29 results total, viewing 21 - 29

Spaetzle Primavera is made with vegetables, cream and cheese

Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There's some controversy about who invented this wonderful dish, but everyone agrees that it was made famous in the late '70s at New York's Le Cirque … more

Design your own sauce

By AMERICA'S TEST KITCHEN Barbecue sauce is one of the most versatile sauces out there - it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after … more

Make delicious deviled eggs without the strain or torment

By AMERICA'S TEST KITCHEN The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs, but we wanted to be able to start with eggs of any age and still end up with … more

You had me at bacon and cheese

A rolled chicken breast may look la-di-da fancy, but it's really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese. I feel like I can do a lot of things if there are bacon and … more

Making your own sausage patties is smart, easy

Lazy weekend morning meals around the table, the entire family unhurried, have yielded some of my favorite moments of connection and family identity. Even quick weekday breakfasts hold the promise of a new day and fill my soul a tiny bit. Adding the … more

Panko: The trick to keeping peach cake from getting soggy

Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake, and their delicate flavor gets lost. Roasting the peaches - and tossing them with peach schnapps - concentrated their flavor and … more

Secret to perfectly grilled corn? Cook them unhusked

Grilling corn sounds like a simple proposition - but our research found dozens of variations on the cooking method for this classic summer vegetable. For a recipe that produced corn with a distinctly grilled taste and … more

Amplify peach flavor with this simple, warm dessert

It might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches' flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tossing peeled and … more

Pink Sangria straight up or topped off

Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain that landed on our shores to stay via the 1964 World's Fair. In its classic form - a mix of red wine and chopped fruit that's sometimes further … more
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