Yogurt-Feta Dip
Chances are, you still have at least one late-summer get-together left that calls for an easy appetizer. While opening a packet of just-add-sour-cream dehydrated soup may be tempting, we promise this dip is equally effortless--and much better f...
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Chorizo with Piquillo Pepper Dip
This recipe was originally published as part of a menu in More »
Chicken Skewers with Chive Dip
This recipe was originally published as part of our Smart Bunch dinner party.
TT Test Kitchen Tip: More »
Sour Cream-Onion Dip
To learn more about this recipe, see our related story, Lunch-Hour Blues, in our Los Angeles edition. Want more exclusive recipes from the hottest ...
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Sikil Pak (Pumpkin-Seed Dip)
Mike Isabella is an inquisitive man. The last time we checked in with him, he...
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Hot Crab Dip with Ritz Crackers
To learn more about this recipe, read the related story, "Snack Attack," in our National edition. Want more exclusive recipes from the hottest restauran...
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Aperitivo di Latte di Mandorle
This recipe was originally published as part of a menu in Tasti...
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Very Green Avocado-Tahini Dip
To learn more about this recipe, click here to read the related story, "The Dipping Point," in Tasting Table's Good Taste edition. Want more healthful ...
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Crab-Crème-Fraîche Dip with Sea-Salt Toast
TT Test Kitchen Tip: For a more festive appetizer, top the dip with a few spoonfuls of caviar before serving, or assemble the toasts like individual canapés and top each toast with caviar.
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Insalata di Riso with Tuna, Mortadella, Olives and Emmentaler Cheese
Rebecca Wilcomb left Boston four years ago looking for a warmer city with a thriving food scene. She picked New Orleans, where she became chef de cuisine at Do...
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Sea Bass and "Salad" in Parchment
On many a weeknight, all we can muster for dinner is a salad. But if you spend just a few more moments, those sad leaves can be turned into a light entrée: Simply More »
Three-Herb and Tofu Lettuce Wraps with Soy-Honey Dipping Sauce
The ideal party appetizer is both flavorful enough to impress in just a few bites, and easy to eat (preferably sans fork). Our Test Kitchen’s three-herb and tofu lettuce wraps satisfy both requirements. Crumbled firm tofu is sautéed ...
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Rye-and-Salmon Cakes
Salmon, prized for its high omega-3 content, is one of the stars of the healthful-eating universe, but fishy banquet-hall preparations have given it a bad reputation. Our Test Kitchen solved that issue by flaking the protein-rich seafood into c...
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Roasted Grape and Red Wine Trifle
Who doesn’t like a trifle? Prep-wise, it’s a simple layering job. Eating-wise, it’s a sweet melding of flavors and textures. Our Test Kitchen’s version combines wine-roasted red grapes, Neufchâtel cheese, nonfat yog...
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Green Goddess Guacamole
TT Tip: Adding sour cream makes this guacamole extra creamy and allows the flavors of the herbs to shine. Try substituting crème fraîche for a tangier flavor.
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Chicken Adobo
The first thing Kevin Luzande remembers making as a child was strawberry ice cream. “I put strawberries, milk and ice in the blender,” he recalls. “It didn’t look pink enough.” So Luzande did what any reasonable to...
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Butternut Squash Steak and Eggs
These days, just about any hearty vegetable can be reimagined as a "steak." So when our...
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Spicy Stir-Fried Pork
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 approach to the quick dish, marinating lean pork-cutlet slices in fresh...
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Roast Chicken with Rosemary-Garlic Pan Sauce
“I know it sounds boring,” apologizes Michael Petres, executive chef at St. Louis’ Brasserie by Niche, “but I eat roast chicken a c...
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Chocolate Bark
A certain February holiday usually corners the market on chocolate. Instead of opting for a heart-shaped box, our Test Kitchen got to work on a chocolate treat you can make year-round. This bark, studded with agave-sweetened granola, cacao nibs...
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Kabocha-Squash Hummus
When faced with an abundance of winter squash, Harvest Restaurant chef Coby Lee Ming might have served it mashed, roasted or puréed into soup. Instead, she ma...
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Kasha-Stuffed Acorn Squash with Pomegranates, Pine Nuts and Mint
If you eat with your eyes first, prepare to bug out: Our Test Kitchen’s stuffed acorn squash is as enticing and festive as it is delicious. A great vegetarian alternative for Thanksgiving, roast squash halves are filled with a substantial...
