Recipes
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Versatile chickpeas are your ticket to an array of satisfying meals, including these cakes
To produce a facsimile of falafel with much less work, we streamlined the chickpea mixture from our popular falafel recipe. By pulsing chickpeas, aromatics, and spices in a food processor, we easily created a cohesive blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon and mint beautifully complemented the ...Read more
This springtime dessert actually tastes like strawberries
We found that trying to add fresh strawberries, whether chopped or pureed, directly to the filling compromised the creamy texture of the cheesecake layer and prevented the bars from setting up correctly. Instead, we pureed the fresh berries and stirred them into a sweetened sour cream topping that we spread over the almost-done filling. After ...Read more
These vegetarian-friendly burgers are delicious
A food processor makes quick work of chopping not just the fish but also our fresh bread crumbs for these salmon burgers. We use just enough bread and mayonnaise (plus some choice flavorings) to bind the burgers together while letting the salmon still shine through. Broiling the salmon burgers on a sheet pan in the oven allowed us to prepare a ...Read more
Try our take on latkes for Passover
A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
Thick and Creamy Potato Latkes
Makes approximately 14 3-inch pancakes
2 pounds Yukon Gold potatoes or russet potatoes, peeled
1 medium yellow onion peeled and cut into eighths
1 large egg
4 ...Read more
This isn’t your average breakfast burrito
Breakfast burritos first appeared on a menu in 1975 at Tia Sophia’s in Santa Fe, New Mexico, but now they’re beloved around the United States as a handheld, hearty, and customizable morning meal.
For our version, we wanted potatoes that stayed extra-crispy. Frozen tater tots, thawed and then smashed flat in the skillet, did the trick. Along...Read more
After 100 pounds of potatoes, we finally got a recipe for tots that adults can’t get enough of
We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior.
Many recipes simply mix coarsely ground potato with flour and egg, but these tots fried up into raw, ...Read more
Soup made with canned beans is convenient, satisfying and surprisingly sophisticated
To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, which made the soup especially creamy. Blending the beans with a small amount of liquid helped their skins ...Read more
Breakfast? Dessert? Sweet Easter dinner roll? This balanced bun checks all the boxes
For a light and airy, slightly sweet Easter bun, we added plumped raisins to a simple, water-based yeasted dough and gave it plenty of time to rise. Butter and eggs added richness, and an egg wash gave the buns a gorgeous golden-brown sheen once baked. To decorate our baked buns, we opted for a simple icing, which we piped in long continuous ...Read more
Craving a sweet treat? Use your cast-iron skillet to make a luscious dessert
A 12-inch cast-iron skillet can handle just about any meal, from breakfast to dessert — and brownies are no exception. The best ones have crispy, chewy edges and rich, fudgy middles.
A combination of Dutch-processed cocoa powder and unsweetened chocolate created complexity, and a little vanilla added more depth. To achieve that perfect ...Read more
This easy, one-skillet supper will make you see cod in a whole new light
For a light dinner with the convenience of a one-pan meal, we paired a Mexican staple (green rice) with fresh, flaky fish. The trick to perfectly cooked fish and rice all in the same dish? Staggered cooking.
To start, we pureed cilantro, spinach, and a jalapeno in a blender to form a bright, piquant base for cooking the rice. Then we sprinkled ...Read more
Enjoy a taste of Irish pub fare with bangers and mash on Paddy’s Day
This classic, comforting dish is ready in less than an hour — perfect for a weeknight dinner. We seared bratwursts, and after building our pan sauce of butter, onion, beef broth, and stout, returned them to the pan to cook through, bumping up the sauce’s meaty flavor. We thickened the gravy with a bit of flour and finished it with more ...Read more
If you’re looking for the best quiche recipe, this is it!
After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, 1 cup of milk, and 1 cup of heavy cream.
We found that a baking temperature of 375 degrees was low enough to set the custard gently and ...Read more
The best waffles are crisp on the outside and creamy on the inside
We wanted a waffle recipe that produced crisp-on-the-outside, creamy-on-the-inside waffles. We found that a thick batter lets the outside of the waffle become crisp, while the inside remains custardy. Buttermilk made our batter extra thick.
Because crispness is so important in waffles, we tried substituting cornmeal for a bit of the flour in ...Read more
Meat sauce without the meat? Even carnivores will take to this rich, flavorful pasta dinner
We amped up the “meatiness” in this vegetarian pasta sauce by using a full pound of savory cremini mushrooms and a hefty amount of tomato paste.
Rigatoni with Quick Mushroom Bolognese
Serves 4
1 pound rigatoni
3/4 teaspoon table salt, plus salt for cooking pasta
1 pound cremini mushrooms, trimmed and quartered
3 tablespoons extra-...Read more
Torta caprese often trades on cloying fudge-like density and one-note chocolate flavor
Torta caprese is an Italian flourless chocolate cake that contains finely ground almonds, which subtly break up the fudgy crumb. Our version of torta caprese contains melted butter and bittersweet chocolate as well as vanilla, cocoa powder, and salt that boost the chocolate’s complexity.
Instead of grinding almonds in a food processor, we use...Read more
Cooking up chicken thighs? Take this dish to the next level with a scrumptious sauce
Orange juice and zest reduced down to make a sweet-sour-savory pan sauce to coat crispy-skinned chicken thighs.
Orange-Rosemary Chicken Thighs with Brussels Sprouts
Serves 4
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 3/4 teaspoons table salt, divided
1 1/4 teaspoons pepper, divided
1 1/2 pounds Brussels sprouts, trimmed and halved...Read more