White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks, enhancing any soup, sauce, or glaze you use it in. It's also incredibly easy to make. Here, we look at some of the factors that lead to a deeply flavorful stock, while keeping the method and ingredients as easy and accessible as possible. Requiring such a minimal investment of time and effort, this stock will upgrade any dish or sauce you make compared to the store-bought variety.
With the help of a pressure cooker, risotto becomes an insanely easy and hands-off cooking method. Here, it's loaded with layer upon layer of the flavors of fall: butternut squash, sage, brown butter, and just a hint of apple and maple syrup to round it out.
To get the most flavor in this shrimp scampi, we use vermouth instead of white wine, and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley. The silky butter sauce, meanwhile, is brightened with a splash of fresh lemon juice and fresh lemon zest. It's a quick, easy, one-pot Italian-American classic with just enough extra flavor and flair to make it special.
This is, in some ways, a classic meatless baked ziti, loaded with pools of cheese and rich tomato sauce. But it gets rid of the one thing that can often make baked ziti less than great: grainy ricotta cheese. Instead, we drizzle it with an over-the-top Parmesan cream. Trust us, you won't miss the ricotta.
Does domestic Parmesan come close to competing with the real D.O.P. deal? We rounded up as many domestic versions as we could, then put them to a blind taste test with an imported one in the mix.
Spurred by reader demand, we go even deeper into the world of tomato-storage and come back with lots more data. Will our claim that refrigeration can be your best choice for tomato storage hold, or will we have to retract the whole thing? Drumroll please...
There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor.
What happens when Buffalo chicken meets mac and cheese? This quick and easy pasta is what. Perfect for a no-nonsense weeknight meal, it's packed with flavor and comes together in just 30 minutes.
The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast option.
There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat.
Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
Grilled skewers with mixed vegetables and cubes of halloumi cheese—hot and soft inside, charred and crusty outside—may be one of the few vegetarian dishes that will inspire pangs of jealousy in a meat-eater's heart. Try them at your next cookout and see if anyone says no.
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Try the three recipes here, starting from the classic, and then proceeding with two increasingly untraditional versions.
Gazpacho may be the cold summer soup of choice, but Korea's mul naengmyun should be added to everyone's list of filling hot-weather fare. With a refreshing, lightly sweet-tart broth, slick, chewy noodles, and crisp topping like cucumber and pickled radish, it packs in flavor while beating the heat.
People, even experts, swear that you should never put a tomato in the fridge. They are wrong. Here's the follow-up to our tomato-storage tests from earlier in the summer, with some basic tips for how you really should store your tomatoes.
Now is not the time to get sick of corn. Now is the time to eat as much of it as possible. And aside from eating it straight from the cob, there may be no better way than this easy, simple corn chowder that sparkles with sweet corn flavor. It's summer in a bowl.
Inspired by the flavors of Northwestern China, where ingredients from the Middle East blend seamlessly with East Asian ones, these lamb kebabs are marinated in a fragrant bath of toasted cumin, soy sauce, and crushed red chili flakes.
Sweet, silky, and absolutely delicious, the breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.
These flavorful grilled kebabs are a remarkable example of how, with a little ingenuity, dryness-prone chicken breast can be made both juicy and delicious with a little help from a brine, pineapple, teriyaki glaze, and bacon. Clearly, the chicken breast needs all the help it can get, but man, does it work well here.
With summer in its last leg, now's the time to kick back with a cold glass of wine and these tasty fig-and-taleggio tartines: the prep is minimal, the payoff maximal.
The glory of the lobster roll is that all the picking and shelling has already been done, and all that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top.
In the dead of summer, the last thing you want to do is turn on your oven and make your home even hotter. For small meals, consider baking and broiling in the toaster oven instead. To get you started, here's an excellent recipe for quick and easy salmon with a flavorful miso, sake, and soy marinade.
This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.
What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.