Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo.
You are here
By America’S Test Kitchen The Associated Press
Bursting with the aromatic flavours of saffron, chorizo and garlic, this chicken and couscous dish is a winning weeknight dinner. When developing this recipe, we started with classic chicken and rice, but found that the rice was not cooking at the same rate as the chicken in the multicooker—we ended up with either stubbornly crunchy rice or egregiously overcooked chicken.
For a creative chicken salad, we were inspired by the flavours of Morocco: apricots, lemon and warm spices.
To give our dressing complex flavour, we reached for garam masala, a traditional spice blend of coriander, cumin, ginger, cinnamon, and black pepper. We also added a little more coriander, honey, and smoked paprika for depth.
While almost everyone is familiar with the classic recipe for Rice Krispies Treats, slight variations on the original abound. We think our recipe gets them just right, with the perfect ratio of marshmallow and butter to cereal for a bar with the sticky chew that kids love and that adults remember fondly.
Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger.
We sought a streamlined stovetop recipe for beets that maximized their sweet, earthy flavour—with minimal mess.
Braising worked perfectly. We partially submerged the beets in just 1 1/4 cups of water so that they partially simmered and partially steamed. Halving the beets cut down our cooking time.
Cooking fish at a low temperature in a covered pot is a nearly foolproof way to achieve perfectly cooked fish, since the heavy Dutch oven holds in moisture and allows the fish to cook through gently and evenly.
More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months.
It couldn’t be simpler to make; just process fresh basil, garlic, pine nuts, salty Parmesan cheese, and extra-virgin olive oil together in a food processor.
Basil pesto isn’t just for pasta. We found a way to imbue chicken with basil and garlic that would hold up on the grill.
How did we get enough flavour into the chicken? We used homemade pesto, which tastes stronger and fresher than store-bought. We added the pesto base to separate mixtures for marinating, stuffing, and saucing the chicken.
Fresh, juicy summer tomatoes make a great salad, so we set out to create one with complementary flavours and a creamy dressing.