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Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone
Perhaps it was her father’s Top Ramen Surprise that compelled Marjorie Meek-Bradley to become a chef. Dad’s creation--a stir-fry made with noodles, leftover meat and vegetables, an egg, and the contents of the ramen-seasoning packet...
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Barbecued Baby Back Ribs
If life had gone differently, Cedric Harden might never have become a chef at all.
Skilled at baseball, he had dreams of playing professionally, dreams that were dashed when a rotator cuff injury sidelined him in his freshman year of co...
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Baby, It's Cold Outside
Winter is a season for committed cooking, a time of soups, stews, hearty vegetables and long braises.
To that end, we've compiled 20 chill-thawing recipes from some of the country's best chefs, each of which was originally published in ...
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Salt-Baked Potatoes with Juniper Compound Butter
At first glance, it looks like just a baked potato. But let us reassure you that Rachel Miller’s salt-baked potato is anything but ordinary.
The Southern transplant is the sous chef of More »
Spanish Potato Salad
“In my Italian-Spanish family,” says Marea sous chef Lauren DeSteno, “food was the center of everything.” So it came as little surprise to her parents ...
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Guacamole with Tomatillo and Queso Fresco
At China Poblano in Las Vegas's buzzy new More »
Grilled-Snapper Sandwich with Jerk Jicama-Apple Slaw
When Jason Schaan is not in the kitchen, he’s on the water.
The 34-year-old chef de cuisine at Michy’s lives in Hallandale Beach, just north of the cit...
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Sambhar (Indian Lentil Stew)
Anup Joshi was working at All Spice in San Mateo, California, when he received a call from his former boss...
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Italian Country Loaf
“I did a coin toss,” says Adam Leonti, “to decide whether to attend boat-building school or culinary school.” Culinary school won, and now Leonti is the chef de cuisine at Vetri in Philadelphia.
The two professio...
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Deconstructed Croquembouche with Dulce de Leche Cream
TT Tip: The unfilled puffs can be baked and then frozen up to 1 month. Defrost the puffs at room temperature and then reheat in a 375° oven for 3 to 5 minutes until fragrant and crisp.
TT Tip: Inst...
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Orange-and-Cumin-Rubbed Grilled Porterhouse Steaks
TT Tip: For an equally delicious and less expensive steak dinner, try the rub on a tri-tip steak, a flank steak or a rib-eye steak.
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Eggplant Arancini
Eggplant is a persnickety vegetable: It can easily turn bitter or get lost under heavy cheese sauces. But at New York's bustling new Spasso restaurant, chef C...
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Cabo Salad
For some, salads are a penitent meal meant to compensate for days of indulgent eating. Not so for Andrew Swallow, the chef of the eco-friendly salad chain Mixt and author of ...
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Asparagus with Grapefruit "Snow" and Toasted Almonds
Luke Bergman has gone home. When we last checked in with Bergman, he was the chef de cuisine at Manhatt...
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Sparkling Rosé Cocktail
TT Tip: If you can’t find rose water, substitute More »
Grilled Banana Splits
TT Tip: Sprinkle the cinnamon sugar over halved peaches, nectarines or pineapple chunks (skewer for grilling) for a slightly different take on the banana split.
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Cardamom-Coconut Panna Cotta
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: Make sur...
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Limoncello Icebox Cake
This recipe was originally published as part of a menu in More »
Macaroni and Cheese
What’s the sous chef at a modern Korean restaurant doing giving us a recipe for ultra-creamy, smoky pasta? Let’s face it: No one is immune to the power of macar...
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Flatbread with Hummus and Lamb Sausage
Nicolai Lipscomb relocated to Boston from California to snag his first kitchen job. Then he called No. 9 Park chef-owner Barbara Lynch every Tuesday at 3 p.m. for three mon...
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Seared Bass with Corn Polenta and Tomato Compote
Tony Quartaro can count on one hand how many days off he’s had since becoming chef de cuisine at The Bristol in Chicago last February.
Quartaro lef...
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Chicken al Mattone
Nate Macaulay has back-up plans.
Though happily employed as chef de cuisine at Lukshon in Los Angeles, the 31-year-old chef is a former clarinetist with a music degree...
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Pumpkin Stuffed with Everything Good
Baked untel perfectly tender, pumpkin takes center stage with this recipe.
