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Traditional paella gets a twist with hearty vegetables

By AMERICA'S TEST KITCHEN Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, … more

A simple shrimp pad thai that requires just 1 skillet

By AMERICA'S TEST KITCHEN Our version of this take-out classic is surprisingly easy to make and requires just one skillet. While truly authentic pad thai, with its sweet, sour and salty flavors, requires hard-to-find ingredients like preserved … more

Make a buttermilk coleslaw that's tangy and not soggy

By AMERICA'S TEST KITCHEN We wanted a buttermilk coleslaw with crisp pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl. We found that salting … more

Make a juicy stuffed burger on the grill

By AMERICA'S TEST KITCHEN Minneapolis taverns are famous for the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy seemed easy enough - but our burgers, cooked to well-done to melt the cheese inside, were dry … 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

How to make a yummy Cobb salad without bacon, cheese

Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato and lean chicken - we just had to do something about all that bacon and cheese. We were sad to sacrifice bacon's smoky flavor until … more

Don't be intimidated; there is nothing like home-made ribs

It's officially barbecue rib season, and I couldn't be more excited. I have made them three times in the last week, and I am planning on making them for a party this weekend. I might be a little … more

A tangy sauce is the star of barbecued chicken

By AMERICA'S TEST KITCHEN A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not … more

Want your kids to eat asparagus? Top it with a glaze

Asparagus is by far the favorite vegetable of the d'Arabian family. All four of my school-aged daughters truly love it. I can serve nearly three pounds of asparagus at the table a couple of times of week to my family of six, and the girls will still … more

Grilled halibut with herb sauce in 20 minutes

Grilled fish is the official dish of summer around our house. There is nothing I love to eat more in warm weather than a piece of fresh seasonal fish cooked on the grill - the slightly sweet flesh offset by a tiny bit of char. You can use some … more

Make a killer margarita with tequila-based liqueur

I recently had the pleasure of traveling to Mexico to learn how to make tequila. I always liked sipping on tequila, but now I am in love with it. Tequila is like wine; it is a simple process. It is made by hand and reflects both the terroir of … more

Broccolini Strascinati is simple, full of flavor

One of the amazing things about Italian food (besides it being, you know, Italian food) is that the best dishes are often so completely, refreshingly simple. Like, four-ingredients simple. (No, we don't count olive oil and salt. Or water. Or … more

Little-known facts about pretzels, one of the world's favorite snacks

The pretzel, one of the fastest-growing snack foods in the world, recently crossed a billion dollars a year in sales. It has its own emoji, comes in flavors like pumpkin spice, mocha and banana, and is now available as an aromatherapy scent. It … more

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

Greek roasted chicken is simple, flavorful

Oregano, lemon, garlic, glugs of olive oil ... these are just a few of the ingredients that make Greek food so appealing. They match up well with all sorts of other hero ingredients, from potatoes to chicken to seafood. In this recipe, chicken … more

Cooking under high pressure

Not a day goes by that I don't get a recipe request or question about the Instant Pot. So, dear readers, today is the day for my starter recipe for you Instant Pot (Multi-Pot, etc.) fans. I'll … 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

Try this eggplant and chicken marinara, a 1-dish wonder

Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we … more
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