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Leftover Halloween candy makes a great coating for homemade caramel apples
If you’re like us, you tend to buy Halloween candy you wouldn’t mind having as leftovers. And you can use that leftover candy to make a host of sweet treats like these candy-coated caramel apples. Then all you need to do is invite a few friends over to help you devour these delicious bites.
Candy-Coated Caramel Apples
Makes ...Read more
This delicious pork recipe is all about the cooking method
We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method.
We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to 5 inches wide, and we found that leaving a 1/4-inch-thick ...Read more
The most dependable vegetable goes luxe in this bread crumb-topped dish
We wanted to make a creamy, complex broccoli pasta that contains an ample amount of the vegetable.
We started off by blanching the broccoli stems and florets, a convenient technique since cooking pasta also requires a pot of boiling water, and we blended the stems and some of the florets with a pesto-inspired roster of ingredients to make a ...Read more
How do you make the ultimate version of classic garlic bread? It’s a pressing issue
Garlic bread is simple to make but often a disappointment to eat, with either too much or too little garlic flavor and bread that’s steamed and unevenly browned.
For an evenly toasted version with garlic flavor that was prominent but not harsh, we briefly microwaved fresh garlic (grated to a paste with a rasp-style grater) and butter and ...Read more
Enjoy a decadent ‘brownie’ without the baking
These truffle-like treats hit the spot as the ultimate homemade chocolate snack, without requiring the hassle of an oven. Crushed chocolate sandwich cookies created a decadent, fudgy base, which was bound together with melted chocolate chips, butter and sweetened condensed milk. After chilling, an extra layer of melted chocolate added more ...Read more
Salted capers are the hallmark of pesto pantesco
Pantelleria is an island off the coast of Sicily, and pesto pantesco is the island’s version of Italy’s iconic mashed sauce. It’s made by pulverizing locally grown staples such as tomatoes, garlic, basil and/or parsley, almonds and, most notably, capers with olive oil until the mixture is coarsely pureed.
Salted capers are the hallmark of...Read more
Could we recreate this Greek American favorite without a live fire and a spit?
Without using a fiery spit, we managed to mimic the typical cooking method of this Greek favorite in three steps. To jump-start the cooking, we first covered the marinated pork and steamed it in the oven. Uncovering and continuing to roast the pork helped dry out its exterior. Finally, some time under the broiler gave the meat a crisp, well-...Read more
Fresh corn and basil add summery notes to this easy pasta dinner
Summer might be winding down, but this pasta dish highlights some of the season’s best bounty. Blending fresh basil into reduced cream with Parmesan made a rich, savory, herbaceous sauce for tortellini, offsetting the sweetness of the fresh corn and mellowing the spice of a Fresno chile.
Tortellini with Corn and Basil Cream Sauce
Serves 4
2...Read more
Take this season’s tomato salads to the next level
In caprese salad, mozzarella and basil enhance tomato slices with freshness and dairy richness. We wanted to borrow that formula but shake up a few of the traditional components.
Heirloom tomato slices, packed with ample, flavorful juice, were large enough to cut into thick slabs and shingle with salty pan-seared slices of halloumi. A simple ...Read more
Labor Day grilling should include this quick, easy pork dish
Looking for something different to cook for a holiday weekend get-together? Grilled pork tenderloin is a wonderful choice. We pound the pork tenderloins into thin, uniform steaks for exceptionally fast cooking, so you’ll have plenty of time to prepare the meal and mingle with your guests.
Grilled Pork Tenderloin and Summer Squash with ...Read more
This no-bake pie is perfect for those dog days of summer
No-bake berry pies often turn out soupy, chewy or tasteless. Could we make a pie with great texture and flavor — and still keep it simple?
We used a flavorful graham cracker crust and thickened some pureed berries with cornstarch to create a no-bake summer berry pie recipe that was easy to make, sliced neatly, and had great flavor and texture...Read more
This delicious drink has a long, far-reaching history
Many varieties of horchata are widely popular across Spain and Latin America. Our rice-and-almond-based version, flavored with Ceylon cinnamon, is a style typical to Mexico. It’s a cinch to make, and the sweet, cold, creamy drink is the perfect foil for warm weather and spicy food.
Toasting the almonds and cinnamon brought out their full ...Read more
No time? No problem. Quick pulled chicken sandwiches to the rescue!
With tender shreds of chicken, a sweet-tangy sauce, and a crunchy slaw, these weeknight barbecue sandwiches aren’t just achievable, they’re awesome! And better yet — using store-bought rotisserie chicken cuts hours off the cooking time.
Quick Pulled Chicken Sandwiches with Red Cabbage Slaw
Serves 4
Note: Coleslaw mix can be used in ...Read more
Cradle sweet-tart, peak-of-summer fruit in the butteriest, flakiest pastry
For a dessert to showcase summer’s finest blueberries, we wanted a crust that was super flaky, crisp and buttery, with a sweet-tart, juicy filling. A rough puff pastry was the best choice for the crust: It is sturdier than a traditional pie dough and can hold its shape well without the walls of a pie plate to contain it.
To make the rough ...Read more
An expert method helps you fry meaty pork chops to crunchy, juicy perfection
Our crisp, juicy, well-browned pork tonkatsu starts with 3/4-inch-thick boneless chops with a thin fat cap. We cut slits in the fat to prevent the chops from buckling and then sprinkled them with salt. We revamped the bound breading process so that a triple dip — first in flour, then in egg, and finally in panko — coated the chops with the ...Read more
An inspired chicken breast dinner will see you through the dog days — and beyond
For grilled boneless, skinless chicken breasts that are juicy, savory, and well browned, we started by pounding them 1/2-inch thick so that they cooked through evenly. Soaking the chicken for 30 minutes in a potent “brinerade” seasoned it and added moisture; we spiked the salt water with just enough umami-rich fish sauce to add savory depth ...Read more
These spiced steaks become a complete meal with a side of rice and beans
A cilantro and jalapeno paste added verdant flavor and subtle spice to black beans and rice as well as a creamy avocado sauce.
Ancho-Rubbed Flank Steak and Cilantro Rice with Avocado Sauce
Serves 4
1 cup long-grain white rice
1 (15-ounce) can black beans, rinsed
1 (2-pound) flank steak, trimmed and cut into 4 equal steaks
1 tablespoon ...Read more