Sometimes it’s OK to burn things -- within reason, of course. Here charred broccoli adds complexity to a smoky, vibrant chimichurri sauce for a seared flank steak. The rest is dressed for a simple side.
You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?
Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead
The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. We chose the traditional Middle Eastern spice blend za'atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac).
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
Tucker Shaw from Cook's Science discusses new tips and tricks from America's Test Kitchen: frothing non-dairy milk, quick thawing thin cuts of meat, reducing heat quickly on electric stove tops, and the eternal debate: to baste or not?