These beg to be served with a scoop of vanilla or coconut ice cream on top.
There's something about a baked pasta that makes a regular ol' pasta night seem like something special. This one, with sausage, tomatoes, garlic, and two cheeses, is a family-favorite.
Pot de crème may be a heavenly dessert, but it’s also convenient—you can (and should) make it the day before you plan to serve it, so when it’s time for…
Smashing low-starch potatoes into a rustic side dish is the way to go to avoid gumminess. Besides, don’t we all know someone who loves lumps? If you can find it,…
Too cold to grill outside? Slow roasting in the oven yields a rib that's just as tender and succulent. Rub the ribs with a zesty spice blend, and you'll swear they…
A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modifications at the end of the recipe. Serve over egg noodles…
We like to add a shot of vodka, but for those who might not want such a strong drink, this is delicious “virgin” style, without the alcohol. Add the adobo…
We love this hash for its luscious contrast of crusted potatoes and tender, moist salmon. An egg topping is the crowning touch, although it’s just as good without.
Don’t be intimidated by the long list of ingredients here—this soup comes together in under an hour. The end result is otherworldly: a bowl of rice noodles bathed in a…
Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.
Look for fresh egg noodles in the produce section of the supermarket near the tofu and egg roll wrappers.
This is an easy side dish to serve with pork chops, sausages, or any roasted meat.
Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding…
Canned tomatoes give this stew a chunky, full texture, so I don't purée the vegetables as I do in the other stews. Serve the stew over white rice, if you…
Be sure to buy good-quality dried porcini mushrooms (with large white cross sections). Cheaper ones are dark and shriveled and have an overly pungent aroma, which will give the stew…
Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck…
Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they…
I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To…
Too cold to grill outside? Slow roasting in the oven yields a rib that's just as tender and succulent. The sweet-and-hot spice rub gives them the flavor of a Chinatown…
Need dessert quick? Check your pantry, because you're likely to have everything on the list for this delicious twist on French toast.
This sauce is perfect with Chinese-Style Spareribs.
For the fluffiest result, use a ricer, though these rich potatoes are still delicious made with a hand masher. The crème fraîche adds a nice tang, making a tasty side…
Tostones, or pan-fried green plantains, are practically the Cuban national dish. Soaking the tostones in salt water before the final fry makes them crunchier outside and moister inside, but you can skip…
Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter…
Skip the pre-sliced cutlets and do it yourself with skinless, boneless breast halves
A trick or two gives slow-cooked flavor in less time
First, peel away and discard any tough outer layers or leaves (top). Then, cut the cabbage into quarters through the base (left). Finally, cut the core out of each quarter…
The slow cooker is a mainstay of Maryellen Driscoll's appliance collection, valued for its ability to cook low, slow, and unattended. In this article, you'll learn what cuts of meat…
Properly prepared, cabbage is sweet, mild, delicious, and nutritious. Green, savoy, and red cabbage are wonderful options for the cook in winter, and in this article, Ruth Lively offers plenty…
This little spoon is a one-trick pony, and it performs that trick (fishing capers out of their brine-filled, skinny jars) to perfection.
Test Kitchen expert Jennifer Armentrout offers a short primer on preparing eggs fried sunny side up, over easy, and poached.
Pot roast is the perfect cold-weather comfort food. Here's how to make a delicious version, with or without a slow cooker.
How to prep cabbage and fennel
Learn how to remove the breastbone and the adjacent strip of meat a rack of spareribs.
Ramekins don't usually have their capacities imprinted on them, Here's an easy way to determine if your ramekin is suitably sized for the custard recipe you are making.
Here's a way to keep your hand out of steam's way when you use an instant-read thermometer to check the temperature of something that isn't solid.
Break away from the everyday without losing the comfort factor of noodle soups
Make them crisp or chewy by changing the proportion of sugars and chilling or warming the dough
Fluffy, creamy, or smashed, mashed potatoes are the perfect comfort food when the weather turns chilly. This article brings you tips and techniques for choosing potatoes, mashing, and adding butter,…
Chef Martin Courtman offers detailed instructions for preparing and baking this luscious French custard dessert, plus recipes for chocolate, lemon, and coffee-caramel versions.
A roasted beet isn't so much a beet as it is a sweet and tender roasted vegetable. You don't even need to peel them. Learn the techniques for quick and slow…
Slow cooking makes these spareribs extra tender; bold rubs and intense sauces give them a spicy kick
Plantains didn't originate in Cuba, but this large banana-like fruit has come to be a signature Cuban ingredient. Get recipes for a baked plantain dessert and a pan-fried green plantain side…
The seeds of many plants are poisonous, and some plants are toxic if not prepared properly. Food scientist Shirley Corriher takes a look at the hazards inherent in commonly encountered…
Amy Albert pays a visit to Bodega Goat Cheese and reports on the farm's artisan products and sustainable methods.
Function and good looks go hand in hand in Diane Morgan's redesigned kitchen. If you're planning a remodel, Amy Albert's photos are a great source for ideas.
A fried egg makes a great topper for any hash, including our southwestern-style Sweet Potato & Chile Hash. Fried eggs are easier to cook if not crowded in the pan; if you’re…
It's well worth the effort to find a dried chipotle, which gives the broth a wonderful smoky spice. To make fried tortilla strips, cut corn or flour tortillas into long…
In addition to fresh and dried chiles, Asian cooks rely on a variety of prepared chile pastes and sauces to add spicy heat to their dishes. In this article, Jennifer…
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