A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting...
Our version of this take-out classic is surprisingly easy to make and requires just one skillet. While truly authentic pad thai, with its sweet, sour, and...
With the end of the school year looming, the proud parents of any number of soon-to-be-minted graduates are wondering how to pull off a celebratory party...
PORTLAND, Maine — More people outside the U.S. are enjoying the New England tradition of cracking open a freshly cooked American lobster, and that experience hinges...
Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. America’s Test Kitchen wanted to guarantee moist...
The key to perfectly roasted salmon is to preheat a baking sheet in a very hot oven, then lay the fish on the hot pan and...
Unlike diner-style omelets bursting with cheese, meat, and vegetables, French omelets are rolled, not folded, over minimal filling. Served for breakfast or as a light lunch...
Asparagus is by far the favourite vegetable of the d’Arabian family. All four of my school-aged daughters truly love it. I can serve nearly three pounds...
Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There’s some controversy about who invented this wonderful dish,...
Grilled fish is the official dish of summer around our house. There is nothing I love to eat more in warm weather than a piece of...