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Make these toothsome noodles with shreds of tender chicken

Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem. You may think of them as merely a humble bowl of cold noodles, but don't be fooled — just one bite and you're hooked on these toothsome noodles with shreds of tender chicken, all tossed with the fresh sesame sauce. The real problem is, good versions of this dish can be hard to find. The cold noodles have a habit of turning gummy, the chicken often dries out, and the sauce is notorious for turning bland and pasty. We wanted a recipe that could not only quell a serious craving ...

Honey is the glue that keeps these granola bars together

Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness. We found that toasting the oats with a little oil and salt before mixing them with the other ingredients really deepened their flavor. Honey provided plenty of stickiness to hold the bars together. We kept the other flavors simple: a little brown sugar for extra sweetness, aromatic vanilla and cinnamon, and chopped nuts for additional crunch. After multiple attempts at baking the bars resulted in a crumbly mess, we realized the key to making granola bars ...

Short ribs in a beer and cider vinegar lead to great tacos

Carne deshebrada, literally meaning "shredded beef," is a common offering at Mexican taco stands. It's made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing it with a flavorful rojo sauce made with tomatoes and/or dried chiles. Although short ribs are a bit nontraditional, their ultra-beefy flavor made them an excellent choice. To achieve flavorful browning, we raised the beef up out of the braising liquid by resting it on onion rounds; the ambient heat browned the short ribs just enough for this dish. Next, we created a braising liquid that ...

Combine sweet potato to the tang of biscuits

It was only a matter of time before sweet potato-loving Southern cooks combined the fluffy texture and pleasant tang of biscuits with the earthy sweetness of this popular tuber. To add this potato's natural sweetness to biscuits without weighing down the dough, we microwaved the sweet potatoes, which eliminated their moisture while concentrating their flavor. After mashing the flesh, we stirred in cider vinegar to mimic buttermilk's tang and to create greater lift once combined with the dough's baking powder and baking soda. We maximized the biscuits' tender texture with low-protein ...

Use salmon’s skin to stop it from drying out, release fat

Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed. To help keep the fish from sticking and allow the fat to puddle under the fish (and not just around it), sprinkle a thin layer of salt and pepper over the cold pan before adding the fish. And make sure to use a nonstick pan. Follow this recipe with your kids. SWEET AND TANGY GLAZED SALMON Servings: 4 Start to finish: 35 minutes ...

A bread pudding that’s perfect for a relaxed brunch at home

By AMERICA'S TEST KITCHEN This bread pudding is earthy, comforting, and perfect for a relaxed brunch at home. To make sure this casserole came out rich and satisfying but not overbearing, we chose leaner (but still flavorful) turkey sausage instead of pork and banned soggy bread by toasting torn baguette slices, enriching their flavor and ensuring they would stand up to the custard. To add even more depth to the pudding while further preventing a wet texture, we microwaved kale with some aromatics and oil to jump-start its cooking and eliminate excess water in our finished ...