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.
Folks are saying this is the simplest ice cream recipe they’ve ever made. They’re also calling it the most satisfying.
Everything you would imagine in a pound cake. Buttery. Indulgent. Moist. Rich. And with a perfectly balanced and ever so slightly puckery lemon glaze.
Japanese-style braised pork is a pretty hands-off way to make an exceptionally tasty dinner. And we hear it’s even better the next day.
If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.
Our testers were smitten with this perfectly smoky and not-in-your-face spicy pork in red chile sauce from chef Rosa Martinez. It’s a cinch to make. And a pleasure to make disappear.
Flavor guru Nik Sharma wraps ground lamb in creamy mashed potatoes before lightly frying. Spicy, crunchy comfort food at it’s best.
An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it’s the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.
A harbinger of good fortune traditionally consumed on New Year’s Day in the South, this classic has us wanting to indulge in it each and every day before New Year’s, and not just for luck.
One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.