Andrea Geary

3 weeks ago | americastestkitchen.com | Andrea Geary |Alyssa Vaughn

Behind the RecipesCreamy cheese and whole grains make flapjacks that are both ultrasatisfying and more complex. By and Published Apr. 1, 2025. As soon as I open a diner menu, I home in on one word: “Pancakes.” It promises so much sensory delight: the steam that floats from the top of a towering stack, the way that pillowy loft yields to the fork, the satisfaction of swooping the last bite around the plate to swab up every drop of syrup. And then I order an omelet.

3 weeks ago | americastestkitchen.com | Andrea Geary |Alyssa Vaughn

Behind the RecipesFor a heartier spin on this classic salad, swap out leafy romaine for the crunch of broccoli. By and Published Apr. 1, 2025. Caesar dressing is scientifically delicious. When glutamate-rich Parmesan cheese meets anchovies, which contain a meaty-tasting nucleotide called inosine monophosphate (IMP), the two ingredients create an intense synergy that delivers maximum umami. Garlic, Worcestershire sauce, and mustard add piquancy, and citrus juice lifts the flavor.

3 weeks ago | americastestkitchen.com | Andrea Geary |Rebecca Hays

Behind the RecipesWith its tart flavor and rosy hue, rhubarb commands center stage in this stunning, simply made dessert. By and Published Apr. 1, 2025. Tangy, vibrant rhubarb is often a dessert co-star (think strawberry rhubarb pie) but seldom the featured player. And yet, I believe these extravagantly crimson stalks deserve the principal role. A French pastry known as tarte fine seemed like the ideal vehicle to launch rhubarb to stardom.

2 months ago | americastestkitchen.com | Andrea Geary |Alyssa Vaughn

Behind the RecipesOur strategically designed take on the deli classic will wow any crowd. By and Published Jan. 30, 2025. If you’ve ever stepped up to the deli counter to order an Italian sub—or a grinder, or a hoagie, or a hero, depending on your local lexicon—I don’t have to sell you on the sandwich’s allure. The pleasure of freeing a fresh Italian from its swaddle of butcher paper and biting into its variegated cross section is undeniable.

2 months ago | americastestkitchen.com | Andrea Geary |Alyssa Vaughn

Behind the RecipesWith crisp-tender spears, plenty of fresh herbs, bright vinaigrette, and a shower of grated eggs, asparagus mimosa is France’s ode to the season. By and Published Jan. 30, 2025. In spring, asparagus is always lovely—but mimosa is a particularly stunning preparation. To make the classic French salad, you steam or boil bunches of the verdant spears, cool them, and then bathe them in an herb-heavy vinaigrette.