They don’t tell you this, but with 1 lb. of squid in your refrigerator, you are 20 minutes from a summery, seaside Italian vacation—regardless of your actual location or the time of year. This weeknight-friendly dish comes together in a flash with the help of kitchen staples that never go out of season, like lemon, … Read more
While a whole roast duck might seem like a special-occasion dish—something you’d serve for Christmas dinner or order in certain Chinese restaurants—it’s actually very simple to make. If you can prepare a Thanksgiving turkey (or even a roast chicken), you can cook a whole duck. In some ways, cooking duck is even easier than cooking … 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. Buldak, or fire chicken, is a spicy, saucy Korean dish that practically begs … 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. While gnocchi is delicious no matter the preparation, it’s most superior when baked and browned—not boiled, as its … Read more
This green curry coconut cod features one of my favorite techniques for cooking a protein: poaching in a vibrant sauce, this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process. … Read more
Step 1 Bring a large pot of salted water to a boil. Add 6 oz. (170 g) jumbo pasta shells and cook for 2 minutes shy of al dente according to the package directions. Drain, then spread onto a sheet pan until cool enough to handle Step 2 Preheat oven to 350°. In a food … Read more
Step 1 Preheat oven to 425°. Toss 1 lb. precut ½” pieces butternut squash and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet to coat; season with kosher salt and freshly ground pepper. Push squash to one side and arrange 4 thick-cut bacon slices on other side. Bake until bacon is lightly browned, … Read more
Step 1 Place 1 lb. golden beets (about 3), peeled, cut into small cubes (about ⅓”), in a medium heavy pot, pour in water to cover, and season generously with kosher salt. Bring to a boil and cook 5 minutes (set a timer). Add 12 oz. orecchiette or other short pasta and cook, stirring occasionally, … Read more
No shade to turkey sandwiches, but I’m much more likely to crave this Malaysian-style curry laksa soup the day after Thanksgiving. Zesty, spicy, and bound to awaken my palate, the coconut milk-based broth makes good use of the turkey carcass that served me so well the day before (outside of the holiday season, use the … Read more
Here the fully loaded baked potato gets a total flavor makeover. Sweet potatoes take center stage, roasted whole alongside spiced chickpeas that get delightfully crisp in the oven. You’ll dress up the tender spuds with a medley of chaat-inspired toppings and a quick herbaceous blender sauce. Don’t skimp on the chaat masala-tossed crispy fried onions—any … Read more