A tangle of sautéed summer squash ribbons on a square white plate.

Sautéed Summer Squash Ribbons

America’s Test Kitchen came up with a painless way to avoid soggy squash (squashy squashes?) that makes a lovely, zingy side dish. It’s a splendid way to get your veggies.

A grey ceramic bowl filled with baked mac and cheese with bread crumbs

Baked Mac and Cheese with Bread Crumbs

Because nothing says love like cheesy pasta magnificence. This baked mac ‘n cheese, with Colby, Cheddar, and crisp, buttery bread crumbs can be made ahead of time, too.

A glass bowl partially filled with Thai chili jam and a spoon on the side.

Thai Chili Jam

A lovely jar of sweet, funky heat for those of you who love anything with a little extra kick. Add a little (or a lot, you spice fanatics) to anything you fancy.

Several bowls of orzo salad with grilled vegetables and a person scooping some from a larger bowl.

Orzo Salad with Grilled Vegetables

A light dinner for when you just can’t face the thought of heating up your kitchen in the summer. Just slice and grill your way to a sublimely citrusy, veggie-filled pasta salad.

A dark chocolate cream pie partially covered with whipped cream and a knife and a bowl of whipped cream on the side.

Dark Chocolate Cream Pie

Not so cloyingly sweet than the chocolate cream pie of our childhood, this dark chocolate beauty is a spectacularly satisfying remake of a classic.

A partially sliced loaf of whole-wheat sandwich bread on a wooden cutting board.

Whole-Wheat Sandwich Bread

Homemade bread that’s healthy but doesn’t taste it. Light, airy, and appealing even to kids, this is the recipe you’ve been seeking.

A pot of stovetop mac and cheese on a wooden board with a rubber spatula resting inside.

Stovetop Mac and Cheese

Creamy, cheesy, and no processed ingredients like in the boxed stuff? Yes please. America’s Test Kitchen’s mac and cheese delivers all of that.

Three chewy chocolate brownies stacked on top of each other with another leaning on the stack on a piece of parchment.

Chewy Chocolate Brownies

Craving chewy chocolate brownies? America’s Test Kitchen has a splendid version that’s got some seriously amped-up flavor.

A rectangular dish of easy chicken enchiladas with a spatula resting in the dish and a couple enchiladas on a grey plate beside it.

Easy Chicken Enchiladas

An uber-quick and less traditional approach to chicken enchiladas gets you a tasty dinner, weeknight or not. The secret? Your toaster oven.

A white bowl filled with New Mexican red pork chili, garnished with red onion and cilantro.

New Mexican Red Pork Chili

This riff on carne adovada is a lazy cook’s dream come true. Red pork chili with layers of flavor? Yes, please. Set-it-and-forget-it comfort food.

Two pan seared chicken breasts in a stainless steel skillet with a pair of tongs resting on one of the chicken breasts.

Pan Seared Chicken Breast

Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is gonna change your weeknight chicken game.

Pieces of broiled broccoli rabe being turned over on a sheet pan by a person using tongs.

Broiled Broccoli Rabe

“My husband even asked for seconds!” That’s what we’re hearing about this easy-peasy approach to incorporating more healthful yet not-at-all off-putting greens into your every day.

A parchment-lined baking sheet with four roasted cod fillet on top of roasted potatoes slices and topped with lemon slices

Roasted Cod With Lemon and Potatoes

“The epitome of success.” “Simple yet elegant.” “I definitely will be making this again and again.” That’s what folks are saying about this recipe. Sorta makes you forget it’s healthy.

A white bowl filled with Provençale fish soup with a spoon resting inside.

Provençale Fish Soup

A simple fish stew that’s elegant yet effortless in that maddening French manner. (You know how French women just toss that scarf and it looks so elegant? Like that.)

A skillet filled with pan seared scallops cooked in butter

Pan Seared Scallops

Perhaps the easiest and most elegant dinner conceivable. Here’s how to cook your pricey (and worth every penny) sea scallops to perfection.