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Pimento Cheese
It may be simple in preparation and appearance, but pimento cheese is famously bold in flavor. Chef Britt Cloud of Sprig in Decatur, Georgia, keeps this Southern staple...
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Smoked Bacon, Apple and Onion Croquetas with Pimentón Aioli
Wesley Genovart, the chef and owner at SoLo Farm and Table in Vermont, grew up eating croquetas in Spain but decided to move away from the classic c...
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Steak Diane
You won't be faulted if you've never heard of Steak Diane. This supper-club standard--famously flambéed with brandy tableside--faded away along with relish trays and tuxedoed waiters. But at More »
Pan-Fried Pork Cutlets with Minty Eggplant Relish
TT Tip: Slender Italian eggplants have fewer bitter seeds than their larger globe cousins, making salting the eggplant before cooking a step you can skip (if substituting globe eggplant, salt them in a colander ...
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Sautéed Pea Pods with Soy-Chile Aioli
Even before she clinched the title of Top Chef on the Bravo reality show, viewers were enchanted by Stephanie Izard's culinary charms. So it makes sense that t...
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Classic Fried Chicken
In New York, fried chicken is having a moment. The fast-food favorite has flown the coop, so to speak, and landed on fine-dining menus across the city. The latest restaurant to devote itself to the bird is More »
Pork Chop Alla Milanese
Pound, bread, fry. Although the Milanese method of cooking is simple enough, the result is magical. In his new cookbook, ...
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When Figs Fly
TT Tip: If you have fresh figs, substitute one fresh fig sliced in half lengthwise, for the jam. Muddle the fig pieces in the cocktail shaker with ½ teaspoon of granulated sugar and the lemon juice before adding the rest o...
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Raw Beet Slaw with Fennel, Tart Apple and Parsley
To learn more about this recipe, read the related story, "The Big Dig," in Tasting Table's Good Taste edition. Want more healthful recipe...
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Rhubarb Chutney
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: If you c...
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Okra Raita
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: Cumin ta...
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Spinach Salad with Mango Vinaigrette and Cashews
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: For an e...
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Grilled Coca Cola-Braised Beef Tongue
We asked four pioneering Korean-American chefs to collaborate on one recipe for our October Monthly Edition. The result: Korean Pancakes with C...
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Roast Chicken with Preserved Lemons and Root Vegetables
To learn more about this recipe, see our related story, A Chef, A Cook, A Bounty of Preserved Lemons, in our November Monthly Edition. Want more exclusive recipe...
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Skirt Steak Tacos with Mojo de Ajo
Though tacos may seem conventional to most, for Alex Stupak, a chef previously known for his avant-garde desserts at New York's wd~50 and Chicago's More »
Sweet-and-Sour Fennel
A perennial chef favorite, fennel is full of crunch and singular sweetness. So when Ryan Poli created a fennel-based condiment for his new Chicago restaurant, Tavernita, ...
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Naan with Nigella Seeds and Cilantro
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: Nigella,...
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Mama Ramen Shrimp Soup with Mini Pork Meatballs
To learn more about this recipe, read the related story, "Snack Attack" in our National edition. Want more exclusive recipes from the hottest restaurant...
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Tenderloin and Red Onion Kebabs with Basil Oil
Tenderloin and Red Onion Kebabs with Basil Oil
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Cashew-Butter Cookies
To learn more about this recipe, see our related story, Never Short of Cookies, in our More »
Spice Island Punch
TT Tip: If serving cold, do not warm the pomegranate juice or orange juice before serving. Instead, serve over ice and top off with sparkling wine or Champagne.
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Honey-Curry Compound Butter
This recipe was originally published as part of a menu in More »
Bittersweet Shandy
This recipe was originally published as part of a menu in More »
Apricot Shandy
This recipe was originally published as part of a menu in More »
Anup Joshi's Grandmother's Sambhar
Anup Joshi's Grandmother's Sambhar, adapted from Anup Joshi, Tertulia, New York City
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Cranberry-Ginger Sauce
This recipe was originally published as part of a menu in Tasting T...
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Low Country Punch
This recipe was originally published as part of a menu in More »
Vanilla-Bean-Old-Fashioned
This recipe was originally published as part of a menu in More »
Salt-and-Pepper Sugar Cookies
Devotees of Durham's new Scratch bakery turn out for the pies--and with good reason. Former Magnolia Grill pastry chef Phoebe Lawless creates stunners like buttermilk-sweet-po...
