Peas, Man

When spring peas are sweet, make pea soup

Come late spring when balmy evenings edge into Portland, Oregon, David Padberg, the chef at Raven & Rose, gives hot soups the cold shoulder. Padberg’s savory...

Missing Link

Sweet-and-spicy pepper-and-onion relish makes this sausage

In our version of sausage with peppers and onions, we took the obligatory vegetable topper and instead of simply sautéing it in a skillet, we cooked the peppers and onions...

Toast With the Most

White wine helps clams open up

Location, location, location: The newly opened Cull & Pistol is smack-dab in the center of one of New York City’s culinary highlights: Chelsea Market. Diners at this...

Pretty Please, With a Strawberry on Top

Roasted strawberries elevate the humble vanilla sundae

Make your next sundae anything but vanilla by topping it with our Test Kitchen’s roasted strawberries--a method that brings out any berries’ naturally sweet juices. But...

Kewpie Groupie

Japan's favorite condiment meets an American staple

We’re not ones to shy away from excess: Take, for example, Chex Mix roasted in duck fat, or a mortadella-enriched Bolognese sauce. But when we heard that Paul Qui, the chef...

Crafty Carrots

A chef's trick for uprooting cooked carrots

Erick Harcey, the chef at Parka in Minneapolis, Minnesota, says that 60 percent of the dishes served at the restaurant land in diners’ comfort zone. The other 40...