If you ask your preferred AI informant “how to boil chicken” and wind up with an overcooked puck of poultry, shame on the programmers—but they aren’t entirely to blame. The better question is: How should I poach chicken? Poaching refers to something cooked gently in a simmering liquid. Boiling, on the other hand, is rough … Read more
As legend has it, around 1914, Roman chef Alfredo Di Lelio combined eggs, butter, and Parmigiano-Reggiano to create the dish that would come to bear his name. Fettuccine Alfredo recipes have since evolved into the cheesy highlight at practically every Italian-American restaurant in the U.S. Traditionalists will tell you that you only need freshly grated … Read more
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. Click here for even more one-pan meals. Buffalo chicken dip is impossible to dislike. It’s creamy, spicy, and tangy—and paired with crunchy celery and punchy … Read more
Whether you’ve got a bounty of fresh shell beans (lucky you), a pile of wax beans, or a few canned cannellinis stashed in the back of your pantry, a bean salad is an excellent way to put them to use. Not only does this simple preparation add color and texture to a plate, but it … Read more
Step 1 Combine 1½ lb. parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large, 2 Tbsp. unsalted butter, cut into pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground coriander, and 1 cup water in a cold large skillet. Set over medium heat, cover, and cook until parsnips are … Read more
Here is a nice traumatizing story that lives in my mind when I eat this dish. I’d always wanted a pet rabbit when I was growing up. One lucky day, my grandmother finally bought a rabbit at the Vietnamese farmer’s market in our neighborhood, where a vendor sold live ducks, chickens, and rabbits. I held … Read more
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that. This riff on the classic Laotian dish uses crumbled tempeh—slightly nutty in flavor … Read more
Step 1 Preheat oven to 425°. Arrange 4 large shallots, peeled, quartered lengthwise, and 2 lb. medium carrots, scrubbed, trimmed, on a rimmed baking sheet. Drizzle with extra-virgin olive oil, season with kosher salt, and toss to coat. Roast until carrots are mostly tender, 27–32 minutes. Transfer half of carrots to a cutting board and … Read more
Step 1 Season one 7–9-lb. skinless, bone-in pork shoulder, fat cap trimmed to ¼”, patted dry, all over with kosher salt and freshly ground black pepper (about 1 tsp. salt per pound is a good rule of thumb, so don’t be shy here). Let sit at room temperature at least 30 minutes and up to … Read more
Beef and barley soup is a comfort food classic, but the amount of time it takes to transform tough cuts of beef into shreddy morsels makes it far from a weeknight affair. (Think: Three to four hours.) Enter: This quick, truly weeknight-friendly version of the winter staple that goes from pot to bowl in a … Read more