There is something magical about this recipe, which coaxes the ultimate flavour out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds.
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By America’S Test Kitchen The Associated Press
There’s no reason why a vegetable lasagna made with the classic trio of eggplant, zucchini, and summer squash should be any less satisfying than a meat-based casserole, especially when the produce is in season and locally grown.
Thai curries embrace a delicate balance of flavours, textures, temperatures, and colours to produce lively, satisfying meals. Though fresh tasting (thanks to potent herbs and aromatics), restaurant renditions can be high in saturated fat due to hefty amounts of coconut milk, especially when made with red meat.
There’s nothing like a bowl of steaming chicken soup when you’re feeling under the weather, or even simply when fall turns to winter. But we wanted to transform this soup, often made with white rice or pasta and lacking in veggies, into a comforting, nutrient-dense meal.
These plain biscuits can be dressed up with any flavourful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. Follow this recipe with your kids.
BUTTERMILK DROP BISCUITS
Prep Time: 15 minutes
Cook Time: 30 minutes, plus cooling time
Espinacas is a traditional tapas dish found in the southern Spanish region of Andalucia consisting of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices.
We love pound cake and we love chocolate, but the combination is often a disappointment. That’s because most recipes simply add chocolate to a standard pound cake recipe, which mars its finely tuned texture and usually produces lacklustre chocolate flavour.
Vegetable curries are a great hearty choice for a vegetarian meal. Filled with bold flavours and a good variety of vegetables, they can be healthy, satisfying, and delicious—as long as the vegetables are well cooked and the flavours are balanced.
Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive—and great comfort food.
Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven—focaccia stems from focolare and means “fireplace”—they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the hearth to bake as an edible oven thermometer.