We wanted to make poppy seed muffins with rich, full flavor; fluffy, tender interiors; and golden crusts. We were amazed to find that our go-to recipe had a whopping 22 grams of sugar per muffin, so we hoped that our new recipe would work with a sugar content of only 11 grams.
A spiralizer turns carrots, beets, and squash into noodles (or "zoodles" when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a spiralizer is very sharp, so make sure to do this with an adult.
We wanted to pair earthy, hearty mushrooms with equally hearty farro.
We love the earthy flavor of uncooked kale, but the texture of raw kale can be a little tough.
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable. But their flavor is often spiritless.
We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavor than button mushrooms but are still readily available.
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts.
Old-fashioned recipes for hermits often produce rock-hard cookies peppered with bland, tough raisins. We wanted a moist, chewy cookie, gently redolent of molasses and warm spices.
Take your ham and cheese sandwich to the next level by turning it into a slider. Fluffy potato dinner rolls are just the right size for a few bites. Heating these small sandwiches in the oven makes the rolls nice and crisp and the cheese melty and gooey. You can also make these sliders in a toaster oven if you have one. To make a whole bunch of sliders for a party, double or triple this recipe (to make 8 or 12 sliders) and heat them all on one rimmed baking sheet in the oven. Follow this recipe with your kids.
Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real challenge.
There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds.
When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients.
Roasting might just be the best way to cook vegetables. Roasting is a fancy term for cooking food in a hot oven. The intense heat causes excess moisture to evaporate, leaving a crispy, browned exterior. And all that browning makes food taste better.
Thai curries embrace a delicate balance of flavors, textures, temperatures, and colors to produce lively, satisfying meals. Though fresh tasting (thanks to potent herbs and aromatics), restaurant renditions can be high in saturated fat due to hefty amounts of coconut milk, especially when made with red meat.
There's no reason why a vegetable lasagna made with the classic trio of eggplant, zucchini, and summer squash should be any less satisfying than a meat-based casserole, especially when the produce is in season and locally grown.
These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. Follow this recipe with your kids.
There's nothing like a bowl of steaming chicken soup when you're feeling under the weather, or even simply when fall turns to winter. But we wanted to transform this soup, often made with white rice or pasta and lacking in veggies, into a comforting, nutrient-dense meal.
Espinacas is a traditional tapas dish found in the southern Spanish region of Andalucia consisting of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices.
We love pound cake and we love chocolate, but the combination is often a disappointment. That's because most recipes simply add chocolate to a standard pound cake recipe, which mars its finely tuned texture and usually produces lackluster chocolate flavor.
Vegetable curries are a great hearty choice for a vegetarian meal. Filled with bold flavors and a good variety of vegetables, they can be healthy, satisfying, and delicious -as long as the vegetables are well cooked and the flavors are balanced.
Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive - and great comfort food.
Butternut squash soup is a fall staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavor — plus, prepping the squash can be time-consuming and unwieldy. We found the solution to these problems in our Dutch oven.
Macaroni and cheese has always been on my "must-explore" list. It's just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it's the boxed version, complete with orange cheese powder, that's made most often.
Chicken Florentine is a buffet-line favorite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce - sometimes stuffed inside, sometimes stacked on top. All of these components are good, but this dish can often be stodgy (think old-fashioned casserole) or fussy (involving dredging chicken in flour and sauteeing).
Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They're simply a peanut butter cookie topped with a Hershey's Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut flavor.
If you think oatmeal comes in a packet, think again.
Highlighting the fresh flavors of Provencal cuisine, soupe au pistou is a classic French soup composed of seasonal vegetables, creamy white beans and fragrant herbs.
With its boozy, coffee-soaked ladyfingers and sweet, creamy filling, it's no wonder tiramisu is Italian for "pick me up."
Microwave popcorn is a great idea -in theory. But most packaged options have a long list of unnatural ingredients and don't taste very good. This fun recipe turns a plain old brown paper bag -the kind you might use to hold your lunch -into a microwave-safe package for popping corn kernels.
A cookie in a skillet? We admit this Internet phenom made us skeptical - until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet.
Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-center mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home cooks.
In Sicily, chickpeas are the favored legume to use in soup. In this version, the mild bean shares the stage with escarole. We knew that dried chickpeas were the way to go for our traditional soup, because we could infuse them with lots of flavor as they cooked.
If you're from the Northeast, or if you haven't been to Chicago, you may dismiss deep-dish pizza out of regional pride. That would be a mistake.
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 flavor and minimal fuss.
The people of Tuscany are known as mangiafagioli, or "bean eaters," a nod to the prominent role beans play in their cuisine. Cannellini (white kidney) beans are the region's most famous legume, and Tuscan cooks go to extremes to ensure these beans are cooked perfectly, from simmering them in rainwater to slow-cooking them overnight in a wine bottle in a fire's dying embers.
Black bean chili should be primarily about the beans - they should be creamy, tender, and well-seasoned. We wanted a hearty bean chili that was as rich, savory, and deeply satisfying as any meat chili out there, yet simple to make in our multicooker.
These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you'll have enough nachos to really get the party started!
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.
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 flavored.
Combine the rich layers of a croissant with the sweet swirls of a cinnamon bun and you'll have one of our favorite brunch pastries: morning buns.
The center-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.
Lettuce wraps are the perfect low-carb vehicle for delicious fillings. We wanted a light but flavor-packed filling and knew an Asian-inspired flavor 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.
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.
Eggplant shines in this dish, where its melt-in-your mouth consistency and ability to soak up a flavor-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.
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, lackluster chicken, sugary canned orange segments and watery greens.
Low and slow is the way to go when it comes to making this yummy fish dish. A low-temperature oven (set to just 300 F) ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they're golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk "glue" adds rich flavor and helps the crumb topping stay put. Even kids who don't usually like fish will like this dish!
Delicately flavored spaghetti squash makes for a fun and interesting vegetarian main, but often the squash must be roasted in the oven while a separate sauce is made on the stove. In the multicooker, however, we could make a simple fresh tomato sauce and cook a large 4-pound spaghetti squash together in one pot.
Poached chicken gets a bad rap for being tough, dry, and a little squeaky between your teeth. But that's probably because poaching is a relatively imprecise cooking method.
Tabbouleh is a signature Levantine salad made of bulgur, parsley, tomato, and onion steeped in a penetrating mint and lemon dressing.