While traditional kugel often takes a sweet route, we were looking for a savory version.
Sweet kugels are traditionally served with Jewish holiday meals, but savory kugels—made with egg noodles, onions, and eggs—make a great side dish to any weeknight meal. We caramelize onions in rendered chicken fat, or schmaltz (or extra-virgin olive oil), to build a savory base of flavor and then mix in parsley, salt, pepper, and eggs. We found that tossing the egg mixture with still-warm noodles helped thicken the eggs slightly so they cling to the noodles rather than sink to the bottom of the casserole. To achieve the characteristic crunchy top, we give the baked casserole a quick pass under the broiler.
Bagel Bread is a sliceable bread loaf with the signature characteristics of a fresh bagel.
To develop our version of Bagel Bread, we started with a basic bagel dough made with high-protein bread flour. We kneaded this dough for a full 10 minutes in a stand mixer to develop gluten and ensure a chewy texture. Then came the odd part: Boiling the risen, not-yet-baked loaf in a solution of water, baking soda, and corn syrup helped the bread achieve a lovely brown crust and gently set its exterior so that when the dough continued to rise in the oven, it had a tight, chewy crumb. Making slashes across the top of the dough allowed steam to escape as it baked and expanded, and coating the dough with a homemade “everything” topping brought it to a place of bagel-like bliss.
This comforting, stick-to-your-ribs butternut squash chili features bold spices and coconut milk.
This chili gets its silky body from a combination of blended peanuts and squash, which we roasted with chopped onions until both the squash and the onions started to char around the edges, giving the soup incredible flavor. We pureed a portion of the roasted vegetables with the dry-roasted peanuts for a rich, smooth base to our soup. We sautéed sweet bell pepper and spicy jalapeño and briefly bloomed the warm spices before adding in the liquid. A combination of diced tomatoes and coconut milk made a creamy but bright broth, and nutty quinoa added heartiness and a subtle pop of texture.
In the Library with Toni Tipton-Martin: The Origins of 40 Cloves of Garlic Recipes
In this video, Toni Tipton-Martin explains the start of the concept of simmering meat with 40 cloves of garlic.
A quick sear to add browning to the scallops transforms their flavor.
Using instant polenta leaves plenty of time to sauté a flavorful bacon-poblano topping for the seared scallops.
Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roasted heads.
For silky, spreadable, nutty-sweet garlic, we prefer garlic confit—a preparation that calls for gently heating peeled cloves in oil—to roasting whole heads of garlic. Preparing garlic confit is faster than roasting because oil transfers heat more efficiently than air. All the cloves get equal exposure to the hot oil, so they soften and color evenly. Cooking whole peeled cloves also saved us the step of squeezing the cloves out of sticky skins after cooking, and no garlic was wasted by being lopped off or left behind in the bulb. The resulting garlic confit—and the flavorful oil it produced—was ready to be used in countless applications.
Once you have these Portuguese breakfast treats, you’ll find dozens of ways to enjoy them.
Though they look a lot like English muffins, these Portuguese “cakes” (“bolos” means “cakes” and “lêvedos” means “leavened”), originally from the Azores, are denser and richer, with a fair amount of sweetness and a rich crumb thanks to whole milk, eggs, and butter. Inspired by a visit to Central Bakery, a Portuguese bakery in Tiverton, Rhode Island, that turns out dozens of bolos lêvedos a day, we set out to create a smaller-scale recipe for the home kitchen. First, to ensure that the dough would be hydrated enough to create a tender finished product, we followed a method called tangzhong, which involves quickly heating a small portion of flour and liquid to form a paste before mixing in the rest of the ingredients. This helped hydrate the dough quickly and created a more workable dough (it also helped the cooked bolos stay fresh for longer). To further ensure full hydration and tender bolos, we included an autolyse step: mixing everything together (except for the sugar and salt) and allowing it to rest for 15 minutes to fully hydrate and get a head start on gluten development. Adding a bit of lemon zest and cinnamon to the dough gave our muffins the subtle flavors and aromas of citrus and warm spice. After a traditional two-stage rise, we browned our muffins in a skillet and finished cooking them in the oven, which yielded slightly sweet, moist cakes fit for breakfast.
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
Using a preheated Dutch oven provided just the right amount of heat to wilt hearty bitter greens without actually cooking them. We started by sautéing vegetables in the pot and then pulled the pot off the heat to let it cool slightly. When we added the greens, the warm vegetables slightly softened the greens and helped the entire salad retain heat longer. Finally, carefully choosing mix-ins that delivered a wide range of flavors and textures made these salads truly satisfying entrées.
What Should I Do with an Open Can of Chipotle Chiles?
Are you guilty of letting an open can of chipotles fester away in the back of the fridge? With this easy tip, never again!
This innovative take on an American favorite plays with the tangy taste of kimchi.
