The star of our beef barley soup is a rich, intensely flavoured beef stock. We were able to make a from-scratch stock in about 2 1/2 hours thanks to a lot of browned beef (we preferred shank) and a few small bones.
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By America’S Test Kitchen The Associated Press
This simple butternut squash soup is little more than squash, cooking liquid, and a few aromatic ingredients; it comes together easily yet is creamy and deeply flavourful.
Grilled cheese has a kids’ menu reputation, but just a few tweaks make it a sophisticated dinner option.
A stack of fluffy, golden pancakes is the perfect starting place for a standout brunch, delivering piping hot cakes with distinct sweet tang and an open, airy texture.
There’s no better way to enjoy fall’s abundant apple harvest than in a towering deep-dish pie. Unfortunately, this dessert often yields unevenly cooked, shrunken apples swimming in an ocean of their own exuded juices atop a pale, soggy crust.
These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb. We achieved a perfectly crumbly texture by incorporating butter in two ways, processing some with flour, sugar, baking powder, and salt for even distribution, then pulsing more into pea-size pieces to achieve rich buttery pockets.
This ultra-rich coffee cake is pure decadence, from its nutty topping and dramatic swirls of cinnamon sugar to its supremely moist, dense crumb. We cut softened butter into the dry ingredients for a tight, velvety crumb, and sour cream delivered distinct tang.
With a tangy, rich flavour and velvety consistency, cheesecake’s characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake, and berry cheesecake are all common. But our favourite variation might just be pumpkin cheesecake.
This Spanish-inspired seafood dish is a simple one-pot meal. You can substitute halibut, sea bass, or haddock for the cod in this recipe.
Other varieties of hard, cured sausage (such as linguica) can be substituted for the Spanish chorizo; we do not recommend using fresh chorizo.
Italian farrotto is essentially a risotto-style dish made with farro in place of the usual Arborio rice. Although it is made with a similar method, farro’s more robust, nutty flavour gives the dish new dimension. But because much of farro’s starch is trapped inside the outer bran, achieving a creamy, velvety consistency can be a challenge.