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Meatballs and marinara with no stovetop needed

It's hard to find anyone who doesn't love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato … more

Herbed Spinach Dip isn't bland or boring

Spinach dip can feel like the responsible, healthy choice on an appetizer buffet, but that doesn't mean it has to be bland or boring. For a spinach dip to really taste good, we found that both the ingredients and the … more

A flavorful, flourless chocolate cake without all the fuss

Incredibly rich and impossibly smooth, flourless chocolate cake is elegant, refined and universally beloved. But recipes for this intense, deeply chocolate dessert typically require complicated techniques. Our take on … more

Bring out your imagination with a griddle and pancakes

Pancakes are a blank canvas, so bring out your inner artist. You can work your magic at the table with maple syrup, honey, confectioners' sugar, cinnamon sugar, fresh fruit and/or softened butter. Or you can cook your … more

A trio of ways to make White Chicken Chili pop with flavor

White chicken chili is a fresher, lighter cousin of the thick red chili most of us know and love. Its appeal is not surprising because it is a healthier alternative and, when made well, packed with vibrant flavors and … more

Stale bread transforms into croutons that top this gingery, easy soup

Don't throw out stale bread. Seriously, don't. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons. Use a chef's knife to cut the bread into cubes (1/2-inch to … more

Celebrate the ease of a food processor by making hummus

When the food processor was introduced in the 1970s, it suddenly made difficult or time-consuming recipes so much easier. The fast blades combine ingredients in just seconds. Hummus is a perfect example - this creamy … more

Great glazed chicken is possible, thanks to a beer can

Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done. It sounds simple, but following … more

When it comes to pot roast, keep it simple

By AMERICA'S TEST KITCHEN When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on … more

Yukon Gold potatoes perfect for this gratin

Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus of this classic side dish to the potatoes. We chose Yukon Gold potatoes for their rich flavor and … more

Can't get a whole pig? You can still make a yummy porchetta

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It's served with pieces of … 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

A few adjustments lead to great shrimp scampi

Shrimp scampi is rarely awful - it's unusual for things to go terribly wrong when garlic, wine and butter are involved - but restaurant versions always make me wish I'd ordered differently. I have never been presented … 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

Transform homey gingerbread into stately layer cake

Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it's a rustic square cake or maybe even an attractive Bundt, but it's never quite sophisticated enough to serve as … 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

Tonight make crisp, piping hot tidbits of mixed fried seafood

Mixed fried seafood - or fritto misto di mare - can be found throughout Italy; however, the most iconic and evocative incarnation hails from Campania. Indeed, it's easy to imagine sitting in a Neapolitan trattoria eating … more

For a quick take on pizza, use Indian flatbread

Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture - just … 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
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