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Food

You won’t miss the meat in this veggie-packed lasagna

There's no reason why a vegetable lasagna made with the classic trio of eggplant, zucchini, and summer squash should be any less satisfying than a meat-based casserole, especially when the produce is in season and locally grown. But we've rarely cooked one that we've been moved to make again. ...

Irish brown soda bread that’s hearty and easy to make

Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it's also simple to prepare. We mimicked the wheaty, nutty flavor and rustic crumb ...

Think a hermit is always a rock-hard cookie? Think again

Old-fashioned recipes for hermits often produce rock-hard cookies peppered with bland, tough raisins. We wanted a moist, chewy cookie, gently redolent of molasses and warm spices. Traditional recipes for hermits call for creaming the butter, but this produces a dry, biscuit-like cookie. ...

A pasta dish that’ll have your family asking for seconds

There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds. After browning the sausage, we sautéed a hefty ...

Try this dimpled, chewy, herb-topped deep-dish focaccia

Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven — focaccia stems from focolare and means "fireplace" — they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the hearth to bake as an edible ...

For streamlined chicken enchiladas, use a slow cooker

Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas—one that utilized our slow cooker to make the filling and that enabled the enchiladas to be quickly ...

Great tasting oatmeal doesn’t need to comes in a packet

If you think oatmeal comes in a packet, think again. They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the ...

A bean chili that’s as rich and savory as any meat chili

Black bean chili should be primarily about the beans — they should be creamy, tender, and well-seasoned. We wanted a hearty bean chili that was as rich, savory, and deeply satisfying as any meat chili out there, yet simple to make in our multicooker. Tasters preferred the creamy, tender ...

Skip the boxed mac and cheese and make your own at home

Macaroni and cheese has always been on my "must-explore" list. It's just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it's the boxed version, complete with orange cheese ...

A cookie in a skillet? Sounds odd, but try it

A cookie in a skillet? We admit this Internet phenom made us skeptical_until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot ...

Cheesy nachos that are sure to get your party started

These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you'll have enough nachos to really get the party started! If you like your nachos spicy, layer in some drained pickled ...

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 ...