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We made a deeply flavorful chicken tagine – in about an hour

We love the way the liberal warm spices, sweetness, and tart brininess of a tagine enliven workaday chicken, so we set to develop a chicken tagine with depth of flavor—in about an hour. We followed our standard for braised chicken recipes: We browned the skin-on chicken pieces to give the braising liquid deep flavor, removed the chicken from the pot and sauteed the aromatics (onion, garlic, and lemon zest strips) along with a blend of spices (paprika, cumin, cayenne, ginger, coriander, and cinnamon), and added chicken broth for braising and honey for sweetness. With the flavorful ...

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 ...