Oh, Kale No

The next kale salad you'll crave

You’ve likely already eaten your weight in kale salads this year. But trust us when we tell you that this version from our Test Kitchen surpasses any you’ve tried. Gone...

Lobster-ish Fish

Celebrating sweet, meaty monkfish

With its sweet and succulent flavor, monkfish, which has long been known as a stand-in for lobster, mimics the crustacean’s richness while while being much easier to...

Dashi Does It

A tasteful, balanced bowl

Dashi is to the world of Japanese cuisine what chicken stock is to many Western cuisines: a liquid boost that immediately offers depth to soups, sauces and a host of brothy dishes....

Grand (S)lamb

Mary never had a lamb like this

Though the meat-centric menu at Timothy Rattray’s newly opened restaurant, The Granary, in San Antonio, Texas, largely pays homage to Texas barbecue, Rattray also...

Knob Hill

Fresh turmeric juice that's easy to swallow

In the spirit of spring cleaning, we’re devoting our Test Kitchen recipes this month to detoxification, focusing on foods that purify the digestive system, like...

Curry Melting Pot

A multicultural chicken-and-chorizo curry

Before landing on the menu at Chicago’s Fat Rice, Abraham Conlon’s chorizo-and-chicken curry, aka po kok gai, made its mark halfway around the world in Macau, a former...