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Eggplant, Pepper and Feta-Stuffed Phyllo Boreks
When Daniel Wright opened Abigail Street, his Mediterranean wine bar in Cincinnati, Ohio, the chef-owner wanted to feature the less commonly represented Mediterranea...
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Chile-Garlic Fried Chicken
Michael Solomonov has consumed more fried chicken and doughnuts in the past few months than most of us eat in a lifetime. The reason: research for his new doughnut-and-fried-chicken shop, More »
Chocolate Candy Cane Buttons
There is an untold truth when it comes to holiday cookies: The cuter they are, the worse they typically taste. So our Test Kitchen goal was to create a dashing cookie we’d want to eat. These chocolate candy cane buttons have a minty brown...
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Sesame-Absinthe Cigars
To learn more about this recipe, see our related story, "Brew Master," in our San Francisco edition. Want more recipes from the hotte...
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Tamago Omelet
To learn more about this recipe, see our related story, Turning Japanese, in our New York edition. Want more exclusive recipes from the hottest restaurants an...
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Banana Cream Puffs
To learn more about this recipe, see our related feature, Best Pastry Chefs 2012, in our National edition. Want more exclusive recipes...
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Carrot Tartare
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 percent--w...
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Three-Cheese Herb-and-Honey Spread
Colby and Megan Garrelts opened Rye in Leawood, Kansas, intending to create a restaurant that their friends and family could frequent on more than just special occasions. ...
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Loaded Fingerling Potatoes
When Kevin Pemoulie, the former chef de cuisine of Momofuku Noodle Bar, left New York City for Jersey City, he did so to open a quiet rest...
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Membrillo and Blue Cheese Drizzled with Saffron Honey
TT Tip: Membrillo, a traditional Spanish fruit paste made from slowly cooked quince, can be found in specialty cheese shops or More »
Prosciutto-Wrapped Pears with Maple Syrup and Cracked Peppercorns
TT Tip: For extra-crisp prosciutto-wrapped pears, after the pears have baked, adjust the oven rack to the upper-most position and broil the pears for 1 to 2 minutes. (Watch the pears as they cook as broiler intensity varies).
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Fig and Blue Cheese Bites
TT Tip: If you don’t have leftover fig jam from the When Figs Fly cocktail, substitute your favorite marmalade or a...
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Creamed-Spinach Hobo Packs
TT Tip: For a more traditional creamed-spinach consistency, transfer the spinach to a food processor after grilling and pulse until finely chopped. Turn out into a bowl and serve.
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Trade Route
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: Fir...
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Cinnamon, Cumin and Brown Sugar Roasted Chickpeas
This recipe was originally published as part of a menu in More »
Sriracha Powder
To learn more about this recipe, see our related story, Park Slope Ranch, in our New York City edition. Want more exclusive recipes from...
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Savory Cocktail Mix
This recipe was originally published as part of a menu in More »
Grape-Cognac Cocktail
This recipe was originally published as part of a menu in More »
Tomato and Haricots Verts Salad
This recipe was originally published as part of a menu in More »
Churros
To learn more about this recipe, click here to read the related story, "Well-Oiled Machine," in our National edition. Want more excl...
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Collard Greens with Benne Seeds
This recipe was originally published as part of a menu in Tasting T...
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Candied-Orange Shortbread
This recipe was originally published as part of a menu in Tasting Tab...
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Pasta Scraps with Burrata, Sausage, Mushrooms and Fennel
This recipe was originally published as part of a menu in Tasting Tab...
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Crostini with Mushroom-Stem Duxelles
This recipe was originally published as part of a menu in Tasting Tab...
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Eggplant Caponata
This recipe was originally published as part of a menu inMore »
Calamari with Lemon, Castelvetrano Olives and Bread Crumbs
This recipe was originally published as part of a menu in Tasting Table National....
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Seafood Sausage Lettuce Wraps
If homemade sausage conjures images of meat grinders and a sprawling mess, you’ll be delighted by the simplicity of this seafood sausage. Kevin Ashworth, executive chef at Edward Lee’s More »
Yellowfin-Tuna Escabeche with Spicy Pineapple Vinaigrette
The words "fusion" and "New World cuisine" are tossed around a lot in Miami. For that, we give a shout-out to chef Norman Van Aken. Van Aken is ...
