Italian Born and Braised

Tuscan-Style Beef Stew

In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

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Delectable Pork Belly

Crispy Slow-Roasted Pork Belly

Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

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A New Kind of Cranberry Sauce

Cranberry Chutney

For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

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Pho at Home

Vietnamese Beef Pho

To make this one-pot meal at home, we’d need to figure out a way to build a broth as clear and beefy as the South Asian original but in a fraction of the time—no bones about it.

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Super Side

Quinoa Pilaf with Herbs and Lemon

Most recipes for quinoa pilaf turn out woefully overcooked because they call for nearly twice as much liquid as they should. We cut the water back to ensure tender grains with a satisfying bite.

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Garlic, Unpeeled

Garlic Tips and Techniques

There are a number of methods for removing stubborn garlic skins, but some work better than others. Here are a few we prefer here in the test kitchen.

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Chicken in a Pan

Crispy-Skinned Chicken Breast with Vinegar-Pepper Pan Sauce

The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.

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Crispy Orange Beef

Crispy Orange Beef

Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.

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