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.
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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.
How Selma, Birmingham helped chef reclaim soul food
BIRMINGHAM, Ala. (AP) — Chef Carla Hall knows soul food. She's been cooking it for her entire career. Now, her mission is to reclaim it. When she set out to trace the path of soul food throughout the South, that journey brought her to Alabama.
In her cookbook "Carla Hall's Soul Food: Everyday and Celebration," released Oct. 23, her first step in reclaiming soul food is to define it.
"Soul food is the true food of African Americans," she writes.
KITCHEN SMARTS: 6 supermarket shortcuts that save time later
If you've had one of those days, and you find yourself glancing at the clock only to discover that it's already 5 p.m. (What!?) and dinner is not simmering cheerfully on the stove, then you may feel like you have limited options. Yes, there is the frozen meal or take-out route. And sure, you can still start from scratch, shopping and cooking and sitting down to eat late and exhausted.
Make a stress-free classic chicken pot pie with only 1 pot
The delights of classic chicken pot pie are many_from the burnished, flaky crust to the luscious, savory filling.
But putting it together can be a chore: Between making pie dough (which often requires pulling out a food processor), poaching chicken in one pot and building a gravy in another, and then transferring the filling and crust to a pie plate to bake, this comfort food requires a major time commitment, not to mention a battery of pots and pans.
Baby food offers a key assist to these cool veggie burger
A homemade veggie burger is a welcome alternative to beef_at least in theory. But too many are either mushy or dry and lack flavor.
For a modern burger with superior composition, we stepped beyond run-of-the-mill bean patties and combined pinto beans with sweet, earthy beets, rich walnuts, and chewy bulgur.
If poached chicken sounds bland, put it in this zesty sauce
While poached chicken may sound like bland diet food, we actually love this method as it is very forgiving and an easy path to moist, succulent chicken every time.
First, we created a flavorful poaching liquid; soy sauce adds great flavor with minimal effect on the final sodium count. Allowing the chicken to gently poach in the residual heat, elevated in a steamer basket, ensured even cooking.
Toasting couscous grains and using broth deeps the flavor
Couscous is one of the fastest and easiest side dishes to prepare. A staple in Morocco and other North African countries, it is traditionally served under stews and braises to soak up the flavorful sauce. But because it often plays sidekick, the grain is too often left bland and unexciting.
Can’t get a whole pig? You can still make a yummy porchetta
Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It's served with pieces of crisp skin on a crusty roll.
Seeing as most people don't have a rotisserie in their kitchen, or access to whole pigs, porchetta is a tricky recipe to adapt for cooking at home.
When it comes to pot roast, keeping it simple is the best
When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on cooking time.
Make great shrimp scampi without the butter-and-oil slick
Shrimp scampi is rarely awful_it's unusual for things to go terribly wrong when garlic, wine and butter are involved_but restaurant versions always make me wish I'd ordered differently. I have never been presented with the ultimate scampi, the one that I can almost taste when I peruse the menu: perfectly cooked, briny beauties in a garlicky, buttery (but not greasy) white wine sauce.
$3.9M project to address obesity in rural eastern Oklahoma
STILLWATER, Okla. (AP) — Oklahoma State University has a $3.9 million plan to address obesity in two rural counties, one of which includes the town with the lowest life expectancy in the U.S.
Martina McBride blends music, cooking this holiday season
For a classic rendition of chicken soup, go for the thighs
This classic rendition of chicken soup starts the old- fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added intense, meaty flavor to the broth.
Tenderize and tackle tough short ribs in a sous vide bath
Beef short ribs are a prime example of how the precise control of time and temperature afforded by sous vide cooking can affect a piece of meat.
Short ribs are a tougher cut, with a good amount of collagen and intramuscular fat so they are traditionally braised to a fall-apart texture. But with sous vide, you can achieve short ribs that have a texture similar to a medium-rare steak or you can deliver a more traditional flaky, braised texture_or land almost anywhere in between.
Make a sweet bread that requires you eat it with your hands
Monkey bread is a knotty-looking loaf of sweet bread made from balls of dough coated with cinnamon, sugar and melted butter. It's traditionally served warm so that the sticky baked pieces can be pulled apart. The name "monkey" refers to how you eat this sweet treat_with your hands. Follow this recipe with your kids.
Start to finish: 2 to 3 hours (Active time: 10 minutes)
Iowa nonprofit launches kid cookbook for fundraiser
FORT MADISON, Iowa (AP) — Cooking long has been a staple of Elliott Test Kitchen, where students can go after school for a good meal and academic support. So when the time came to organize a fundraiser for its operations, a cookbook was a natural choice.
The "Elliott Test Kitchen Young Chefs" cookbook, launched this month, features 31 recipes cooked by 34 fourth- through sixth-graders at the kitchen in Fort Madison, and proceeds from the cookbook sales go back into supporting the nonprofit.
Cracklins to boudin: Toups cookbook a treatise on Cajun food
NEW ORLEANS (AP) — Despite the title — "Chasing the Gator: Isaac Toups and the New Cajun Cooking" — there are no alligator entries in the New Orleans chef's new cookbook unless you count the photo of Toups' back and the alligator tattoo emblazoned across it. But there is an array of dishes that exemplify the Cajun cooking that Toups grew up on in south Louisiana as well as the special flair he brings to them and to life in general.
Make this green bean casserole ahead of the party and relax
Green bean casserole is a holiday staple, so we set out to develop a version that could be assembled in advance to make our holiday cooking easier.
To ensure that the flavor of the casserole didn't become dull in the freezer, we boosted flavor by using plenty of garlic, white wine and fragrant thyme. After testing a number of ways to par-cook the beans, we discovered that the easiest solution was also the best: simply add them raw.
Cooking and glazing a moist and cured ham? It’s in the bag
Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze.
COOKING ON DEADLINE: Mushroom Cornbread Stuffing or Dressing
So, what do you say, dressing or stuffing?
Technically, it's dressing if it's cooked in a pan and stuffing if it's cooked inside the bird. However, which word you choose seems to have more to do with where you come from: Midwestern or Southern folks often call it dressing, regardless of where it's cooked, and Northeasterners lean toward the term stuffing, even if it never saw the inside of the turkey.