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.
You are here
By America’S Test Kitchen The Associated Press
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.
Earthy spinach and nutty cheese star in this brunch-worthy strata.
The classic Tunisian dish shakshuka is a humble yet satisfying one-pot meal, usually consisting of eggs cooked in a long-simmered, spiced tomato and pepper sauce.
We wanted to use this as a template for a version that swapped out the long-cooked red sauce for a fresh, vibrant mix of greens that would be transformed into a quick any-night meal.
Much like a Chinese finger trap that lures by appearing to be a toy, sesame noodles are not what they seem. You may think of them as merely a humble bowl of cold noodles, but don’t be fooled—just one bite and you’re hooked on these toothsome noodles with shreds of tender chicken, all tossed with the fresh sesame sauce.
Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing it with a flavourful rojo sauce made with tomatoes and/or dried chiles.
All too often, chopped salads wind up tasting mediocre and doused in dressing. We were set on creating a simple version that was fresh and flavourful.