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Peruvian rice and chicken shines bright with flavor and practicality

Recipes / America's Test Kitchen /

Peruvian arroz con pollo originated in the seaside city of Chiclayo as arroz con pato, where it featured native duck and chicha de jora, a fermented corn beer that dates to the Inca Empire. Over time, Peruvians adapted to the lack of, or expense of, these ingredients by swapping in chicken and malty beer. The one-pot meal of succulent chicken ...Read more

To get the most out of this multilayered snack, focus on its architecture

Recipes / America's Test Kitchen /

The worst thing that can happen when digging into a layered dip — which is typically built in a deep bowl that showcases all the layers — is losing your chip in the dip. For this recipe, we rethought the architecture a bit and chose to build our dip on a platter. By layering store-bought hummus, rich Greek yogurt, and a mixture of Greek ...Read more

These quick-cooking steaks bring comfort and a tasty dose of nostalgia

Recipes / America's Test Kitchen /

These thinly pounded steaks smothered in a rich, flavorful gravy are quick to come together. Minute-steak recipes originally used high-quality cuts of beef (most commonly sirloin) that were hand-pounded and flash-seared in a hot skillet. In some cases, the dish has evolved to include more affordable cuts of beef; here we prefer top round, bottom...Read more

The essence of summer in a sweet, creamy scoop

Recipes / America's Test Kitchen /

For a peach ice cream that screams peach, a no-custard base was essential to let the delicate fruit flavor come through. A combination of fresh and cooked peaches yielded juicy peach aroma and flavor that permeated each spoonful. Using half-and-half gave the base a creamy consistency while tangy sour cream complemented the natural piquancy of ...Read more

Versatile chickpeas are your ticket to an array of satisfying meals, including these cakes

Recipes / America's Test Kitchen /

To produce a facsimile of falafel with much less work, we streamlined the chickpea mixture from our popular falafel recipe. By pulsing chickpeas, aromatics, and spices in a food processor, we easily created a cohesive blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon and mint beautifully complemented the ...Read more

This springtime dessert actually tastes like strawberries

Recipes / America's Test Kitchen /

We found that trying to add fresh strawberries, whether chopped or pureed, directly to the filling compromised the creamy texture of the cheesecake layer and prevented the bars from setting up correctly. Instead, we pureed the fresh berries and stirred them into a sweetened sour cream topping that we spread over the almost-done filling. After ...Read more

These vegetarian-friendly burgers are delicious

Recipes / America's Test Kitchen /

A food processor makes quick work of chopping not just the fish but also our fresh bread crumbs for these salmon burgers. We use just enough bread and mayonnaise (plus some choice flavorings) to bind the burgers together while letting the salmon still shine through. Broiling the salmon burgers on a sheet pan in the oven allowed us to prepare a ...Read more

Try our take on latkes for Passover

Recipes / America's Test Kitchen /

A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.

Thick and Creamy Potato Latkes

Makes approximately 14 3-inch pancakes

2 pounds Yukon Gold potatoes or russet potatoes, peeled

1 medium yellow onion peeled and cut into eighths

1 large egg

4 ...Read more

This isn’t your average breakfast burrito

Recipes / America's Test Kitchen /

Breakfast burritos first appeared on a menu in 1975 at Tia Sophia’s in Santa Fe, New Mexico, but now they’re beloved around the United States as a handheld, hearty, and customizable morning meal.

For our version, we wanted potatoes that stayed extra-crispy. Frozen tater tots, thawed and then smashed flat in the skillet, did the trick. Along...Read more

After 100 pounds of potatoes, we finally got a recipe for tots that adults can’t get enough of

Recipes / America's Test Kitchen /

We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior.

Many recipes simply mix coarsely ground potato with flour and egg, but these tots fried up into raw, ...Read more

Soup made with canned beans is convenient, satisfying and surprisingly sophisticated

Recipes / America's Test Kitchen /

To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, which made the soup especially creamy. Blending the beans with a small amount of liquid helped their skins ...Read more

Breakfast? Dessert? Sweet Easter dinner roll? This balanced bun checks all the boxes

Recipes / America's Test Kitchen /

For a light and airy, slightly sweet Easter bun, we added plumped raisins to a simple, water-based yeasted dough and gave it plenty of time to rise. Butter and eggs added richness, and an egg wash gave the buns a gorgeous golden-brown sheen once baked. To decorate our baked buns, we opted for a simple icing, which we piped in long continuous ...Read more

Craving a sweet treat? Use your cast-iron skillet to make a luscious dessert

Recipes / America's Test Kitchen /

A 12-inch cast-iron skillet can handle just about any meal, from breakfast to dessert — and brownies are no exception. The best ones have crispy, chewy edges and rich, fudgy middles.

A combination of Dutch-processed cocoa powder and unsweetened chocolate created complexity, and a little vanilla added more depth. To achieve that perfect ...Read more

This easy, one-skillet supper will make you see cod in a whole new light

Recipes / America's Test Kitchen /

For a light dinner with the convenience of a one-pan meal, we paired a Mexican staple (green rice) with fresh, flaky fish. The trick to perfectly cooked fish and rice all in the same dish? Staggered cooking.

To start, we pureed cilantro, spinach, and a jalapeno in a blender to form a bright, piquant base for cooking the rice. Then we sprinkled ...Read more

Enjoy a taste of Irish pub fare with bangers and mash on Paddy’s Day

Recipes / America's Test Kitchen /

This classic, comforting dish is ready in less than an hour — perfect for a weeknight dinner. We seared bratwursts, and after building our pan sauce of butter, onion, beef broth, and stout, returned them to the pan to cook through, bumping up the sauce’s meaty flavor. We thickened the gravy with a bit of flour and finished it with more ...Read more

If you’re looking for the best quiche recipe, this is it!

Recipes / America's Test Kitchen /

After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, 1 cup of milk, and 1 cup of heavy cream.

We found that a baking temperature of 375 degrees was low enough to set the custard gently and ...Read more



Randy Enos John Darkow Macanudo Mike Du Jour Pedro X. Molina Mike Luckovich