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.
Chickpeas make a great foundation for this veggie burger
Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger. A touch of curry powder adds a hint of warm spice. Panko are crispy Japanese-style bread crumbs_they help hold the...
American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we've cooked (and eaten) piles of...
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.
Earthy spinach and nutty cheese star in this brunch-worthy strata.
Ideally, this savory make-ahead bread pudding should be rich enough to satisfy without being overindulgent. And, since...
Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness.
We found that toasting the oats with a little oil and salt...
Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem. You may think of them as merely a humble bowl of cold noodles, but don't be fooled_just...
Rethinking pasta primavera to make it taste like spring
You'd never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.
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...
We wanted to make poppy seed muffins with rich, full flavor; fluffy, tender interiors; and golden crusts. We were amazed to find that our go-to recipe had a whopping 22 grams of sugar per muffin,...
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,...
We love the earthy flavor of uncooked kale, but the texture of raw kale can be a little tough.
Many recipes call for tossing it with dressing and letting it tenderize in the fridge...
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...
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...
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...
Try a dish with bold North African-influenced spices
Espinacas is a traditional tapas dish found in the southern Spanish region of Andalucia consisting of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices.
We set out to develop an adaptation of this dish that could work as part of a larger meal. For the flavor backbone, we stuck with the classic southern Spanish flavors of saffron, garlic, smoked paprika, and cumin.
- The Herald-DispatchEASTER FEASTApril 17, 2019
- Idaho State JournalSafe Recipe? Here is what to look forApril 14, 2019
- Watertown Daily TimesA Spring-Inspired Easter BrunchApril 12, 2019
- Wisconsin State JournalCooks' Exchange: No excuse for boring chickenApril 4, 2019
- Watertown Daily TimesGo Big on BrunchMarch 28, 2019
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.
Try this dimpled, chewy, herb-topped deep-dish focaccia
Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven_focaccia stems from focolare and means "fireplace"_they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the hearth to bake as an edible oven thermometer.
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.
Retool the classic pound cake to make it ultra-chocolatey
We love pound cake and we love chocolate, but the combination is often a disappointment. That's because most recipes simply add chocolate to a standard pound cake recipe, which mars its finely tuned texture and usually produces lackluster chocolate flavor.
Peanut blossom cookies with a more robust peanut flavor
Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They're simply a peanut butter cookie topped with a Hershey's Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut flavor.
A Dutch oven may be key to a better butternut squash soup
Butternut squash soup is a fall staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavor_plus, prepping the squash can be time-consuming and unwieldy. We found the solution to these problems in our Dutch oven.
We sauteed a shallot in butter with the reserved squash seeds and fibers before adding water for a flavorful, squash-enhanced liquid that we then used for steaming the squash.
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.
A cookie in a skillet? Sure, you’re skeptical. But try it
A cookie in a skillet? We admit this Internet phenom made us skeptical_until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet.
Try a classic French soup celebrating seasonal vegetables
Highlighting the fresh flavors of Provencal cuisine, soupe au pistou is a classic French soup composed of seasonal vegetables, creamy white beans and fragrant herbs.
Celebrating colorful, early-summer produce, this soup needed to be chock-full of vegetables and simple to prepare. Leeks, green beans, and zucchini all made the cut; we liked their summery flavors and varying shades of green.
Make an intense and buttery molten chocolate cake at home
Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-center mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home cooks.
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.
Can you make a flaky and crisp deep-dish pizza at home? Sure
If you're from the Northeast, or if you haven't been to Chicago, you may dismiss deep-dish pizza out of regional pride. That would be a mistake.
Real Chicago-style pizza is certainly thick, but its texture and flavor are something special: Instead of being bread-like, the crust offers the contrast of a good biscuit_airy inside, lightly crisp outside, and flaky throughout_and boasts a rich taste that holds its own under any topping. We wanted to achieve such results at home.
Lettuce wraps are the perfect low-carb vehicle for chicken
Lettuce wraps are the perfect low-carb vehicle for delicious fillings. We wanted a light but flavor-packed filling and knew an Asian-inspired flavor profile was the way to go.
