You can use any variety of kale for this dish; I’m partial to the spicy flavor of black kale. Watch the Test Kitchen's video to get a few quick tips for…
Tarts are as easy to make as pies (and maybe easier), but they’re more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if…
A warm vinaigrette brings the sauté and the greens together, giving the finished dish the dressiness of a composed salad and the simplicity of a one-pot meal.
Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor. Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the…
This simple one-pan preparation is long on flavor, thanks to the pancetta and balsamic vinegar. If pancetta is hard to come by, substitute two thick slices of bacon.
Though what we commonly think of as comfort food is often slow-cooked, it doesn't have to be that way. This dish is what we like to call weeknight comfort food:…
Dry-brining the turkey—that is, sprinkling it with salt and refrigerating it uncovered overnight—gives all the flavor of wet-brining, minus the big, awkward bucket of salt water. Visit the Guide to Thanksgiving Dinner for…
If you’re not a fan of white chocolate, you can omit it from this recipe and double the amount of dried cranberries instead.
Tabbouleh, a lemony Middle Eastern parsley and grain salad, is traditionally made with bulgur wheat. This version, fragrant from a touch of cumin and cinnamon, uses quinoa instead.
A cleaver makes short work of chopping the turkey neck into pieces. The turkey broth can be made ahead and refrigerated for up to three days or frozen for up…
For a splash of heat, I like to drizzle this salad with some Sriracha hot sauce or Thai chile paste. You can set a bottle of this hot sauce on the…
Although this noodle stir-fry bears Singapore's name, it was actually invented by Cantonese chefs who wanted to honor the country's vibrant cultural mix. To turn this into a weeknight dish, try substituting honey-cured…
This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp…
These refried bean tostadas are fresh, satisfying, and they come together in no time.
If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini…
What's easier than a big, colorful salad for dinner? The potatoes go a long way toward making this dish feel like dinner, but to make it even more substantial, top…
This spiced pork tenderloin is a component of Singapore Noodles, but the leftovers can be eaten on their own with steamed bok choy and rice, or added to fried rice,…
The mild curry powder here adds just the right amount of spice to freshen up this family-friendly favorite, and the chicken crisps up beautifully under the heat of the broiler.
Salty and savory Parmigiano Reggiano marries well with sweet parsnips, and fresh oregano pulls it all together.
Give your guests the savory, textured stuffing they want, but stud it with the unexpected: chestnuts, bacon, and prunes.
Considering its nutritional profile, it’s a wonder that quinoa isn’t more well known. It's the quickest-cooking whole grain out there. Learn how to cook it and what to pair it…
Nutty and sweet, Brussels sprouts are among Ruth Lively's favorite winter vegetables. In this article she offers suggestions for turning these much-maligned mini cabbages into delectable treats.
Allison Ehri Kreitler presents three fresh cheeses: queso fresco, farmer cheese, and mascarpone. She also offers suggestions for their use in your cooking.
Jennifer Armentrout demonstrates a way to grip a chef's knife that offers control, dexterity, and stability.
Removing the stems is key to prepping kale for cooking. Learn how here.
Ponzu is a tangy, citrus-flavored soy sauce that’s popular in Japanese cuisine as a dipping sauce for dishes like sashimi (thinly sliced raw fish) and tataki (thinly sliced seared rare…
Here’s how to find one you can love for a lifetime
Jennifer Armentrout reviews whisks with a built-in thermometer.
Jennifer Armentrout reviews the Prep Taxi, a bench knife with sides.
Sarah Jay explains the technology that powers infrared laser thermometers and discusses their usefulness in the kitchen.
Kimberly Y. Masibay puts metal and silicone bundt pans to the test. The results may surprise you.
Rebecca Freedman reviews Vosges cocoa, the Russian Court Teapot, Navarro Vineyards grape juice, borosilicate drinking glasses, and the Houdini neoprene wine chiller.
Clever techniques, do-ahead options, and unexpected flavors make these recipes a chef’s family’s favorites
Get deliciously deep flavors and silky smooth texture in forty-five minutes or less
To keep the meal simple but interesting, use twists of flavor to update the classics
How acidic ingredients can change the color and texture of fruits and vegetables
This versatile fall fruit livens up tarts, muffins, and cookies with its sweet-tart flavor
Grab a skillet and dress up crisp greens with bright, warming flavors
Stir-fried noodles with a flavor bonus—pork tenderloin that leaves enough for dinner tomorrow night
Nicole Rees has compiled a handy troubleshooting chart to help you deal with pie-crust problems such as dryness, cracking, toughness, mealiness, poor browning, and sogginess. Learn probable causes and fix-it…
Amy Albert visits the clam-farming operation of Patrick and Barbary Woodbury in Wellfleet, Massachusetts.
Comfort food that's quick enough to make after a tiring day at work? You bet. Jennifer Armentrout offers seven delicious recipes you can throw together in 45 minutes or less.
Some jalapeños are very spicy; others aren’t. If, at the end, the dish isn’t spicy enough for you, use cayenne to bump up the heat. Get a head start by…
To make this dish several hours in advance, prepare the recipe (but don’t add the breadcrumb topping), cover, and refrigerate. When ready to bake, top with the breadcrumbs and pop…
The recipe can be made completely up to 4 hours ahead; let the dish sit on the counter and, 20 minutes before serving time, reheat it in the oven until…
These crackers are great with drinks and go especially well with dry and off-dry sparkling wines. The dough keeps for two days in the fridge, and for months in the freezer…
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