Recipe
Recipe | America’s Test Kitchen’s Whoopie Pies
Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence. For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of…
Recipe | America’s Test Kitchen’s Barbecued Tempeh Skewers With Grilled Romaine
Cooking protein-packed tempeh on the grill gives it great smoky flavor and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh. [FLEX-CONTENT] A portion of the barbecue sauce,…
Recipe | America’s Test Kitchen’s Honey-Glazed Roasted Peaches
It might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tossing peeled and halved peaches with a little sugar, salt, and lemon juice to season the…
Recipe | America’s Test Kitchen’s Classic Barbecued Chicken
A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not charred) exterior surrounding moist, evenly cooked meat. Our Classic Barbecue Sauce gave simple chicken parts all the intense, multidimensional flavor we craved, but the…
Recipe | Pretzel Bites & Obatzda
Showing authentic German food to the world has long been my mantra. And this recipe for homemade pretzel bites and an Obatzda cheese spread is one of my go-to entertaining recipes. The pretzels are easy to make. While they need several resting periods (and are not for the totally impatient), they are worth it. The…
Recipe | Brunch Strata
It’s Saturday night and you know you’re not going to want to leave the house on Sunday morning. You love breakfast and going out to brunch sounds tempting, but we all need a day to just chill out in the morning. Making a trip to the grocery store? Might as well go out for brunch….
Recipe | Megan Garrelts’ Lemon Meringue Pie
You may cheat with a cookie exchange or a bit of peppermint bark, but if you want to bring the whole family to the table during the holidays, it’s time you learned to bake a pie. In order to get a pie right, you’ve got to have a pie mentor, someone who can navigate the…
Recipe | Lidia Bastianich’s Carrot and Chickpea Dip
Parties are like ballroom dancing. If you can swing a good dip, it’s a showstopper. I decided to take chef Lidia Bastianich’s Carrot and Chickpea Dip for a spin. It’s featured on page 37 of “Celebrate Like An Italian,” her twelfth cookbook, which was released last month. It’s one of 220 recipes in the book…
Recipe | Chef John C. Smith’s Pickled Gulf Shrimp
At EJ’s Urban Eatery (1414 W 9th St.), you walk through the split dining room to get to the ordering counter, which doubles as the host station. And it’s there that a chalkboard menu awaits with an invitation to make up your plate. The month-old EJ’s is a modern take on a ‘Meat and Three,’…
Recipe | Lasagna-Stuffed Spaghetti Squash
Many of us find comfort in food, but finding comfort food without the guilt can be a bit more challenging. In Hungry Girl Clean & Hungry Obsessed!, Lisa Lillien believes she found a new way to enjoy comfort food, offering up her take on nachos, cheesesteaks, and brownies. “I live by the 80/20 rule, wherein…