Food
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Turn cherry tomatoes into a cobbler

If you are like me and have a glut of cherry tomatoes, this recipe is for you. There is nothing more comforting than homemade biscuits, and I had cherry tomatoes, so I decided to combine them and make a biscuit-topped cobbler. I wanted the … more

For Sunday supper, try this bold and easy skillet pasta

By AMERICA'S TEST KITCHEN Puttanesca, a classic Italian sauce made with tomatoes, garlic, anchovies, capers and olives, offers bold flavor and comes together fairly quickly - perfect for a Sunday supper. Cooking the tomato sauce in a skillet … more

Cherry cobbler holds its own against any fancy dessert

For an easy, rustic dessert, you really can't beat a cobbler. With a fleet of tender biscuits floating on a sea of sweet fruit, a good cobbler can hold its own against any fancy cake or pastry. For our cast-iron … more

Amp up your spoonbread with kernels

The Southern staple known as spoonbread - a particular specialty of Kentucky and Virginia - is a Native American dish adopted early on by America's earliest European settlers. George Washington happened to be a big fan and often served it up at … more

The secret to a deep-dish apple pie? Precooking the apples

There's no better way to enjoy fall's abundant apple harvest than in a towering deep-dish pie. Unfortunately, this dessert often yields unevenly cooked, shrunken apples swimming in an ocean of their own exuded juices … more

Berry scones that are a flaky, honey-glazed brunch delight

These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb. We achieved a perfectly crumbly texture by incorporating butter in two ways, processing some with flour, sugar, baking powder and … more

Stuff chicken thighs with spinach, feta

Sometimes I forget about frozen spinach. I always have frozen corn and frozen peas on hand, but frozen spinach falls off the radar from time to time. The good news is that then I get to rediscover it. When I was a kid, my mom, my sister and I … more

A blueberry tart that simply works

Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded … more

Capture summer's flavor by canning tomatoes

From the loving way I look at them, you'd think these jars were filled with a fine red wine. But no, they are filled with fine red tomatoes. How satisfied and rich they make me feel! The royal red color broadcasts richness through the sparkling … more

This queso dip will make you cry

I've always loved the saying, "everything in moderation, including moderation." This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter … more

A touch of bourbon makes the difference

If pimento cheese is already part of your life, then you are blessed for sure. If not, get ready for life to get a little bit better. And get ready for one of the best burgers of your life. It's dangerous ground for a Yankee like me to start … more

The foolproof way to grill sausages, onions together

By AMERICA'S TEST KITCHEN Sausage and onions are a classic pairing that sounds tailor-made for the grill. But the reality is usually onions that are both crunchy and charred and sausages that either dried out or - even worse - catch fire. We … more

Hand-cranked or not, ice cream is worth the effort

Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child. When we were young, my sisters and our cousins made hand-cranked ice cream … more

Make fun, healthier popsicles

Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings - and their lackluster flavor leaves something to be desired. To make an … more

Want a s'more without the campfire? We have you covered

By AMERICA'S TEST KITCHEN S'mores may conjure memories of warm nights and sleep-away camp, but it doesn't need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate and sweet, gooey … more

Chocolate ice cream & peanut butter cups -- say no more!

If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie. Somehow, ice cream stuffed into a pie crust just seems so much more festive and decadent and sultry … more

Toasted pumpkin seeds can be plain or spicy

When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash, so why not turn them into something … more

Make portable version of pumpkin cheesecake

With a tangy, rich flavor and velvety consistency, cheesecake's characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake and berry cheesecake are all common. But our favorite … more

A nutty and dense coffee cake that's pure decadence is here

By AMERICA'S TEST KITCHEN This ultra-rich coffee cake is pure decadence, from its nutty topping and dramatic swirls of cinnamon sugar to its supremely moist, dense crumb. We cut softened butter into the dry ingredients for a tight, velvety crumb, … more

Tart cranberries and sour cream make pound cake sparkle

By AMERICA'S TEST KITCHEN Pound cake is simple but elegant; it's also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst … more
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