To develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, into a very hot oven to finish cooking.
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By America’S Test Kitchen The Associated Press
Pound cake is simple but elegant; it’s also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst of colour for an extra-special dessert.
This light yet deeply flavourful soup is a celebration of colours, tastes, and textures, overflowing with garnishes and tender shredded chicken. We wanted it to have authentic flavour with a streamlined method, and the multicooker was the perfect ally.
In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavours into an easy, yet elegant, casserole. Our flavour choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an umami backbone. A rich, creamy sauce with two cheeses was the perfect way to round out our dish.
We start our cheese bread with all-purpose flour and add whole milk and sour cream for a clean, creamy flavour and rich, moist texture. Just a few tablespoons of butter adds enough richness without greasiness, and using less fat makes the texture heartier and less cakelike.
Store-bought raspberry jam can be a disappointment, tasting more like gummy candy than raspberries. We wanted a jam bursting with fresh fruit flavour, and we started by finding the perfect balance of fruit and sugar. For intense fruit flavour, we added a grated Granny Smith apple.
Authentic lasagna Bolognese is all about the meaty, luxurious ragu. Typically, the rich sauce is bound between thin sheets of pasta along with a creamy bechamel sauce and Parmesan cheese.
This modern fish chowder honours its simple roots by showcasing moist, tender morsels of fish in a delicate broth. Searching for a route to fresher, cleaner flavours, we got a bonus: shorter cooking time.
Swordfish steaks are a favourite on the grill. Their dense, meaty flesh keeps the steaks from falling apart. When developing our recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily. Since they can stay on the grill longer, the thicker steaks also pick up more smoky flavour.
All of the elements of this brightly flavoured dish come together quickly on the grill. Cooking the chicken on the cooler side of the grill avoids flare-ups while still giving it great flavour and char. To round out our grilled succotash we use convenient canned butter beans, which are super-quick to prepare and have a creamy consistency and pleasant mild flavour.