Harold's Rib

Lamb ribs with a Germanic sensibility

Harold Dieterle, the winner of Top Chef’s first season, is not a chef known to shy from a challenge. Even though he has never set foot on German soil, Dieterle doesn’t...

Good Egg

Pickling gives traditional egg salad a modern boost

Protein-packed and mayonnaise-coated “salad” sandwiches--think chicken salad or tuna salad--have long been quick lunches, thanks to their ease and economy. One of chef...

Fry Away Home

A stir-fry that's quick, healthful and flavorful

In our early cooking days, a stir-fry meant overcooking whatever meat and vegetables we had on hand in a liberal dousing of soy sauce. Our Test Kitchen takes a more nuanced...

Hot Chick

Not your average chicken sandwich

Matt Selby, the chef of the newly opened Corner House in Denver, Colorado, believes that anyone can cook. Starting this month, he will teach cooking classes to Denver locals,...

Broc Steady

Use broccoli stems in a creamy, healthful soup

In the world of broccoli, florets usually have all the fun. That is, until our Test Kitchen figured out a way to use the cruciferous vegetable’s leftover stems: as a base for...

Veg Out

A Sicilian sauce that makes any vegetable better

Maria Hines, the chef-owner of Seattle’s celebrated Tilth and Golden Beetle, spent a week and a half in Sicily exploring that island's food and culture before the...