Classic Chewy Oatmeal Cookies
Published September 1, 2016.
Knowingly or not, most folks use the cookie recipe from the Quaker canister. We wanted a cookie that was chewier, moister, and easier to make.
Almost No-Knead Sourdough Bread
Published September 1, 2016.
For an easy bread recipe that allowed us to put our Sourdough Starter into action, we developed a sourdough version of our Almost No-Knead Bread, which we let rise overnight to develop flavor and then baked in a Dutch oven to produce a well-risen loaf with a crisp, crackly crust.
Sourdough Starter
Published September 1, 2016.
Making a starter requires time but very little effort. And once it’s established, it opens up a whole new universe of homemade breads with sourdough’s trademark tang.
Foolproof Boiled Corn
Published September 1, 2016.
The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn at all.
Almond Butter
Published September 1, 2016.
Almond butter makes a great alternative to everyday peanut butter, and making your own is dead simple.
Black Bean Burgers
Published September 1, 2015.
Earthy black beans should make a satisfying nonmeat burger. But most either fall apart when flipped or are so mushy that no one wants to eat them.
Simple Israeli Couscous
Published July 1, 2015.
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Fried Brown Rice with Pork and Shrimp
Published July 1, 2015.
We figured out a single substitution that both eliminates the need for leftover rice and makes the dish less greasy.
Israeli Couscous with Tomatoes, Olives, and Ricotta Salata
Published July 1, 2015.
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Israeli Couscous with Radishes and Watercress
Published July 1, 2015.
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
Published July 1, 2015.
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
Simple Farro
Published May 1, 2015.
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
Published May 1, 2015.
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Farro Salad with Butternut Squash and Radicchio
Published May 1, 2015.
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Warm Farro with Lemon and Herbs
Published May 1, 2015.
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Warm Farro with Cranberries, Pecans, and Herbs
Published May 1, 2015.
We were sold on this nutty grain even before we realized how fast and easy it is to cook.
Drunken Beans
Published January 1, 2015.
Cooking beans with beer and bacon can deliver results as full-flavored and satisfying as a rich stew—or it can lead to a pot of bitter, boozy beans.
Simple Refried Beans
Published September 1, 2014.
Serve with our Mexican-Style Grilled Steak (Carne Asada)
America's Test Kitchen All-Purpose 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.
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 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 Herbs and Lemon
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
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
Published January 1, 2014.
Could we turn this superfood into a dish we’d really want to eat?
Fresh Corn Cornbread
Published July 1, 2013.
What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?
