Food
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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

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

Pan roasting produces moist meat, crisp skin

By AMERICA'S TEST KITCHEN To develop a bone-in chicken breast recipe that produced moist meat, crisp skin and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, … more

Cauliflower takes over tater tots

There is no question that cauliflower has been having a long, popular moment. I was already a cauliflower fan, even a cauliflower lover, mostly favoring sliced and broken chunks of cauliflower tossed … more

Creamy scalloped potatoes have browned, cheesy crust

By AMERICA'S TEST KITCHEN In our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce. This version is faster than most and produces layer upon layer of thinly … more

A lively minestrone made with a slow cooker

By AMERICA'S TEST KITCHEN Creating anything garden-fresh in a slow cooker is a tall order, but we were willing to try to beat the odds and develop a recipe for a bright, lively tasting minestrone that married a flavorful tomato broth with fresh … more

Give your chili BOLD flavor

By AMERICA'S TEST KITCHEN Great chili should have bold, long-simmered flavor, even if it's made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time. A combination of chili powder, … more

This season, try pumpkin jelly roll cake

By AMERICA'S TEST KITCHEN Perhaps the most famous holiday cake is the Yule Log, which, for good reason, gets trotted out every holiday season. There's much to be said for this classic, but we wanted to develop a unique variation for the holidays … more

Roast Turkey for a Crowd is a thing of beauty is

By AMERICA'S TEST KITCHEN Unless you have access to multiple ovens, only a very large turkey will do when you've got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in … more

Serve Grape and Cranberry Crisp at Thanksgiving

For many of us, the menu for Thanksgiving is etched in stone. We eat the same dishes every year because we love every one of them. But what about switching it up a little by swapping in a Grape and Cranberry Crisp for the more traditional apple, … more

Scratch mushy stuffing and make cornbread

By AMERICA'S TEST KITCHEN Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We'd … more

Apple crisp gets boost from tart cranberries

By AMERICA'S TEST KITCHEN Although it's hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favorite standard dessert recipes. The challenges were balancing the fruit … more

This Bundt cake demands a spot in your next brunch spread

By AMERICA'S TEST KITCHEN Delivering bright apple flavor and a temptingly moist crumb, this simple yet stunning Bundt cake demands a prominent place in your brunch spread. We maximized this cake's apple taste by shredding 1 1/2 pounds of tart … more

Give punch a try

Family Features If you are looking to host an unforgettable holiday cocktail party, punch can make a memorable impression on your guests and bring your get-together to the next level. Punch reached the height of its popularity during the … more

Bacon French Toast Bake is a crowd-pleaser

Family Features The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great … more

Cooking, glazing a moist, cured ham? It's in the bag

By AMERICA'S TEST KITCHEN 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. Bone-in hams, labeled "with natural juices," have … more

Forget the mess

By AMERICA'S TEST KITCHEN Despite its status as a classic comfort food, there's nothing comforting about the many steps and piles of dirty dishes that shepherd's pie usually requires. Using the cast-iron skillet as our sauteing, baking and … more
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