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
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
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
We’ve said it before, and we’ll say it again: Salad is the sleeper hit on any holiday spread, and this crunchy kale and brussels sprouts salad recipe is a shoo-in for annual family favorite. The almonds are toasted in a bit of olive oil, infusing them with extra-savory flavor, while the dressing is made from … 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. I come from a hot-dog-loving family and jump at any opportunity to throw … Read more
For dinner, senior commerce writer Emily Farris really only wants one thing: salad. Recently free from an 11-year marriage and the heavy meals it was filled with, Farris is rebuilding her life, starting with this cruciferous bowl of crunchy goodness, greens, and beans. This crunchy salad is built around a base of marinated canned beans … Read more
If this isn’t the world’s best potato salad recipe, it’s certainly a strong contender. Created by legendary New Orleans chef Leah Chase, the dish gets its subtle kick from white rather than black pepper. The type of potato you choose will have the biggest effect on your potato salad: Russet potatoes will break down a … Read more
In hot weather, nothing satisfies like ice-cold kongguksu, a Korean soy milk noodle soup. This version is more saucy than brothy thanks to the inclusion of nutty tahini and savory miso, which add both body and flavor. You can top your bowl with whatever vegetables or crunchy bits you have on hand (grated carrots, sliced … Read more
Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over … Read more
Summer food is a very particular quandary: some of the best produce of the year, during arguably the worst cooking season (too hot, too stuffy, too sweaty). The no-cook route is great, paved with salads and stone fruits aplenty, but it’s when you find yourself on the internet searching, “How many nights in a row … Read more