SICHUAN ORANGE CHICKEN & BROCCOLI Serves 2 (via America’s Test Kitchen: The Complete Cooking for Two Cookbook) 2 Tbsp hoisin sauce 1 Tbsp soy sauce 2 tsp cornstarch 2–3 tsp Asian chili-garlic sauce 1 tsp grated orange zest plus ¼ cupRead More
CHICKEN WITH ORANGE & FETA Serves 2 (via America’s Test Kitchen: The Complete Cooking for Two Cookbook) 2 oranges ¼ cup all-purpose flour 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary Salt and pepper 1 TbspRead More
PROVENÇAL VEGETABLE SOUP Serves ??? (via America’s Test Kitchen: The Complete Vegetarian Cookbook) Pistou ½ cup fresh basil leaves 1 oz Parmesan cheese, grated (½ cup) ⅓ cup extra-virgin olive oil 1 garlic clove, minced Soup 1 Tbsp extra-virgin oliveRead More
SPRING VEGETABLE & BARLEY SOUP Serves ??? (via America’s Test Kitchen: Healthy Slow-Cooker Revolution) 1 tsp extra-virgin olive oil 4 shallots, minced 4 garlic cloves, minced ¼ tsp red pepper flakes 8 cups chicken broth ½ cup pearl barley 2Read More
8 ounces linguiça sausage, quartered lengthwise and sliced ½ inch thick 2 onions, chopped fine 6 garlic cloves, minced 1½ Tbsp minced canned chipotle chile in adobo sauce 1½ tsp ground cumin 5 cups chicken broth 2 cups water 1 pound (2½Read More
CHICKEN, TOMATO, & OLIVE SAUCE Serves ??? (via America’s Test Kitchen: Slow Cooker Revolution) 1 onion, minced 6 garlic cloves, minced 1 Tbsp extra-virgin olive oil, plus extra as needed 1 Tbsp minced fresh thyme or 1 teaspoon dried ¼ tspRead More
FUSILLI WITH RICOTTA & SPINACH Serves ??? (via America’s Test Kitchen: The Complete Vegetarian Cookbook) 454g fusilli Salt and pepper 454g (16 cups) baby spinach, chopped coarse 3 Tbsp extra-virgin olive oil 4 garlic cloves, minced ¼ tsp ground nutmeg ⅛Read More