Simple Refried Beans

Published September 1, 2014.

Serve with our Mexican-Style Grilled Steak (Carne Asada)

Simple Refried Beans

America's Test Kitchen Gluten-Free Flour Blend

Published May 1, 2014.

When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must.

America's Test Kitchen Gluten-Free Flour Blend

Quinoa Pilaf with Herbs and Lemon

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Herbs and Lemon

Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

Quinoa Pilaf with Shiitakes, Edamame, and Ginger

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Shiitakes, Edamame, and Ginger

Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts

Quinoa Pilaf with Olives, Raisins, and Cilantro

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Olives, Raisins, and Cilantro

Fresh Corn Cornbread

Published July 1, 2013.

What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?

Fresh Corn Cornbread

Hearty Spanish-Style Lentil and Chorizo Soup

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Hearty Spanish-Style Lentil and Chorizo Soup

Hearty Spanish-Style Lentil and Chorizo Soup with Kale

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Hearty Spanish-Style Lentil and Chorizo Soup with Kale

Pressure-Cooker Easy Chicken and Rice

Published January 1, 2013.

We used bone-in chicken breasts rather than boneless for better flavor, and brown the breasts before cooking them under pressure in order to keep the flavorful fond.

Pressure-Cooker Easy Chicken and Rice

Oatmeal Muffins

Published January 1, 2013.

What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right. 

Oatmeal Muffins

Wild Rice and Mushroom Soup

Published January 1, 2013.

For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.

Wild Rice and Mushroom Soup

Barley Risotto with Roasted Butternut Squash

Published January 1, 2013.

Starchy pearled barley becomes supple and velvety when cooked just like risotto.

Wheat Berry Salad with Orange and Scallions

Published January 1, 2013.

The best way to cook wheat berries is also the simplest.

Millet Porridge with Maple Syrup

Published January 1, 2013.

This creamy porridge with a hit of maple syrup makes for a sweet winter breakfast.

Bulgur with Red Grapes and Feta

Published January 1, 2013.

This dish shines with Mediterranean flavor and is an easy way to get your fill of nutty bulgur.

Farro with Mushrooms and Thyme

Published January 1, 2013.

Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the grains more evenly.

Quinoa Salad with Red Bell Pepper and Cilantro

Published January 1, 2013.

Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluffiest grains for our quinoa salad recipe.

Pressure-Cooker Parmesan Risotto

Published January 1, 2013.

Risotto, which typically requires near-constant stirring, is typically low on the lists of side dish options—but a pressure cooker changes everything.

Pressure-Cooker Parmesan Risotto

Pinto Bean and Corn Dip with Cilantro

Published May 1, 2012.

For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

Pinto Bean and Corn Dip with Cilantro

Cannellini Bean and Edamame Dip with Tarragon

Published May 1, 2012.

For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

Cannellini Bean and Edamame Dip with Tarragon

Pink Bean and Lima Bean Dip with Parsley

Published May 1, 2012.

For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

Pink Bean and Lima Bean Dip with Parsley

Navy Bean and Artichoke Dip with Parsley

Published May 1, 2012.

For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

Navy Bean and Artichoke Dip with Parsley

Butter Bean and Pea Dip with Mint

Published May 1, 2012.

For creamy, complex-tasting bean dips, we began by removing some of the beans.

Butter Bean and Pea Dip with Mint
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