We wanted to create a pasta dish that brought out the delicate, earthy flavour hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavour than button mushrooms but are still readily available.
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By America’S Test Kitchen The Associated Press
We wanted to pair earthy, hearty mushrooms with equally hearty farro.
To start, we used the pasta method (an abundance of water) to boil our farro, which ensured the grains cooked evenly and required only half an hour.
We then moved on to the mushrooms, sauteing them with shallot and thyme until the moisture evaporated and the mushrooms achieved some browning.
We love the earthy flavour of uncooked kale, but the texture of raw kale can be a little tough.
Many recipes call for tossing it with dressing and letting it tenderize in the fridge overnight. This method didn’t deliver the tender leaves we were after, and the long sitting time wasn’t very convenient.
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavour of Brussels sprouts.
Pre-roasting the sprouts made them rich and nutty, not cabbage-y. We made a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the gratin.
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable. But their flavour is often spiritless.
Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it’s also simple to prepare.
Take your ham and cheese sandwich to the next level by turning it into a slider. Fluffy potato dinner rolls are just the right size for a few bites. Heating these small sandwiches in the oven makes the rolls nice and crisp and the cheese melty and gooey. You can also make these sliders in a toaster oven if you have one.
Old-fashioned recipes for hermits often produce rock-hard cookies peppered with bland, tough raisins. We wanted a moist, chewy cookie, gently redolent of molasses and warm spices.
Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real challenge.
You need to stretch the dough carefully, preheat a heavy baking stone, and then swiftly slide the topped dough round into a hot oven, making sure the pizza maintains its shape.
You can make a decent corned beef dinner by buying a corned beef brisket, simmering it in a pot of water for a few hours, and adding vegetables at the end of cooking. But you can make superb New England-style corned beef if you skip the commercially made stuff and “corn” the meat yourself.