Food

To cook a center-cut tenderloin, we use a reverse-sear

The center-cut tenderloin — often called chateaubriand — comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy. We knew that a simple preparation would let the exceptional ...

Chinese chicken salad offers an enticing variety of tastes

With its juicy oranges, tender chicken and a crunchy topping, Chinese chicken salad offers an enticing variety of tastes and textures. But many versions seem to have lost their way, weighted down with gloppy sauces, lackluster chicken, sugary canned orange segments and watery greens. We saw ...

This pork butt roast sings with orange juice, tomato paste

In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavored. To achieve a similar dish at home, we turned to ...

One-pan chili with maximum flavor starts with toasted rice

Looking to make enough chili for one night's dinner without hauling out a heavy pot, we turned to our trusty skillet. We would use it to make both the chili and the rice, cooking in stages, for a one-pan meal with maximum flavor and minimal fuss. We started by toasting and simmering the rice, ...

Make a stress-free classic chicken pot pie with one pot

The delights of classic chicken pot pie are many—from the burnished, flaky crust to the luscious, savory filling. But putting it together can be a chore: Between making pie dough (which often requires pulling out a food processor), poaching chicken in one pot and building a gravy in ...

Lettuce wraps are the perfect low-carb vehicle for chicken

Lettuce wraps are the perfect low-carb vehicle for delicious fillings. We wanted a light but flavor-packed filling and knew an Asian-inspired flavor profile was the way to go. Chicken lettuce wraps are most often made with ground or chopped chicken thighs. To lighten up our wraps, we turned ...

When it comes to pot roast, keeping it simple is the best

When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on cooking time. A stovetop sear created a nicely caramelized exterior; ...

Can’t get a whole pig? You can still make a yummy porchetta

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It's served with pieces of crisp skin on a crusty roll. Seeing as most people don't have a rotisserie in ...

Pretty holiday cookies that don’t taste like cardboard

Making holiday cookies_the rolled, cutout, and glazed butter-cookie variety_is everyone's favorite December activity. Unfortunately, these cookies either look good but taste like cardboard or have buttery, rich flavor but lack visual appeal. We wanted a simple recipe that would produce ...

Great glazed chicken is possible, thanks to beer can

Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done. It sounds simple, but following these recipes actually turns up a host of troubles, as the problems inherent ...

For a classic rendition of chicken soup, use thighs

This classic rendition of chicken soup starts the old- fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added intense, meaty flavor to the broth. To cut down on greasiness, we removed the ...

Make this green bean casserole ahead of the party and relax

Green bean casserole is a holiday staple, so we set out to develop a version that could be assembled in advance to make our holiday cooking easier. To ensure that the flavor of the casserole didn't become dull in the freezer, we boosted flavor by using plenty of garlic, white wine and ...

Roasting gets Brussels sprouts caramelized on the outside

Roasting is an easy way to produce Brussels sprouts that are caramelized on the outside and tender on the inside. To ensure that we achieved this balance, we started by roasting them covered with foil; tossing them in a little bit of water to create a steamy environment helped cook them ...

Mushroom Cornbread Stuffing or Dressing

So, what do you say, dressing or stuffing? Technically, it's dressing if it's cooked in a pan and stuffing if it's cooked inside the bird. However, which word you choose seems to have more to do with where you come from: Midwestern or Southern folks often call it dressing, regardless of where ...

This apple crisp gets an unlikely boost from cranberries

Although it's hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favorite standard dessert recipes. The challenges were balancing the fruit flavors and making sure that the filling baked evenly while the topping stayed ...

Want a crisp and moist turkey with mahogany skin? No sweat

Unless you have access to multiple ovens, only a very large turkey will do when you've got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly cooked meat) can be tricky. We ...

Ugly and also delicious – Pickled Pepper Pull-Apart Beef sandwich

Many people who grew up outside the South think that all Southern food is the same. But this is far from the truth. You can live one county away and your food experience and your definition of Southern food is completely different. Sheri Castle is my favorite Southern cook of that nature. I ...

Forget the mess: This shepherd’s pie uses only one skillet

Despite its status as a classic comfort food, there's nothing comforting about the many steps and piles of dirty dishes that shepherd's pie usually requires. Using the cast-iron skillet as our sauteing, baking, and serving pan streamlined the process. We used ground beef as our base and added ...

Discover the secret ingredient for creating a great chili

Ground beef chili is way more convenient than chili made with whole chunks of meat, but a truly great version requires a few tricks. To keep the meat moist and tender, we treated it with salt and baking soda. Both ingredients helped the meat hold on to moisture, so it stayed juicy and didn't ...

Our turkey meatloaf offers a lighter take on the classic

Don't overlook the benefits of a good meatloaf; though humble, it can be just the thing for a comforting meal, and leftovers make great sandwiches. Turkey meatloaf offers a lighter take on the classic, but because store-bought ground turkey is fine and pasty, it often comes out dense and ...