Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger. A touch of curry powder adds a hint of warm spice. Panko are crispy Japanese-style bread crumbs—they help hold the patties together.
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By America’S Test Kitchen The Associated Press
Despite its name, this “omelet” is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake. This cheesy, golden, puffed casserole is all about the eggs, consisting of a rich custard, bread, and cheese and yielding a melt-in-your-mouth texture that rivals even the fluffiest scrambled eggs.
When making these delicious breakfast tacos, there are two ways to cook bacon.
A fresh, herb-packed chimichurri sauce complementing rich, smoky grilled steaks is an Argentine favourite. We think it’s a perfect meal for summer evenings outside with friends and family.
We love the way the liberal warm spices, sweetness, and tart brininess of a tagine enliven workaday chicken, so we set to develop a chicken tagine with depth of flavour—in about an hour.
Brown rice can be difficult to cook well: All too often, it is underseasoned and turns starchy and mushy. Plus, it takes a long time to cook, so stovetop recipes run the risk of scorching on the bottom.
Great granola bars put the flavour of the oats at the forefront while supporting players back them up with a mellow sweetness.
We found that toasting the oats with a little oil and salt before mixing them with the other ingredients really deepened their flavour. Honey provided plenty of stickiness to hold the bars together.
Northern Italians combine their beloved white, or cannellini, beans with a seemingly infinite variety of ingredients.
Regular white rice; aromatic basmati; chewy, healthful brown rice; and even rustic wild rice are common pantry items. But there’s one rice variety that doesn’t get enough play: red rice.
A brief stovetop braise is the perfect way to cook delicate white fish like cod, since it keeps the fish moist and silky while creating a sauce at the same time.
To give the mild fillets a boost of flavour, we paired them with a Spanish-style peperonata, a combination of cooked bell peppers and onions, to which we added tomatoes, wine, paprika, and fresh thyme for depth of flavour.