What if you could get the creamy interiors produced by steaming red potatoes and the browned exteriors produced by roasting—without doing either of those things?
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowouts and little fresh flavor. We looked for a way to make the star of the show less of a problem.
There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—but only if we could trade a painstakingly hand-chopped roast for the convenience of ground meat.
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. But while we were at it, we also wanted to turn this traditional Italian first course into a full meal.
Throw a whole chicken on the grill and you’re bound to end up with unevenly cooked meat and skin that’s charred from flare-ups. So why not strip away those problems?
Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?