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Halibut with Sweet-Corn Curry and Pickled Mushrooms
Steven Brown's recipe for curried-corn sauce combines two of our favorite ingredients: sweet summer corn and vibrant yellow curry. Brown, the chef and owner of Tilia in Minneapol...
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Scallops with Nectarines and Brown Mustard
Scallops and nectarines are not the most obvious pairing. But Jorel Pierce, chef de cuisine at Euclid Hall Bar & Kitchen in Denver, Colorado, leaves ...
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Roasted Carrots with Salsa Verde, Almonds and Olives
At Elements Contemporary Cuisine, chef Justin Severino introduces diners to his passion for charcuterie with a deep selection of house-cured meats. But that doesn't ...
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Lamb Daube
This recipe was originally published as part of a menu in More »
Peanut Turkey with Apples and Carrots
This recipe was originally published as part of a menu in Tasting T...
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Braised Greens and Cauliflower Ribs with Piave-Bacon Breadcrumbs
This recipe was originally published as part of a menu in Tasting Tab...
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Smoky Chicken-Phyllo Croustillant
TT Tip: If you can’t find dried mint, substitute with 1 tablespoon of finely chopped fresh mint.
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Day-After Reuben with Cranberry Sauce and 'Kraut
TT Tip: For a spicy Reuben dressing, add chopped spicy pickles, pickled red peppers (or Peppadews), pickled jalapeños or chopped giardiniera.
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Marble-Rye Stuffing with Sauerkraut, Sage and Apples
TT Tip: If you purchase the loaves of bread a few days in advance, cube them and leave out at room temperature to stale instead of drying them in the oven.
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Seasonal Cheese Plate with Pickled Bell Peppers
TT Tip: The pickled bell peppers will keep for a week in the refrigerator. In addition to serving on a cheese plate, add the peppers to a sandwich, toss with pasta, or chop and stir into deviled eggs.
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Spicy Kale with Fried Grapes and Frizzled Red Onions
TT Tip: Lacinato kale has long and slender leaves and is usually more tender than its cousin curly kale. Other braising greens such as Swiss chard, beet greens or mustard greens are great substitutes.
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Zucchini Cornbread with Olive Oil-Whipped Ricotta
TT Tip: Using the best quality whole-milk ricotta (or even making your own) and extra-virgin olive oil make a huge differe...
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Ultimate Mayo
To learn more about this recipe, see our related story, 'Naise Days, in our National edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? More »
Spice-Roasted Cauliflower
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: To fit t...
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Smoked-Trout Deviled Eggs
This recipe was originally published as part of our Smart Bunch dinner party.
TT Test Kitchen Tip: More »
Olive-Oil-Braised Broccoli Rabe
TT Test Kitchen Tip: Our broccoli rabe is braised until soft and almost falling apart. For a contrast in flavors and textures, top the broccoli rabe with our pine-nut crumble. To make the crumble, see our bonus recipe below.
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The Golden Hour
TT Test Kitchen Tip: Kumquats are candied then puréed before being mixed with gin, Aperol and sparkling wine for this bright winter cocktail. Serve it as is or finish each cocktail with an edible gold leaf right before ser...
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Spicy Roasted Green Beans with Bacon Candy
This recipe was originally published as part of a menu in Tasting T...
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Red Rice with Shrimp and Oysters
This recipe was originally published as part of a menu in Tasting T...
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Sweet Panzanella with Pink Pears
This recipe was originally published as part of a menu in More »
Tri-Color Apple Salad with Tarragon Vinaigrette
This recipe was originally published as part of a menu in More »
Bourbon-Cherry Lemonade
This recipe was originally published as part of a menu in More »
Sweet Corn-Stuffed Zucchini Blossoms
This recipe was originally published as part of a menu in More »
Moonshine Caramel Corn
This recipe was originally published as part of a menu in More »
Buttermilk Cake with Riesling Poached Pears and Sweetened Créme Fraîche
Tory Miller, the James Beard Award-winning chef of L’Etoile in Madison, Wisconsin, says the state’s best pears arrive in late fall. Those prime specim...
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Ricotta Beignets
Here in the Tasting Table Test Kitchen, something tasty is always cooking. Sometimes we're testing recipes ...
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Bavette in Guazzetto
Maialino, Danny Meyer's blazing-hot New York trattoria, is both marvelously chic and approachable. This combination of elegance and ease extends to chef Nick Anderer's R...
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Frito Pie with Smoked Salmorejo
To learn more about this recipe, read the related story, "Snack Attack," in our National edition. Want more exclusive recipes from the hot...
