salad made of bulgur, parsley, tomato, and onion steeped in a penetrating mint and lemon dressing.
We started by salting the tomatoes to rid them of excess moisture that otherwise made our salad soggy. Soaking the bulgur in lemon juice and some of the drained tomato liquid, rather than in water, allowed it to absorb lots of flavor as it softened.