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.

Almost No-Knead Sourdough Bread

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.

Sourdough Starter

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.

Classic Chewy Oatmeal Cookies

Almond Butter

Published September 1, 2016.

Almond butter makes a great alternative to everyday peanut butter, and making your own is dead simple.

Almond Butter

Foolproof Boiled Corn

Published September 1, 2016.

The best way to guarantee perfectly crisp, juicy kernels? Not boiling the corn at all.

Foolproof Boiled Corn

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.

Black Bean Burgers

Simple Israeli Couscous

Published July 1, 2015.

These pasta pearls can revitalize a picnic salad—but first you have to cook them right.

Simple Israeli Couscous

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.

Fried Brown Rice with Pork and Shrimp

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 Tomatoes, Olives, and Ricotta Salata

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.

Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots

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 Radishes and Watercress

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.

Simple Farro

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 Asparagus, Sugar Snap Peas, and Tomatoes

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.

Farro Salad with Butternut Squash and Radicchio

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 Lemon and Herbs

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.

Warm Farro with Cranberries, Pecans, and Herbs

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.

Drunken Beans

Simple Refried Beans

Published September 1, 2014.

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

Simple Refried Beans

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.

America's Test Kitchen All-Purpose Gluten-Free Flour Blend

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 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 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

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

Fresh Corn Cornbread

Published July 1, 2013.

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

Fresh Corn Cornbread
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