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Falafel Fried Chicken Rolls
To learn more about this recipe, see our related feature, Cold Shoulder, in our National edition. Want more exclusive recipes from the hot...
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Flax Muffins
To learn more about this recipe, read the related story, "Just Prueitt," in Tasting Table's Good Taste edition. Want more healthful reci...
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Stuffed Korean Chicken (Samgyetang)
To learn more about this recipe, click here to read the related story, "Fridge Files: Danny Bowien," in TastingTable's NYC edition. Want more exc...
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Kale Kimchi
To learn more about this recipe, see our related story, "Panchan Drunk," in our San Francisco edition. Want more exclusive recipes from the hottest re...
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Lemongrass Gelatin with Yogurt, Green Apple and Pistachio Meringues
This story is part of our Best Pastry Chefs of 2013 feature.
“I grew up with two brothers who played sports; I was the one ...
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Sponge Cake with Citrus Salad
To learn more about this recipe, see our related feature, Best Pastry Chefs 2012, in our February Monthly Edition.
TT ...
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Steamed Mushrooms, Poached Eggs, Chiles and Parmesan
To learn more about this recipe, read the related story, "Rich Yolk," in Tasting Table's Good Taste edition. Want more healthful recipes th...
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Chestnut Soup with Caraway Crème Fraîche
TT Tip: If you’re not a fan of caraway (the spice used in rye bread), substitute a pinch of freshly grated nutmeg or cinnamon--or leave the crème fraîche plain.
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Scallop Ceviche with Coriander and Furikake
TT Tip: Furikake is a toasted seaweed-based seasoning. If you can’t fine furikake at your local Asian market, More »
Pastrami-Cured Turkey Breast
TT Tip: To serve a crowd (or ensure you have enough turkey leftover for sandwiches after the big event), simply roast two turkey breasts at once (and for smaller turkey breasts, simply reduce the amount of pastrami rub for curi...
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Clementine-Cranberry Sauce with Pickled Mustard Seeds
TT Tip: Clementines add a subtle citrus note to this mellow, savory take on cranberry sauce. Substitute 1 small navel orange if you cannot find clementines.
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Mustard Greens and Roasted Sweet Potatoes with Maple Vinaigrette
TT Tip: Pumpkin seed oil has a distinctive flavor and a deep green color. If you can’t find it, substitute extra-virgin olive oil.
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Butterflied Leg of Lamb with Cilantro and Spiced Oil
This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: To crush...
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Gewürztraminer-Poached Pineapple and Spiced Syrup over Ice Cream
To learn more about this recipe, see our related story, TT Plated: Wine, in our National edition. Want more exclusive recipes from the hottest rest...
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Chocolate Mousse with Elderflower Whipped Cream
This recipe was originally published as part of a menu in More »
Gingerbread Cake with Cognac Glaze
TT Test Kitchen Tip: Add visual drama to this grown-up gingerbread cake with French dragées. (Use dragées as decoration only.)
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Blue Cheese Soufflés
TT Test Kitchen Tip: Serve these soufflés alongside a rich blue-cheese sauce for a doubly luxurious side. To make the sauce: In a small saucepan, combine 1 cup heavy cream with 3 ounces crumbled blue cheese. Season with fr...
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Cheese and Prosciutto Straws
This recipe was originally published as part of a menu in Tasting T...
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Roast Sweet Potato Salad with Chanterelles and Crispy Prosciutto
This recipe was originally published as part of a menu in More »
Acorn Squash Farro Risotto
This recipe was originally published as part of a menu in More »
Fregola con Vongole (Pasta with Clams)
This recipe was originally published as part of a menu in More »
Caesar Salad Deviled Eggs
To learn more about this recipe, see our related story, "Goodfellas," in our Nat...
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Corn-off-the-Cob Tacos with Pulled Chicken and Corn Sauce
This recipe was originally published as part of a menu in More »
Lemongrass Shrimp Rolls
This recipe was originally published as part of a menu in More »
Mango-Coconut Tapioca Pudding
Just because it’s January, that doesn’t mean we’re giving up dessert. That said, we are cutting back slightly on the saccharine. Enter this creamy, large-pearl tapioca pudding, naturally sweetened by swirls of puréed fres...