For our Sloppy Joes with Kimchi Slaw, using store-bought kimchi was a quick and easy way to add both bold flavor and crunch to a quick slaw.
This earthy, sweet, and vibrant dip will brighten any table.
For this bright dip that is inspired by beet dips found in Middle Eastern cuisine, we roasted and shredded beets and then mixed them with creamy Greek yogurt, nutty tahini, oil, garlic, lemon juice, and seasonings. The tahini added a little bitterness and the lemon juice added tang to balance the sweetness of the beets. Letting the dip sit for 30 minutes allowed the flavors to meld and the beets' color to fully come through. A sprinkle of fresh dill added contrasting color and freshness.
Why You Should Burn Your Food (A Little Bit)
In moderation, char adds alluring bitterness, smoke, and depth.
Packed with protein, this salad pops with bold, fresh flavors.
Inspired by Italian fava bean salads, this salad pairs frozen shelled edamame with a garlicky lemon dressing, pungent Pecorino Romano cheese, and refreshing fresh mint and parsley. We blanched the edamame in heavily salted water for 5 minutes to ensure that they were seasoned all the way through and softened just a bit, allowing the dressing to cling to their exteriors.
We wanted cauliflower with nutty, roasted flavor without having to use the oven.
To promote even cooking, we first cut the large cauliflower florets away from the core with kitchen shears and then cut them into smaller 1-inch florets. We cut the denser, longer-cooking core into ½-inch pieces. Just ¼ cup of olive oil heated in a nonstick skillet ensured that both the florets and the core pieces cooked evenly without burning. Cooking the cauliflower uncovered and with minimal stirring for the first few minutes allowed it to fit better in the skillet, and stirring more frequently for the final few minutes produced even tenderness and browning. A bit of red pepper flakes and Pecorino Romano cheese enhanced rather than overshadowed the cauliflower's delicate, nutty, slightly sweet caramel flavor.
For crisp skin, moist meat, and a quick pan sauce, this restaurant method is worth investigating.
To develop a bone-in chicken breast recipe that would produce moist, tender, and crisp-skinned breasts, we turned to pan-roasting, a restaurant technique in which food is browned in a skillet on the stovetop and then slid, skillet and all, into a hot oven to finish cooking. We brined the breasts first for moist and better-seasoned chicken. After cooking the chicken at 450 degrees for crisp skin, we used the caramelized drippings, or fond, left in the pan to make a quick and flavorful sauce for our bone-in chicken breast recipe.
This air fryer shrimp salad brings together an unlikely combination of ingredients.
Why would we use the air fryer for a quick-cooking protein like shrimp? It makes the process hands-off and easy. We tossed fennel and shrimp in a spicy, sharp mixture of extra-virgin olive oil, tart tomato paste, oregano, pepper flakes, and fresh garlic. Then we softened and lightly browned the fennel. Now it was just a matter of placing our shrimp on the vegetable and cooking them till they were tender. We used the remaining oil mixture to toss the fennel and shrimp with cannellini beans, sun-dried tomatoes, watercress, and pepperoncini.
Our work is supported by home cooks; we do not accept outside advertising. In addition to developing failproof recipes, we test supermarket ingredients and equipment to find the best-quality products. We’ve been an independent, unbiased, and trusted resource for cooking information and expertise since 1993.
Unlock all recipes, up-to-date product reviews and buying guides, 800+ full episodes of our TV shows, and more with a 14-day free trial of our All Access Membership. Experience the difference that 100%-reliable recipes and resources make as you cook and shop.
As we like to say in the test kitchen, “We make the mistakes so that you don’t have to.” Every new test kitchen recipe begins as a blank page: We accept no claim, no technique, and no prior recipe as sacred. We simply assemble as many variations as possible, test a half dozen of the most promising, and taste the results. We then construct our own recipe and continue to test it, varying ingredients, techniques, and cooking times. Once we have the best-tasting recipe that’s 100% failproof, we share it with 50,000 at-home volunteer recipe testers. They provide feedback on the clarity of the instructions and the results and tell us whether they’d make the recipe again. Only recipes that score high make it through to you.
The answer is every kind of recipe. We have you covered with more than 14,000 tested and perfected recipes. Get definitive versions of simple roast chicken (turn the oven off partway through roasting for a moist bird) and baked potatoes (we baked 400 to find the key to guaranteed fluffy interiors), and find multiday baking projects, sweet and savory favorites, globally inspired recipes, and recipes for special diets (gluten-free, paleo, vegetarian, vegan, and dairy-free). We add dozens of all-new recipes to our sites every month, including recipes from our iconic magazines, TV shows, and best-selling cookbooks.
You can view a limited number of pages free each month. Plus enjoy unlimited sampling with an All Access free trial membership. See what a difference cooking with recipes tested and perfected in our test kitchen and vetted by 50,000 at-home cooks makes in your life and become part of the America’s Test Kitchen community. We’re holding a place for you at our table.