With the end of the school year looming, the proud parents of any number of soon-to-be-minted graduates are wondering how to pull off a celebratory party without spending a ton of time or money. Reuben Pizza is the answer. It’s quick, easy to make, inexpensive and completely scrumptious.
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In the most perfect of all worlds, things look as good as they taste. That’s true with this dish. Pink salmon, bright tomatoes (grab multicolored ones if that’s an option), flecks of purpley onion, pale chunks of toasty bread and a drizzle of bright green basil oil ‚Äî a virtual rainbow.
Though traditional paella centres on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas.
Although poke cake is usually in the form of a sheet cake, we thought it could make a beautiful and festive layer cake for the Fourth of July.
For a cake that was red, white, and blue all the way through, we started by cooking blueberries and strawberries and then combining each with gelatin to create two colorful, brightly flavoured syrups.
A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken.
Our version of this take-out classic is surprisingly easy to make and requires just one skillet.
While truly authentic pad thai, with its sweet, sour, and salty flavours, requires hard-to-find ingredients like preserved daikon, palm sugar, and dried shrimp, our simplified weeknight recipe uses accessible ingredients to create a simple flavour profile.
ONE-PAN SHRIMP PAD THAI
It’s easy to understand the appeal of preparing chicken parts and root vegetables together on one sheet pan, but without the right technique, you are apt to wind up with unevenly cooked meat and greasy, soggy vegetables.
The key to perfectly roasted salmon is to preheat a baking sheet in a very hot oven, then lay the fish on the hot pan and reduce the oven to a gentle 275 degrees to cook.
The initial blast of high heat firms the exterior of the salmon and helps to render some of the excess fat. The fish then gently cooks as the oven temperature slowly drops, keeping the meat moist and succulent.
America’s Test Kitchen’s slow-cooker bread pudding boasts tender bread cubes enveloped by a rich custard and accented with a few stir-ins and a simple topping. Getting the texture of this company-worthy dessert just right was a challenge; early tests yielded mushy or dry puddings.
The combination of asparagus and hollandaise is quintessential in French cooking. Steamed asparagus is typically used, but the combination gets even better when the asparagus is roasted; the browning adds deep flavour to the sweet and verdant vegetable.