To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.
Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improvement.
What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?
How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.
The classic combo of green beans, condensed soup,
and canned onions isn't bad. But for a holiday
centered on homemade food, shouldn't every dish be
Poorly made cauliflower gratin is a gruesome merger of floury sauce and mealy cauliflower sitting under a damp carpet of bread crumbs. Here is our take on how to do it right.
Tired of mealy, stringy squash that takes an hour to bake? We wanted it faster and better.
For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.
Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.
With only one skillet and a mere 15 minutes, you can transform humble bagged carrots into a
first-class side dish.