Dig in, Discover, and Cook
This quick and easy dinner takes a shrimp boil out to the grill.
Old Bay, lemon, and butter deliver all the flavors of a classic shrimp boil in these grilled foil packs. To ensure that the potatoes cooked through on the grill, we parcooked them in the microwave first.
For the juiciest, most tender meat for chicken salad, turn on your oven.
Most chicken salad recipes call for poaching chicken breasts in simmering water on the stovetop and require constant monitoring of the heat so the meat doesn't dry out. But for ultratender, moist chicken and a no-fuss cooking method, we turned to the gentle, even heat of the oven. We first pounded boneless, skinless chicken breasts to an even thickness so they all cooked at the same rate and then placed them in a baking dish with a little olive oil, salt, and pepper. For a hands-off steaming method, we covered the dish and let the oven do the work. We cut the chicken into cubes for “California-style” chicken salad (which was faster and easier than shredding) and tossed them in a creamy dressing with the simple, classic flavor of mayonnaise and bright, fragrant lemon juice. Curry powder and scallions contributed warmth to this cooling salad, and chopped dried apricots provided pockets of tartness. Crunchy chopped celery and nutty toasted almonds added finishing touches of texture.
Once you try them, you’ll be putting these rhubarb pickles on everything.
Pickled rhubarb is an unexpected crunchy, tangy twist on an underrated seasonal vegetable. We heated a vinegar solution of red wine vinegar (for color and bold flavor) with a bit of water and plenty of sugar to balance the slightly bitter flavor of the rhubarb. We poured the hot brine over the rhubarb and let the mixture cool completely before transferring it to the refrigerator for 24 hours.
We set out to make pork fried rice with plenty of meaty flavor.
Fried rice is typically made with leftover cooked rice, but we wanted to create a fried rice recipe using freshly cooked rice. To develop a work-around, we used the pasta method to make the rice—cooking it in lots of boiling water washes off excess starch that could cause clumping. Opting for boneless country-style pork ribs and adding a mixture of soy sauce, oyster sauce, and ketchup gave our fried rice a complex, meaty punch.
This Summer, Grill Your Cocktails
Grilled burgers and dogs are cool and all. But what about a refreshing adult beverage?
Olives, tomatoes, hard-cooked eggs, herbs, and a vinaigrette put pan bagnat on the map.
Our version of pan bagnat, a classic Provençal sandwich that shares many of the same ingredients as salade niçoise, features a crusty baguette packed with high-quality jarred tuna, olives, capers, tomatoes, hard-cooked eggs, fresh herbs, and a mustardy vinaigrette. We used a large baguette, which offered enough surface area to accommodate the filling, and removed the inner crumb from the bottom half of the loaf to create a trough that provided more space. Processing the olives, capers, anchovies, and herbs into a coarse “salad” helped those components hold together, and applying the salad in two layers in the sandwich distributed its assertive flavors. To control the bread's moisture absorption, we brushed the cut surfaces with olive oil, which helped waterproof it. Stirring the vinaigrette into the olive salad thickened the dressing so that it didn't oversaturate the crumb, and we also thoroughly drained the tuna and tomato slices to remove much of their liquid. Tightly wrapping the sandwich halves with plastic wrap and pressing them for at least an hour under a heavy Dutch oven tamped down the filling so that the whole package was compact enough to bite through.
The 8 Best Steaks for Grilling, No Matter Your Budget
We’ve been developing grilled steak recipes for 25 years. Here are our favorite steaks to grill.
Crumbled Italian sausage adds bulk and depth to this quick one-pan dinner.
For a one-pan weeknight crowd-pleaser, we brown sweet Italian sausage and cook cheese tortellini in the same skillet.
We looked for ingredients to support, not sideline, lovely springtime snap peas.
For a salad that showed off a variety of fresh, seasonal flavors to complement sugar snap peas, we added a few handfuls of peppery arugula, some thinly sliced spicy red radishes, and a healthy amount of cooling English cucumber. We tried the sugar snap peas both blanched and raw and found that raw peas gave the salad the best texture. For the prettiest presentation, we cut the pods in half diagonally. We dressed the components in an easy, creamy white wine vinaigrette bolstered with chopped dill and a bit of mustard for personality.
Too much cottage cheese leaves this hearty cornbread bland. Our version achieves the perfect balance.
Recipes for Broccoli-Cheese Cornbread call for corn muffin mix, chopped onion, buttermilk, cottage cheese, and frozen broccoli, and too often they turn out wet and wan. Our first step was to nix the mix and make our own cornbread. For a bread that’s moist but not wet, we eliminate the buttermilk, using just cottage cheese instead, and thoroughly pat dry the broccoli. To amp up flavor, we sauté the onion in butter before adding it in and stir hot sauce and cheddar cheese into the batter. For convenience, we bake the bread in the same skillet we use to sauté the onion, and a final sprinkling of cheese on top creates a flavorful brown crust.
How to Quick-Pickle Anything
Got produce, salt, and vinegar? You're minutes away from a tangy, crunchy condiment.
We reimagined a favorite sandwich as a main-course salad. Meet the BLT Salad.
To ensure that we didn't have a watery salad, we started by cutting ripe tomatoes into chunks and tossing them with salt and pepper in a bowl. We then set them aside while preparing the other ingredients. We decided to double down on the bacon flavor by cooking torn pieces of ciabatta in the bacon drippings to make crunchy, supersavory croutons. For the dressing, we mixed puckery red wine vinegar and mayonnaise with a little olive oil (to help rein in the sweetness of the mayo) and stirred in 2 teaspoons of spicy Dijon mustard to give the dressing added dimension and punch. Torn fresh basil leaves, added before we tossed the concentrated tomatoes into the salad, contributed a fragrant freshness.
Is Your “Natural” Cleaner Even Doing Anything?
Your cleaner may claim to not use any harsh chemicals and to protect the environment. What does this actually mean for you?
Pairing sweet melon with salty, savory elements is nothing new—it's how you do it that matters.
Melon salads are ideal hot-weather fare, but they're prone to some common pitfalls: namely, watered-down dressings and garnishes that slide to the bottom of the salad bowl. Because watermelons vary in sweetness, we started by tasting our watermelon to determine how much sugar to incorporate into our dressing. To counter the abundant water contributed by the watermelon, we made an intense dressing with assertive ingredients such as lime juice, scallions, serrano chiles, and fresh cilantro, but we skipped the oil, which would only be repelled by the water on the surface of the watermelon. Instead we added richness with chopped roasted pepitas and cotija cheese, which adhered to the surface of the watermelon pieces and held on to the dressing. To avoid watering down the dressing, we left the watermelon in large chunks, which freed less juice and accentuated the contrast between the well-seasoned exterior and the sweet, juicy interior.
Fresh, cheap, plentiful. . . and often boring. Time for a new you, zucchini.
To avoid overcooked, watery zucchini, we cut them in half lengthwise and scored a crosshatch pattern into the cut sides with a sharp paring knife. We brushed the zucchini with olive oil and seasoned it with salt and pepper before charring it on the grill alongside a red bell pepper. We then steamed the bell pepper and blended it with red wine vinegar, garlic, and toasted almonds to create a tangy sauce. For an herbaceous touch, we finished the sauce by folding in chopped basil right before serving.
This Mango-Mint Salsa is a versatile accompaniment to rich grilled meats and fish.
Combining sweet mango, tart lime juice, and spicy minced jalapeño, this easy-to-make salsa is a perfect foil to salmon, meat, or chicken.
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