ArcaMax

While this tart looks and tastes impressive, its preparation is simple. We started by making a pat-in-pan crust with melted butter. It came together quickly and required no rolling or chilling. After baking, the crust was flaky and tender yet still sturdy enough to hold the curd.

To capture the subtle floral notes of grapefruit in the curd, we ...Read more

These dairy-free mashed potatoes are smooth and flavorful without the heaviness of butter or cream. Fruity, floral extra-virgin olive oil added flavor and kept the potatoes silky (choose an olive oil that is smooth and palatable on its own, as any bitter notes will come through in the final dish).

We cut peeled Yukon Gold potatoes into chunks ...Read more

Who says you need to wait for the holidays for turkey and cranberries? Store-bought poultry seasoning and pickled cranberries added unmistakable Thanksgiving-like flavor to these turkey burgers.

Turkey Burgers with Pickled Cranberries

Serves 4

4 ounces (1 cup) frozen cranberries

1/4 cup cider vinegar

1/4 cup sugar

1/4 cup ice

1 pound ...Read more

We wanted to step up our pancake game and create a truly memorable breakfast. For rich, full-flavored pancakes (that tasted good even without syrup), we increased the typical amounts of butter, sugar and salt, and added a good amount of malted milk powder, a toasty, savory flavor powerhouse common to diner-style pancakes.

To ensure that our ...Read more

Scallion oil noodles, a popular Shanghainese dish, are springy wheat noodles dressed with scallion-infused oil, savory soy sauce, and sugar for balance.

We slowly simmered scallion whites and thinly sliced shallot in peanut oil to draw out their aromas, with thin strips of ginger added for freshness. Dark soy sauce, light soy sauce, and sugar ...Read more

If you’re like us, you tend to buy Halloween candy that you wouldn’t mind snacking on yourself and certainly wouldn’t mind having as leftovers. Here’s a fun recipe idea that uses a favorite Halloween treat: M&M clusters!

M&Ms added bright color, crunchy texture, and a chocolate flavor to this little snack. We used melted white chocolate...Read more

Ready for a new take on mac and cheese? We’ve done all the work, so all you have to do is follow this easy recipe.

Folding store-bought pimento cheese into our usual macaroni and cheese recipe didn’t work well here; the sauce separated into pools of grease and clumps of cheese. Instead, we made a flavored béchamel, a thickened milk sauce, ...Read more

Because it has a high ratio of exterior surface area to interior area, skirt steak takes exceptionally well to marinating. Marinades don’t penetrate deeply into the meat, but in the case of this relatively thin cut, they don’t need to. In just 10 minutes, the bold, flavorful mixture of soy sauce, toasted sesame oil, gochujang, garlic and ...Read more

Smashed burgers share the same thin, verging-on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultra-brown, crispy crust. We used commercial ground beef instead of grinding our own, because the former is ground finer and thus exposes more myosin, a sticky meat protein that ...Read more

Looking for a recipe that yields a better, more worthwhile pasta salad? We’ve got you covered. These quick tips guarantee success: Overcook the noodles. Raid the pantry. Puree the dressing.

The pasta

We used corkscrew-shaped fusilli, which had plenty of surface area for capturing dressing, and we cooked the pasta until it ...Read more

The goal is to create a moist, just-sweet-enough, generously sized bakery-style muffin with plenty of rich chocolate and butter flavor and a characteristically domed top. And with a few tips, you can do just that!

Chocolate chunks

Using chopped semisweet chocolate instead of chips yields a combination of chunks and shards of ...Read more

Don’t put away those grills just yet! There’s still time to enjoy the fiery taste of grilled meals before cool temps are here to stay.

Grilling the chicken is a no-brainer here, but grilling a humble half head of cabbage really transforms the veggie from squeaky and sulfurous to sweet and tender.

Grilled Chicken and Cabbage with Lemony ...Read more

When the school year starts, a quick and easy recipe that’s a hit with the whole family will make your weeknight that much more enjoyable.

To avoid sogginess and ensure crisp wraps, we serve them deconstructed on a platter so each person can build their own wrap when and how they like. Plus, this meal is easily customizable; so you can use ...Read more

Tired of routine? We have a new recipe for you! Great for a weekend lunch, a weeknight dinner or even a working lunch, this spin on chicken salad is sure to tickle your taste buds. We combined tangy buttermilk, mashed avocado, and a lime vinaigrette to switch up the traditional chicken salad recipe.

Chicken-Avocado Salad Sandwiches

Serves 4

1...Read more

Our best lemonade recipe maximizes the bright flavor of fresh-squeezed lemon juice and lemon zest, and adds just enough sweetness to temper its tartness. We muddled (or mashed together) one thinly sliced lemon with sugar to sweeten the lemonade. In this process, the sugar crystals absorb the intense flavor of the oils in the lemon peel and bring...Read more

French cooks prepare scrambled eggs slowly over low heat with butter, stirring constantly until they form small, velvety curds. This version has no added fat. (Save it for the bacon!) Stirring constantly and adding a touch of water at the end controls the egg proteins so that some form delicate curds while the rest thicken to a saucy consistency...Read more

Summer’s most iconic sandwich — voluptuous tomato slices heaped between slices of toasted, mayo-slicked white bread — seems a straightforward, simple pleasure. But don’t let its modest appearance fool you. This juicy, drippy stack actually pulls off a delicate culinary balancing act: The bread offers crunch that contrasts with the tomato...Read more

This flavorful Greek chicken, recreated for the home cook, is inspired by a dish at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. It’s tender and juicy, marinated in a blend of olive oil, herbs and lemon, and roasted to perfection.

To achieve a nice browning, roast the ...Read more