Looking to make enough chili for one night’s dinner without hauling out a heavy pot, we turned to our trusty skillet. We would use it to make both the chili and the rice, cooking in stages, for a one-pan meal with maximum flavour and minimal fuss.
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By America’S Test Kitchen The Associated Press
Cooking salmon can be intimidating since it overcooks and dries out so easily. But the multicooker makes the process foolproof: The consistent moisture level and temperature, as well as the precise timing safeguards against overcooking, produce evenly cooked salmon each and every time.
Combine the rich layers of a croissant with the sweet swirls of a cinnamon bun and you’ll have one of our favourite brunch pastries: morning buns.
In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavoured.
The centre-cut tenderloin often called chateaubriand comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can buy. We knew that a simple preparation would let the exceptional texture shine.
With its juicy oranges, tender chicken and a crunchy topping, Chinese chicken salad offers an enticing variety of tastes and textures. But many versions seem to have lost their way, weighted down with gloppy sauces, lacklustre chicken, sugary canned orange segments and watery greens.
Lettuce wraps are the perfect low-carb vehicle for delicious fillings. We wanted a light but flavour-packed filling and knew an Asian-inspired flavour profile was the way to go.
In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese.
Eggplant shines in this dish, where its melt-in-your mouth consistency and ability to soak up a flavour-packed sauce are on full display. But its excess moisture can be a serious liability, leading many recipes to require time-consuming salting, draining and drying.
One of the best ways to serve banana bread is with toasted nuts. Toasting nuts in the oven makes them taste better. Spread the nuts out on a rimmed baking sheet and heat the nuts in a 350 F oven until you can smell them, which takes about 5 minutes. Once the nuts cool, chop and stir them into the batter for any cake, cookie, muffin or quick bread. Follow this recipe with your kids.