Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful topping and just the right kind of cake.
Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique.
Mexican street vendors add kick to grilled corn by slathering it with a creamy, spicy sauce. Could we deliver authentic south-of-the-border flavor in our own backyard?
Making this light but bold-flavored Thai specialty isn’t a matter of rounding up a lot of exotic ingredients. The problem is as familiar as it gets: ensuring tender, juicy pork.
This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and half a day at the stove. We wanted the same flavor with a lot less work.
A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.
