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By America’S Test Kitchen The Associated Press

Next time, don’t buy sandwich bread. Make it at home

The quintessential American sandwich loaf—tall and domed, with a fine, snowy-white crumb and a light brown crust—is a supermarket staple.

Since it’s eaten so often, we wanted to develop a recipe that wasn’t just better than bouncy plastic-wrapped bread, but the best—an impressive loaf that was a worthy base for sandwiches.

Snack attack: Try crumbly, cheesy, buttery spiced crackers

These delicate, crumbly, cheesy, buttery spiced crackers are popular in the South but should be required snacking everywhere.

And while they’re mostly about the cheese, the crackers would have one-note richness without the added pizazz of some back-up spices: sweet, peppery paprika and cayenne.

For this quinoa side dish, we turned to the Southwest

For this quinoa side dish we turned to Southwestern flavours, adding jalapenos, lime and corn. You will need an oval slow cooker for this recipe. Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa’s bitter protective coating.


Servings: 6

For a zippy cauliflower salad, why not go to Morocco?

Chermoula is a traditional Moroccan marinade made with hefty amounts of cilantro, lemon and garlic that packs a big flavour punch. While this dressing is traditionally used as a marinade for meat and fish, we decided to make it the flavour base for a zippy cauliflower salad in an effort to dress up a vegetable that can be bland and boring.