ArcaMax

Cucumber kimchi is a popular kimchi to enjoy in summer because it’s easy to prepare and offers a refreshing taste that can be enjoyed immediately. It requires two simple steps.

First, season the cucumber with salt (and sugar) to draw out its water. This prevents the kimchi from becoming too diluted. Then, add the remaining ingredients, toss ...Read more

Lemon bars are deliciously sweet (and tart!) for Mother’s Day. For bright citrus flavor, successful lemon bars depend on ample amounts of fresh lemon juice, yes, but also a generous amount of lemon zest, which provides round, floral notes. We used four lemons for our lemon curd filling, which yielded a whopping 2/3 cup of juice and 1/4 cup of ...Read more

Fajitas are a sizzling spectacle, but we wanted a recipe that was more about flavor than theater and used only one baking sheet.

We chose flank steak, preferred by tasters for its beefy flavor, tenderness, and availability. Since we couldn’t sear it on a baking sheet in the oven (even at a hot 475 degrees), we relied on a potent, dark-colored...Read more

We wanted pancakes that were just as flavorful and complex as they were filling. We started off by replacing the typical milk or buttermilk with protein-rich cottage cheese and then added more eggs to the formula to contribute even more protein and give the cakes structure. Whipping the batter together in the blender gave the cakes more loft and...Read more

Many recipes for spiral ham produce meat that’s parched and leathery on the exterior with a glaze that flavors only the outermost edge. For moist meat throughout, we placed our ham in an oven bag, which traps juices and creates a moist environment that cooks it in less time than the dry air of the oven would, and reheated it in a 250-degree ...Read more

Coconut layer cake, a Southern favorite, is taken to a whole new level with our simple stir-together coconut snack cake using minimal equipment. We used the right combination of sweetened shredded coconut, cream of coconut, and coconut extract to make a cake that was layered with flavor — and not fuss — and hit all the right tropical notes. ...Read more

With beefy rib-eye steaks, a solid cast-iron skillet, and a few simple techniques, you can make a truly superlative main course. Spoon an easy browned butter sauce with garlic and herbs over the top, and your diners might start addressing you as “Chef.”

Dry-brining (salting in advance) these thick steaks not only seasoned their interiors ...Read more

Almost everyone is familiar with the classic back-of-the-box recipe for these treats, with their ideal ratio of melted marshmallows and butter to crackly cereal for a bar with the sweet and sticky chew. While they're certainly delicious in their original incarnation, the potential for enticing mix-ins abounds, as in this loaded-up, sweet-and-...Read more

For a simple weeknight meal, we coated seared chicken tenderloins in a sweet gochujang sauce inspired by the glaze on dakgangjeong (Korean fried chicken). Chopped kimchi added mouthwatering spicy-sour flavor to coleslaw for an easy side.

Gochujang Chicken Tenderloins with Kimchi Coleslaw

Serves 4

1 (14-ounce) bag coleslaw mix

1 cup cabbage ...Read more

Colcannon is a simple, beloved Irish preparation of mashed potatoes studded with greens and alliums and topped generously with butter. In our take, we opted to punctuate the mash with earthy leaves of kale and mild, sweet scallions. We used Yukon Gold potatoes to yield a creamy mash. We chopped the inclusions small and then sautéed them in ...Read more

To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado...Read more

The best part about poached chicken (which is also called Si Yau Gai) is the texture the cooking method yields: silky, succulent, fork-tender meat. Although this quality can be achieved just by poaching in plain water with a few slices of ginger and scallions, it turns out that poaching in a deeply spiced and intense sweet-savory marinade ...Read more

Bottled blue cheese dressing made a supereasy slaw to top these zippy sandwiches. Starting with a rotisserie chicken dramatically reduced the time it took to get these sandwiches on the table.

Pulled Buffalo Chicken Melts

Serves 4

2 cups thinly sliced red cabbage

2 celery ribs, sliced thin

2 scallions, sliced thin

1/2 cup bottled blue ...Read more

This no-bake dessert is typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers and topping it with chocolate frosting. We loved the convenience of these store-bought items, but our enthusiasm waned when confronted by their flavor. With a couple of easy techniques (a quick stovetop pudding, whipped ...Read more

We love scalloped potatoes, but most recipes call for more than an hour of oven time to soften the potatoes, so we wanted a streamlined recipe that could be made any night of the week.

We started by parboiling sliced russet potatoes in a combination of heavy cream and chicken broth on the stovetop. Then we stirred in some sharp cheddar cheese ...Read more

We wanted to create a make-ahead salad that would complement and enhance a main course. Using kale as the hearty base meant the dish could be dressed and ready to go hours ahead of time without compromising taste, texture, or appearance.

Adding raw kohlrabi meant minimal preparation with maximum crunch. Taking advantage of seasonal fruit, we ...Read more

Who needs dinner out when you can make your own gourmet burgers at home? We made a zesty horseradish sauce to cut through the richness of juicy cheeseburgers smothered in sauteed mushrooms, onion, and Swiss cheese. Simply serve with your favorite sides (try homeandleisure/recipes/americastestkitchen/s-3551874">Read more