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Chicken Thighs Braised with Creole Mustard
As many cooks know, some of the best eating is born from frugal necessity. Braised pork belly, chicken liver pâté and even steamed lobster were once the food of the masses. In this recipe from their new cookbook, More »
Spring Chicken with Carrot Broth and Baby Carrots
A shock of orange can refresh even the most familiar dinner ingredients. To that end, Lee Chizmar of Bolete restaurant in Bethlehem, Pennsylvania, bathes fresh fettuc...
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Liquid Cheesecake
Christina Tosi has a dirty little secret and she's not afraid to share it: She loves underbaked cheesecake. "When I was writing the cookbook, I asked myself, ‘What am I going to do?' Is liquid cheesecake too much for other people?" In the...
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Jerusalem Artichokes with Ketchup
You may not expect a chef to champion ketchup and pretzel salt. But the two ingredients were key in getting Montreal chef Frédéric Morin to eat his vegetables. Well, one vegetable in particular: Jerusalem artichokes. Morin, a co-autho...
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Lime Pie Ice Pops (Paletas de Pay de Limón)
Sometimes it's just too hot for a slice of pie. Fany Gerson, the New York-based author of the newly released More »
Roasted Tomatillo Salsa with Chipotle and Roasted Garlic
After spending his career cooking in some of the best Mexican restaurants in both his native country and America, chef Roberto Santibañez has become...
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Yellow Split Peas and Greens
Split peas are best known for their namesake (and swamp-colored) soup. But in her newest cookbook, Super Natura...
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Warm Edamame with Seven-Spice Powder
At her Chapel Hill restaurant, Lantern, Andrea Reusing marries Asian flavors with ingredients sourced from North Carolina's farms and fisheries. In her first cookboo...
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Rapini with Garlic, Chile and Lemon
After opening a succession of Seattle restaurants--including the new Staple & Fancy Mercantile--chef Ethan Stowell has tu...
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Honey-Roasted Black Mission Figs and Amaretti Whipped Cream
Celeb chef Laurent Tourondel is certainly not the first to peg a cookbook to seasonal cooking, but the elegance and simplicity he brings to the concept in More »
Cold Avocado and Cucumber Soup
Working from their kitchen-studio in Lambertville, N.J., Christopher Hirsheimer and Melissa Hamilton have been quietly innovating food publis...
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Bacon-Cheddar Biscuits
Most biscuit recipes lack the very ingredient that makes the pastry perfectly moist and flaky: lard. Luckily, this flavorless fat hasn't fallen out of favor south of the Mason-Dixon, where biscuits are gospel. Southern-food scribe James Villas ...
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Light and Fluffy Buttermilk Pancakes
New York's venerable Blue Ribbon restaurant has been serving up homey food with a sophisticated edge since 1992, but only now have chef-owners-brothers Eric...
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Cheetos Macarons
To learn more about this recipe, read the related story, "Snack Attack," in our National edition. Want more exclusive recipes from the hot...
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Florentine Cookie Sandwiches with Eggnog Icing
To learn more about this recipe, read the related story, "Not Yolking Around," in our National edition. Want more exclusive recipes ...
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Slow-Spiced Short Ribs
TT Tip: Instead of marinating the ribs in the fennel-herb spice blend, substitute your favorite spice blend (garam masala, five spice or chili powder all work nicely).
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Crispy Artichokes with Parsley and Pancetta
This recipe was originally published as part of our Smart Bunch dinner party.
TT Test Kitchen Tip: More »
Tea Cookies with Rooibos Sugar
This recipe was originally published as part of our Smart Bunch dinner party.
TT Test Kitchen Tip: More »
Saffron-Olive Oil Cake
This recipe was originally published as part of a menu in More »
Pork Ribs with Mole Glaze
This recipe was originally published as part of a menu in More »
Méchoui Roast Lamb
To learn more about this recipe, see our related story, Shoulder Season, in our National edition. Want more exclusive recipes from th...
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Lamb Chili with Chickpeas and Raita
To learn more about this recipe, see our related story, Road Log, in our National edition. Want more exclusive recipes from the hottest ...
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Corn-Okra Wontons with Sweet and Sour Sauce
This recipe was originally published as part of a menu in More »
Salad of Young Fall Greens
To learn more about this recipe, read the related story, "Tennessee Ramblin'," in Tasting Table's Good Taste edition. Want more he...
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"Chicken-Fried" Tofu
To learn more about this recipe, read the related story, "Fear of Frying," in Tasting Table's Good Taste edition. Want more healthful ...
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