Food
27 results total, viewing 1 - 20

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

Dive into a rich dish of zucchini, basil and mozzarella

By ELIZABETH KARMEL Associated Press This summer, my sister, Mary Pat, traveled to Italy on a bike tour. One of the advantages of biking through Italy is that you can eat anything and everything you want and not worry a bit about the calories. … 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

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

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

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

Confetti Coleslaw can stand up to ribs

When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs. But it is a little harder to decide on the sides. Coleslaw … more

Shrimp go wild

Jolts of grill flavor and spicy heat can enhance the delicately sweet and briny flavor of shrimp, but it's easy to overdo it. Most recipes overcook the shrimp and finish them in a bath of mouth-numbing sauce; we wanted … 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

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

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

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

Get a handle on chicken satay with a peanut dipping sauce

By AMERICA'S TEST KITCHEN Any dish that comes with its own handle is bound to be an appetizer favorite, and this Southeast Asian dish of marinated, grilled meat has deep flavor to match its convenient format. We set out to bring this dish … more
1 | 2 Next »
Currently viewing stories posted within the past 90 days.
For all older stories, please use our advanced search.