Food
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A tangy sauce is the star of barbecued chicken

By AMERICA'S TEST KITCHEN A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not … more

Want your kids to eat asparagus? Top it with a glaze

Asparagus is by far the favorite vegetable of the d'Arabian family. All four of my school-aged daughters truly love it. I can serve nearly three pounds of asparagus at the table a couple of times of week to my family of six, and the girls will still … more

Grilled halibut with herb sauce in 20 minutes

Grilled fish is the official dish of summer around our house. There is nothing I love to eat more in warm weather than a piece of fresh seasonal fish cooked on the grill - the slightly sweet flesh offset by a tiny bit of char. You can use some … more

Make a killer margarita with tequila-based liqueur

I recently had the pleasure of traveling to Mexico to learn how to make tequila. I always liked sipping on tequila, but now I am in love with it. Tequila is like wine; it is a simple process. It is made by hand and reflects both the terroir of … more

Broccolini Strascinati is simple, full of flavor

One of the amazing things about Italian food (besides it being, you know, Italian food) is that the best dishes are often so completely, refreshingly simple. Like, four-ingredients simple. (No, we don't count olive oil and salt. Or water. Or … more

Little-known facts about pretzels, one of the world's favorite snacks

The pretzel, one of the fastest-growing snack foods in the world, recently crossed a billion dollars a year in sales. It has its own emoji, comes in flavors like pumpkin spice, mocha and banana, and is now available as an aromatherapy scent. It … more

Spaetzle Primavera is made with vegetables, cream and cheese

Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There's some controversy about who invented this wonderful dish, but everyone agrees that it was made famous in the late '70s at New York's Le Cirque … more

Greek roasted chicken is simple, flavorful

Oregano, lemon, garlic, glugs of olive oil ... these are just a few of the ingredients that make Greek food so appealing. They match up well with all sorts of other hero ingredients, from potatoes to chicken to seafood. In this recipe, chicken … more

Cooking under high pressure

Not a day goes by that I don't get a recipe request or question about the Instant Pot. So, dear readers, today is the day for my starter recipe for you Instant Pot (Multi-Pot, etc.) fans. I'll … more

You had me at bacon and cheese

A rolled chicken breast may look la-di-da fancy, but it's really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese. I feel like I can do a lot of things if there are bacon and … more

Making your own sausage patties is smart, easy

Lazy weekend morning meals around the table, the entire family unhurried, have yielded some of my favorite moments of connection and family identity. Even quick weekday breakfasts hold the promise of a new day and fill my soul a tiny bit. Adding the … more

Try this eggplant and chicken marinara, a 1-dish wonder

Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we … more

Win them over with pasta salad

A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It's portable, flexible and easily and often vegetarian. One of the first things I made for my then-boyfriend's (now husband's) parents was a pasta … more

Lemons, chicken & artichokes

Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia - and to America in recent years. You can buy lemon … more

Assemble the perfect fajita

Fajitas are surprisingly easy to make, especially if you use a pre-made fajita seasoning or some other Mexican seasoning blend. I use red onions because I like the way they add even more color to the … more

Lemon, orange complement this fish dish

Salmon is my No. 1 favorite fish in the ocean, and I am not alone. The rich and sometimes slightly sweet flavor, the velvety texture, the appealing color, and the fact that it takes so well to all kinds of preparations and seasonings make it a go-to … more

Mustard and Dill Crusted Salmon

It seems like mere moments after I get the last dish dried and put away, it's time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my … more

KitchenWise: Praline is standout in arugula salad

Here's a salad fit to join the lineup for your fanciest dinner or holiday meal. Each of the ingredients brings its own unique taste and texture to the mix, but the standout is the praline. A hard candy typically consisting of sugar and nuts, praline … more

Bake bar cookies packed with nuts, toffee, chocolate

These bar cookies are everything! They are loaded with texture, flavor and just enough salt to make them addictive. They are packed full of pecans, toffee bits, chopped white chocolate and dried coconut, but the sprinkling of bourbon is what really … more

Classic deviled eggs are democratic appetizers

Deviled eggs know no single season or demographic. They are blissfully democratic appetizers. We all come back to the basic deviled egg. It's like how you might admire someone you love all done up in a fancy outfit, but then remember you really … more
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