[ad_1] Why It Works Starting the broccoli in the air fryer at 400ºF (205ºC) and then reducing the temperature to 340ºF (170ºC) results in vegetables that are both tender inside with wonderfully crispy florets.  Shaking the basket to toss the broccoli florets helps them cook more evenly and prevents scorching. I am a creature of […]

[ad_1] Serious Eats / Qi Ai We crave Chinese food often—and a lot of the times, we crave the authentic versions of it. Lucky for us (and for you!), we’ve got a wide-ranging list of our favorite Chinese recipes to make at home right now. Several of them are on the spicier, Sichunaese end of […]

[ad_1] Soft-baked and fudgy, with a gooey caramel surprise center, these salted caramel dark chocolate cookies are sure to satisfy more than one craving in a single cookie! They won a Nestlé Toll House award back in 2013, and have been a popular favorite since! I have hundreds of cookie recipes on my website (and […]

[ad_1] Why It Works Using a hot mixture of half-and-half and butter in the cake batter evenly coats the flour with fat, limiting gluten development to produce a tender cake. Brushing the cake with simple syrup keeps it moist. I don’t remember the first time I tried Boston cream pie. I do, however, remember my […]

[ad_1] Why It Works Pairing smooth hummus b’tahini and coarsely textured fava beans provides a pleasant contrast of flavors and textures. A punchy dressing of garlic, chile, and lemon juice brings a sharp brightness that balances the heaviness of the beans. I have a hard time making decisions at restaurants because I usually want to […]

[ad_1] Why It Works Boiling the chickpeas from scratch allows you to use the flavorful broth in the final dish. Using a tender, flavorful cut of meat like beef or lamb loin allows you to cook it quickly—in the time it takes you to assemble the dish—with no need to braise it. Toasting the bread […]

[ad_1] These have been dubbed the “best ribs ever” by almost everyone who has tried them. Making baked ribs in the oven ensures they are fall-off-the-bone tender and literally, perfect every single time.  Below is my mom’s step-by-step method that our family has used for years. They come out super tender every time (check out […]

[ad_1] Why It Works Crumbled Ritz crackers bind the pork mixture together and add a buttery flavor that pairs well with the ham. Buttermilk lightens and brightens the rich ham ball meat mixture. Adding condensed tomato soup to the glaze thickens it and adds umami to the dish. Last year, I moved in with an […]

[ad_1] This easy huevos rancheros recipe consists of corn tortillas topped with refried beans, salsa, and eggs. It’s a delicious, filling breakfast or brunch! Huevos rancheros are the best way to start the day! I think so, at least. After years of living in Austin, I love any breakfast made with tortillas + salsa + […]

[ad_1] Chicken legs are the most forgiving part of a chicken to cook. They’ll never threaten to dry out on you like a chicken breast. This arguably makes them the tastiest part of a chicken. Flavorful and juicy, chicken legs are perfect for braising, grilling, frying, and more. A bonus? Thighs and drumsticks are the […]