Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We’d have to make the cornbread from scratch.
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By America’S Test Kitchen The Associated Press
Ground beef chili is way more convenient than chili made with whole chunks of meat, but a truly great version requires a few tricks. To keep the meat moist and tender, we treated it with salt and baking soda.
Despite its status as a classic comfort food, there’s nothing comforting about the many steps and piles of dirty dishes that shepherd’s pie usually requires. Using the cast-iron skillet as our sauteing, baking, and serving pan streamlined the process.
It seems counterintuitive, but cooking the daylights out of the broccoli is the key to this soup’s sweet, nutty vegetable flavour. Our first step was to call for a full 2 pounds of broccoli.
Pairing perfectly roasted salmon with a spiced-up honey-lime glaze required a cooking technique all its own. Slashing the skin encouraged it to render and crisp quickly, but we also needed to give the flesh a strong, flavourful crust that would stand up to (as well as hold on to) a thick coating of glaze.
his foolproof French toast recipe guarantees crisp, custardy slices by keeping things simple. Stale bread is standard, but we got better (and more efficient) results from oven-dried slices.
In our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce. This version is faster than most and produces layer upon layer of thinly sliced, tender potatoes, creamy sauce, and nicely browned, cheesy crust.
Perhaps the most famous holiday cake is the Yule Log, which, for good reason, gets trotted out every holiday season. There’s much to be said for this classic, but we wanted to develop a unique variation for the holidays with a pumpkin jelly roll cake encasing a simple filling.
This bistro classic is as refined as it is rich. We kept the filling onion-forward by cooking the strands in rendered bacon fat and stirring them into a light custard. Use yellow or white onions here; sweet onions will make the tart too sweet. Use a 9-inch tinned-steel tart pan.
FRENCH ONION AND BACON TART
Start to finish: 2 hours, 15 minutes
Don’t overlook the benefits of a good meatloaf; though humble, it can be just the thing for a comforting meal, and leftovers make great sandwiches.