Saturday, October 20, 2018

Recipes

What I learned about food by eating a 27-course meal at Dan Barber’s Blue Hill at Stone Barns

What I learned about food by eating a 27-course meal at Dan Barber’s Blue Hill at Stone Barns

A recent trip to upstate New York provided the perfect excuse to try the renowned chef’s restaurant, and a once-in-a-lifetime meal.
Published: 10/17/18
Recipe for bread pudding with bourbon sauce

Recipe for bread pudding with bourbon sauce

Enjoy a taste of the Big Easy with Bourbon Bread Pudding With Bourbon Sauce.
Published: 10/17/18
Taste test: Pumpkin spice cereal

Taste test: Pumpkin spice cereal

Our panelists spent a lot of time this season sampling pumpkin spice-flavored foods.
Published: 10/15/18
Five ideas for recipes to celebrate National Pumpkin Cheesecake Day

Five ideas for recipes to celebrate National Pumpkin Cheesecake Day

Food holidays may be silly, but these fall recipes sure aren’t.
Published: 10/16/18
Throw some (tuna) steaks on the barbie

Throw some (tuna) steaks on the barbie

Tuna steaks are a treat, and the intense heat of the grill is perfect for getting a good sear on the outside while keeping the inside tender, moist and pleasantly pink. We wanted a foolproof method for grilling tuna to perfection, and we decided to m...
Updated: 2 months ago
Give vegetables a starring role in grilled kebabs

Give vegetables a starring role in grilled kebabs

America’s Test KitchenWhen it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavor of their own. We wanted to create ...
Updated: 4 months ago
Quench your thirst with a Watermelon Strawberry Smoothie

Quench your thirst with a Watermelon Strawberry Smoothie

By Katie WorkmanHoly mother of summer, it’s gotten hot. My dog is sleeping in our shower because the tiles are cool. I’m testing recipes in the morning because I don’t want my oven cranking all afternoon. And (this is how I know it’s really hot), I m...
Updated: 4 months ago
Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

By Katie WorkmanIsraeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, slightly less tiny balls of pasta. They make a great base for a side or salad. You can make the couscous according to...
Updated: 4 months ago
Enjoy broccolini the Italian way: ‘dragged’

Enjoy broccolini the Italian way: ‘dragged’

By KATIE WORKMANOne of the amazing things about Italian food is that the best dishes are often so completely, refreshingly simple. Like, four-ingredient simple. (We don’t count olive oil and salt. Or water. Or air.) I love broccoli. I can roast brocc...
Updated: 4 months ago
The classic Cobb salad lightens up

The classic Cobb salad lightens up

America’s Test KitchenStunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken—we just had to do something about all that bacon and cheese. We were sad to sacrifice bacon’s s...
Updated: 4 months ago