In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. This recipe borrows all of the flavors of classic French onion soup and reimagines them as a cozy weeknight pasta. Loaded with a wealth of … Read more
A sheet-pan dinner is easy to make, and can be just as comforting as its more involved, multi-pot-and-pan counterparts. Case in point: These glossy, sticky-sweet apricot chicken legs roasted alongside carrots and a red onion. They make for a quick, stress-free dinner that hits all the marks. The secret to making it fuss-free all comes … Read more
Historically prized for their curative properties and health benefits, fresh herbs like mint, basil, and tarragon are champions in the kitchen. They offer endless opportunities to upgrade the flavors of virtually any dish (cocktails too!), bringing a level of deliciousness and finesse that simply can’t be matched by dried herbs or spices. But, if you’re … Read more
I once heard the Appalachian author and editor Ronni Lundy say, “There’s no such thing as a bad biscuit,” and the idea has stuck with me over the years as I’ve tried many times to prove her wrong: overworking, overcooking, and generally overthinking dozens of attempts. Even a botched biscuit has its charms when it’s … Read more
Let’s talk about that unassuming container of hummus in your fridge. Yes, that one. Because guess what? It’s not just a dip but your gateway to a next-level velvety dressing. Chickpeas aside, when you think of the typical ingredients that go into hummus—tahini, garlic, lemon juice, and olive oil—you essentially have the makings of a … Read more
Step 1 Whisk together 1⅓ cups whole-milk Greek yogurt, 2 tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 garlic clove, finely grated, 1 Tbsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Taste sauce and season with more salt if needed. Set … Read more