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By America’S Test Kitchen The Associated Press

Pair earthy, hearty mushrooms with equally hearty farro

We wanted to pair earthy, hearty mushrooms with equally hearty farro.

To start, we used the pasta method (an abundance of water) to boil our farro, which ensured the grains cooked evenly and required only half an hour.

We then moved on to the mushrooms, sauteing them with shallot and thyme until the moisture evaporated and the mushrooms achieved some browning.

The key to making your raw kale tender is a little massage

We love the earthy flavour of uncooked kale, but the texture of raw kale can be a little tough.

Many recipes call for tossing it with dressing and letting it tenderize in the fridge overnight. This method didn’t deliver the tender leaves we were after, and the long sitting time wasn’t very convenient.

Take ham and cheese to the next level by making a slider

Take your ham and cheese sandwich to the next level by turning it into a slider. Fluffy potato dinner rolls are just the right size for a few bites. Heating these small sandwiches in the oven makes the rolls nice and crisp and the cheese melty and gooey. You can also make these sliders in a toaster oven if you have one.

Skip delivery tonight and make pizza at home - in a skillet

Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real challenge.

You need to stretch the dough carefully, preheat a heavy baking stone, and then swiftly slide the topped dough round into a hot oven, making sure the pizza maintains its shape.