Using green goddess dressing as a marinade for roast chicken, as Cook's Country suggests, is a brilliant idea: bright, fresh flavors complement the chicken, while the acid in the marinade tenderizes the meat and the sugar caramelizes the skin.
Pão de ló is an unusual Portuguese sponge cake that harbors a hidden surprise beneath its browned, creased surface. It's the perfect cake for late summer in its simplicity, or to celebrate the return of Christopher Kimball's Milk Street Television.
The Mid-Autumn or Moon Festival is "like Thanksgiving," according to the organizer of a bakers' box of unique mooncakes, stylized pastries intimately associated with the celebration of the Festival. "I wanted to find a medium to bring everyone together."
Cook's Country is returning for its fourteenth season, and while it has a new editor-in-chief, the show still spotlights perfected home-cook versions of down-home American specialties like popcorn chicken.
The waning of summer and approach of Labor Day means a new season of Christopher Kimball's Milk Street Television and plenty of opportunities to grill. Treat yourself with a nice, Middle Eastern-inspired rib-eye.
The Great American Recipe, premiering in summer of 2022, will spotlight the signature dishes of talented home cooks from around the country, who will compete before a panel of judges including Chicago's Graham Elliot to have their dish named "The Great American Recipe."
Pastries from Michelin-starred chefs sit jewel-like next to buns from decades-old stalwarts of the community and treats from Instagram bakers in With Warm Welcome's Bakers Box, which aims to spotlight Asian American pastry chefs and their personal stories.
What's better than a dessert that requires almost no effort? The biggest thing this recipe for a bright buttermilk vanilla panna cotta from America's Test Kitchen asks is some extra space in the fridge and a few hours.
Try a Breton classic from northern France, courtesy a perfected recipe from America's Test Kitchen: the galette complete, a buckwheat crepe filled with ham and cheese and topped with an egg. It's like a croque madame in crepe form.
The basic model is simple: “Why don’t you give us some funding to keep our restaurant workers employed and we’ll just feed people for free?” Restaurants like Mi Tocaya Antojería and the nonprofit Community Kitchen and Canteen have taken it up during the pandemic.
Women are drastically under-represented as lead chefs in the restaurant business, but a new nonprofit aims to begin changing that. “I feel like the difficulties and the lack of systemic support for motherhood are a big part of why a lot of women drop out of this industry," says Beverly Kim.