This classic Italian dish can be so sticky, starchy, and saccharine that just one bite is too much. We wanted a savory, well-balanced version that would keep us coming back for more.
We wanted a one-pot approach to turning meaty winter greens like kale and collards tender—without spending hours or leaving them awash in liquid.
French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance!
With only one skillet and a mere 15 minutes, you can transform humble bagged carrots into a first-class side dish.
Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process?
Bake, boil, or steam? None of these methods is the
right one for the best texture and flavor.
For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.
Bake, boil, or steam? None of these methods is the right one for the best texture and flavor.
The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.