Season 5
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Family Favorites
In this episode, we offer delicious, relatively straightforward fare that appeals to young and old. What kid—or adult—doesn't look forward to macaroni and cheese or barbecued chicken?
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Flash in a Pan
Far too often, quick and easy weeknight cooking reflects the minimal effort exerted to make the meal. But it doesn’t have to be this way. We start with two quick-cooking classics—sautéed chicken cutlets and pan-seared shrimp—and elevate them from the everyday.
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Two Roast Chickens
We offer two inspired takes on roast chicken. Our roast lemon chicken starts by following a conventional path but ends with a twist. And there’s nothing conventional about cooking a butterflied chicken under a brick. But these two recipes do have some things in common: both deliver crisp skin and lots of flavor. Best of all, both recipes are fairly easy to execute.
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Pork Chops and Gravy
It sometimes seems the simplest recipes suffer the worst fate in modern cookbooks. Maybe it’s because no one really cares enough about these dishes to get them right. The test kitchen was committed to breathing new life into these old-fashioned American recipes: stuffed pork chops, gravy, and glazed carrots.
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Regional Classics
Some local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. And Cincinnati chili is American original, served with buttered spaghetti, kidney beans, cheddar cheese, and chopped onions. Our goal when developing our versions of these dishes was to remain faithful to the originals while making the recipes approachable for cooks who may not have grown up with them.
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A Soup Supper
Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do. Our vibrant lentil soup fits the bill, and we round out this meal with a quick cheese bread.
