Season 7
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Even More Italian Classics
Just when we think we’ve become familiar with every Italian dish under the sun, we’re pleasantly surprised to come across one we’ve somehow overlooked—Spaghetti with Marinara Sauce.
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More Tex-Mex Favorites
We love good Tex-Mex, but depending on which part of the country you live in, chances are you’d be better off preparing it yourself at home. We wanted to take a look at two Tex-Mex favorites, chicken fajitas and huevos rancheros, and create authentic, tasty versions we could stand behind.
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Not Your Average Stir-Fry
We look to a restaurant favorite—Thai chile beef—and set out to streamline it without compromising its interesting combination of flavors. We also wanted to find out the secret to making great potstickers: the right filling, the right wrapper, and a method of assembly that wasn’t overly complicated and didn’t take all day.
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Staying in For Chinese Takeout
We love a good stir-fry served with rice, but sometimes a change of pace is welcome. A noodle cake, a savory round of tender noodles sautéed in a skillet until the exterior is crisp, is the perfect base for a saucy stir-fry. We’ve enjoyed noodle cakes in restaurants, but never at home. We set out to find the best way to make one.
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Meat and Potatoes for Company
Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. While the hallmark of this luxury cut is its buttery, tender texture, some argue that the beefy flavor is too mild, lacking the oomph of fattier cuts like rib eye. So we aim to boost the filet mignon’s flavor with a lively peppercorn crust and a rich pan sauce.
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Chicken Kiev
Commonly found in banquet halls and at catered events, this once-highbrow dish has become a bit of a joke. But after preparing several cookbook versions, we realized that pairing a crisp-fried coating with a delicately flavored butter sauce was a great idea that deserved a revival.