Chicken lettuce wraps are most often made with ground or chopped chicken thighs. To lighten up our wraps, we turned to a combo of nutty, fiber-rich brown rice and store-bought lean ground chicken. Easy to make, we seasoned the chicken filling with minced jalapeno, fish sauce, and lime zest and juice.
Considering shrimp for dinner? Check out this Greek recipe
In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese.
Restaurant versions, however, can be a gamble. The shrimp can be tough and rubbery, the tomato sauce can turn out dull or overwhelming, and the feta is often lackluster. We set out to develop a foolproof recipe for home cooks.
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.
Dress up your banana bread with nuts, spices or chocolate
One of the best ways to serve banana bread is with toasted nuts. Toasting nuts in the oven makes them taste better. Spread the nuts out on a rimmed baking sheet and heat the nuts in a 350 F oven until you can smell them, which takes about 5 minutes. Once the nuts cool, chop and stir them into the batter for any cake, cookie, muffin or quick bread. Follow this recipe with your kids.
Start to finish: 1 hour 15 minutes, plus cooling time
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.
The perfect snack: Yogurt, fresh fruit and crunchy granola
Creamy Greek yogurt, fresh fruit and crunchy granola make a delicious and wholesome start to the day or a great afternoon snack_and layering them in a glass makes this simple combination feel like a special occasion.
A trio of ways to make white chicken chili pop with flavor
White chicken chili is a fresher, lighter cousin of the thick red chili most of us know and love. Its appeal is not surprising because it is a healthier alternative and, when made well, packed with vibrant flavors and spiciness. All too often, however, this chili is lackluster.
We found not one but three solutions to bland chicken chili recipes. To fix what is often a watery sauce, we pureed some of our sauteed chile-onion mixture and beans with the broth to thicken the base.
A flavorful, flourless chocolate cake without all the fuss
Incredibly rich and impossibly smooth, flourless chocolate cake is elegant, refined, and universally beloved. But recipes for this intense, deeply chocolate dessert typically require complicated techniques. Our take on this indulgent cake minimizes fuss without sacrificing flavor or texture.
Let out your inner artist: Grab the kids to make pancakes
Pancakes are a blank canvas, so bring out your inner artist. You can work your magic at the table with maple syrup, honey, confectioners' sugar, cinnamon sugar, fresh fruit and/or softened butter. Or you can cook your artistry right into the pancakes by adding chocolate chips, chopped nuts, shredded coconut, sliced bananas, or raspberries instead of the blueberries. Use 1 tablespoon of add-ins per pancake. Have fun and try your own combinations.
A classic risotto is creamy and indulgent, thanks to saffron
Risotto is a simple rice dish elevated beyond the prosaic by its voluptuously creamy texture. Of the many risotto dishes that dot northern Italy, risotto alla milanese is at once one of the simplest and most luxurious, because it's flavored with the most globally prized spice, saffron, which perfumes the dish with its floral aroma.
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.
Pretty holiday cookies that don’t taste like cardboard
Making holiday cookies_the rolled, cutout, and glazed butter-cookie variety_is everyone's favorite December activity. Unfortunately, these cookies either look good but taste like cardboard or have buttery, rich flavor but lack visual appeal.
Old stale bread transforms into croutons that top this soup
Don't throw out stale bread. Seriously, don't. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons.
Use a chef's knife to cut the bread into cubes (1/2-inch to 3/4-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on a rimmed baking sheet.
How to transform homey gingerbread into a stately layer cake
Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it's a rustic square cake or maybe even an attractive Bundt, but it's never quite sophisticated enough to serve as the centerpiece holiday dessert.
Create a bread that’s not too sweet, yeasty and a tad boozy
Kugelhopf is a festive, crown-shaped yeasted bread traditionally baked in a heavy earthenware mold. One legend suggests it originated in an Alsatian village, when the Three Kings presented it to a local baker named Kugel, who had hosted them.
Other histories point to origins in Vienna, where bakers may have made the bread in the shape of a sultan's turban to celebrate the defeat of the Turks by Hapsburg forces in 1683.
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)