ArcaMax

Sweet potatoes present certain advantages over regular potatoes when it comes to mashing: They contain more moisture, less starch, and smaller starch granules, so they cook up smooth and creamy. The only problem is that their looser structure absorbs more moisture during a boil, waterlogging the potatoes and diluting their flavor. We cooked the ...Read more

Braising lamb shanks turns this richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb all too often leads to a greasy sauce. We avoid this pitfall by trimming the shanks well and then browning them before adding liquid to get a head start on rendering their fat. We also de-fat the braising liquid after the...Read more

Commercial taco kits are convenient, but the seasoning packets taste dusty and flat and the shells are short on flavor and prone to cracking.

Frying your own shells results in great taste and texture, but the process is tedious and messy. Instead, we made tacos dorados, a Mexican preparation in which corn tortillas are stuffed with a beef ...Read more

Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete.

We use unsweetened chocolate for a bold chocolate flavor and a cakey brownie batter so the added liquid from the cream cheese filling doesn’t make the brownies soggy or too dense. The addition of sour cream...Read more

We wanted juicy, perfectly cooked pork chops wrapped in a crispy and deeply flavored crust. But since air fryers don’t fry in the same way that a hot pan with oil does, we had trouble achieving a well-browned, crisp crust. Pretoasting the breading in the microwave with a little melted butter helped significantly, but it was when we switched ...Read more

This plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil. Dressing the kale first gave the tough greens time to soften while we fried the tofu.

Kale Salad with Crispy Tofu and Miso-Ginger Dressing

Serves: 4

1/4 cup seasoned rice vinegar

3 tablespoons toasted sesame oil

3 tablespoons white miso

1 ...Read more

Tomato started showing up in mac and cheese on menus around the turn of the 20th century and continued to appear regularly in cookbooks throughout the 1950s. Recently the combination has fallen off the radar, but we hoped to revive this once-popular recipe.

To pack in bright tomato flavor, we tried every type of tomato product we could think of...Read more

If you’re like us, you tend to buy Halloween candy you wouldn’t mind having as leftovers. And you can use that leftover candy to make a host of sweet treats like these candy-coated caramel apples. Then all you need to do is invite a few friends over to help you devour these delicious bites.

Candy-Coated Caramel Apples

Makes ...Read more

We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method.

We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to 5 inches wide, and we found that leaving a 1/4-inch-thick ...Read more

We wanted to make a creamy, complex broccoli pasta that contains an ample amount of the vegetable.

We started off by blanching the broccoli stems and florets, a convenient technique since cooking pasta also requires a pot of boiling water, and we blended the stems and some of the florets with a pesto-inspired roster of ingredients to make a ...Read more

Garlic bread is simple to make but often a disappointment to eat, with either too much or too little garlic flavor and bread that’s steamed and unevenly browned.

For an evenly toasted version with garlic flavor that was prominent but not harsh, we briefly microwaved fresh garlic (grated to a paste with a rasp-style grater) and butter and ...Read more

These truffle-like treats hit the spot as the ultimate homemade chocolate snack, without requiring the hassle of an oven. Crushed chocolate sandwich cookies created a decadent, fudgy base, which was bound together with melted chocolate chips, butter and sweetened condensed milk. After chilling, an extra layer of melted chocolate added more ...Read more

Pantelleria is an island off the coast of Sicily, and pesto pantesco is the island’s version of Italy’s iconic mashed sauce. It’s made by pulverizing locally grown staples such as tomatoes, garlic, basil and/or parsley, almonds and, most notably, capers with olive oil until the mixture is coarsely pureed.

Salted capers are the hallmark of...Read more

Without using a fiery spit, we managed to mimic the typical cooking method of this Greek favorite in three steps. To jump-start the cooking, we first covered the marinated pork and steamed it in the oven. Uncovering and continuing to roast the pork helped dry out its exterior. Finally, some time under the broiler gave the meat a crisp, well-...Read more

Summer might be winding down, but this pasta dish highlights some of the season’s best bounty. Blending fresh basil into reduced cream with Parmesan made a rich, savory, herbaceous sauce for tortellini, offsetting the sweetness of the fresh corn and mellowing the spice of a Fresno chile.

Tortellini with Corn and Basil Cream Sauce

Serves 4

2...Read more

In caprese salad, mozzarella and basil enhance tomato slices with freshness and dairy richness. We wanted to borrow that formula but shake up a few of the traditional components.

Heirloom tomato slices, packed with ample, flavorful juice, were large enough to cut into thick slabs and shingle with salty pan-seared slices of halloumi. A simple ...Read more

Looking for something different to cook for a holiday weekend get-together? Grilled pork tenderloin is a wonderful choice. We pound the pork tenderloins into thin, uniform steaks for exceptionally fast cooking, so you’ll have plenty of time to prepare the meal and mingle with your guests.

Grilled Pork Tenderloin and Summer Squash with ...Read more