If you’re having a smaller Thanksgiving gathering this year, consider forgoing the giant bird and opting for boneless turkey breasts. This cut is a quicker and more approachable option, offering all the hearty flavor of turkey without the challenges of cooking and carving a giant bird or bone-in breast. And with this two-for-one recipe, you’...Read more
It’s hard to imagine a more comforting supper than a dish of soft, brothy beans, hearty kale and punchy sausage. And that comfort level only increases when you have to clean just one pot afterward.
The trouble with greens such as kale is that you need a vessel with a large capacity so they’ll fit inside that vessel when raw. A Dutch oven is...Read more
We love winter squash prepared the familiar way: sprinkled with brown sugar and dotted with butter, then roasted until it’s tender and sweet. It’s comforting, but not all that inspiring.
For a savory take, and one that would produce a dish that would earn a spot on the table whether it was a chilly weeknight or a Thanksgiving spread, we ...Read more
A Snickers bar is a near perfect candy. The only thing that can make it better? Freezing it. It still has the perfect sweet and salty balance of flavor, but freezing the bar somehow makes the texture even better. That was our inspiration when we created sweet and salty, chewy and crunchy cookie bars, the perfect Halloween sweet.
We used some ...Read more
Red lentils are an ideal legume. For one thing, they’re quick to prepare, cooking up in less than 20 minutes, with no presoaking or brining required. But the best thing about cooking red lentils is that unlike other beans and legumes, you don’t need to worry about getting the interiors of the beans to soften before the skins rupture. With no...Read more
Some apple crumbles bury the fruit in sugar and streusel so that by the time you add a scoop of ice cream, you’ve lost the fruit’s tangy freshness. It’s the equivalent of heating really good olive oil so that it loses its grassy bite or cooking thick, well-marbled steak until the center goes gray.
An apple crumble should let the fruit’s...Read more
With kids back in school (in some form or another) and many parents still working from home, it’s a perfect time to add a great-tasting, quick-cooking meal to your recipe rotation. In this one-pot recipe, lively lemon zest, bright peas and summery basil combine with pasta, meat and vegetables for a satisfying, light and lively fall dish.
In ...Read more
It’s late in tomato season, and if you haven’t used your homegrown or farmers market tomatoes to make a galette yet, now’s the time. The idea of this rustic tomato tart is simple: Slice tomatoes, season them, pile them onto flaky dough, fold the dough’s edges up, and bake until the crust is golden and crisp.
It’s a fantastic way to ...Read more
If you have cream, sugar, a couple of lemons and some fresh berries in your kitchen right now, you’re only a few hours away from tasting your new favorite dessert.
Posset is a chilled English dessert with the marvelously plush texture of a mousse or pudding that comes together almost by magic from nothing more than sugar, cream and citrus ...Read more
At this point in the summer, you’ve probably had your fill of melon wedges, slices, cubes and balls. If you’d like something a bit more exciting, with more texture and salty, savory flavors, you should try a melon salad.
At its root, it’s a pretty old concept. Greeks have been combining watermelon with salty feta cheese for centuries, or ...Read more
Fried chicken is a year-round treat, but heating quarts of oil on your stovetop on a hot, late-summer day isn’t the most appealing proposition. For the crunch of fried chicken without the frying, we suggest taking it outside.
We focused on wings for this recipe because their small size makes it easy to get flavor all the way through to the ...Read more
If the biggest obstacle preventing you from making homemade ice cream is the need for an ice cream maker, this recipe is for you. It produces velvety, creamy, scoopable ice cream — all by using a blender. No ice cream machine, no churning.
An ice cream maker works by churning a mixture (usually milk, cream, sugar and egg yolks) as it freezes ...Read more
Some think it’s sacrilege to cook a perfect summer tomato, but we disagree. Cooking intensifies the tomato’s natural flavor, and it’s an excellent way to use good tomatoes at the time of year when there are plenty of them around.
Tomato gratin (sometimes called scalloped tomatoes) is a great cooked-tomato dish because it combines fresh ...Read more
It’s easy to understand why sloppy Joes are a beloved family favorite. The filling couldn’t be easier to make, and it goes from skillet to table in less than 30 minutes. But there’s also room for improvement — such as the often dry meat, too-sweet sauce and the filling that falls off the bun — that if perfected, would make it more ...Read more
When we decided to make a homemade version of ice cream sandwiches, we thought it would be as easy as smooshing some ice cream between two chocolate chip cookies. But all that gave us were rock-solid cookies that we struggled to bite through while we squished the ice cream out the sides. The takeaway: Cookies that are best eaten with a glass of ...Read more
Thailand’s famous grilled-beef salad known as nam tok is far more than just a steak salad. Served warm or at room temperature, it features slices of deeply charred steak tossed with thinly tossed shallots and handfuls of torn mint and cilantro in a bright, bracing dressing. The cuisine’s five signature flavor elements — hot, sour, salty, ...Read more