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3 weeks ago | 
americastestkitchen.com | Andrea Geary |Liz Bomze
Rich mahogany, with a glossy finish. Dense, but also lush and velvety. Showstopper material. Believe it or not, these are descriptions of zucchini—a summer staple that I’ve long appreciated for its accessibility and adaptable flavor but rarely considered a candidate for greatness. But trust me, this easy, two-part method utterly transforms the vegetable. Part one is all in service of a dazzling sear.
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Jan 30, 2025 | 
americastestkitchen.com | Annie Petito |Liz Bomze
Behind the RecipesPacked with verdant greens and sizzled until bronzed, this savory herb cake ushers in the Persian New Year. By and Published Jan. 30, 2025. Side by side in the test kitchen, Cyroos Rahravan and I methodically washed, dried, and picked our way through heaps of fresh parsley, cilantro, and dill while he told me about Nowruz.
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Dec 2, 2024 | 
americastestkitchen.com | Annie Petito |Liz Bomze
Behind the RecipesRich yet refreshing, simple but unapologetically dramatic, this classic American steakhouse salad is the ultimate study in contrasts. Here’s my love letter to it. By and Published Dec. 2, 2024. For a long time, wedge salad was the only salad for me. Maybe that’s because iceberg was one of the few pieces of produce my parents kept in the house (my mom, a Midwesterner, grew up with it; my dad, a vegetable skeptic, tolerated it).
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Dec 2, 2024 | 
americastestkitchen.com | Andrea Geary |Liz Bomze
Behind the RecipesThis formula not only produces a bakery-quality boule but also gives you the know-how to become a more skilled, hands-on baker. By and Published Dec. 2, 2024. Want to practice alchemy in your kitchen? Make bread. In what might be the truest expression of “greater than the sum of its parts,” the process transforms flour, water, salt, and yeast into a chewy, flavorsome, craggy-crusted loaf worthy of an artisanal bakery.
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Dec 2, 2024 | 
americastestkitchen.com | Steve Dunn |Liz Bomze
Behind the RecipesDelectably chewy and savory, this Shanghainese stir-fry is both celebratory and weeknight-simple. By and Published Dec. 2, 2024. Chao nian gao leads a double life.
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Sep 23, 2024 | 
americastestkitchen.com | Annie Petito |Liz Bomze
Behind the RecipesThis lustrous savory pastry elevates the allium from bit player to starring role. By and Published Sept. 23, 2024. It’s pretty rewarding when a loosely formed idea shapes up into something really special. I’d been experimenting with a savory tart for the holidays and ultimately came up with this upside-down stunner featuring tender, burnished shallots; jammy caramelized onions; and crisp, buttery puff pastry.
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Sep 23, 2024 | 
americastestkitchen.com | Liz Bomze
Behind the RecipesThe easiest part of the Thanksgiving meal just got easier, brighter, and delightfully aromatic. By and Published Sept. 23, 2024. Cranberry sauce is a holiday superhero. Just when your palate needs a break from all that gravy-drenched turkey and stuffing, it swoops in with tart, juicy astringency to clear the clingy richness.
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Aug 6, 2024 | 
americastestkitchen.com | Andrea Geary |Liz Bomze
Behind the RecipesThe Netherlands’ iconic appeltaart combines splendid stature, an easy-to-shape crust, and heaps of lavishly spiced apples. Prior to visiting a new city, I do a lot of research on local delicacies and the restaurants, bakeries, and markets where I can sample the best versions. Topping the list on a recent trip to Amsterdam was a wedge of appeltaart, the stately apple pie that’s both an everyday dessert and a centerpiece of Dutch celebrations, especially birthdays.
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Aug 6, 2024 | 
americastestkitchen.com | Andrea Geary |Liz Bomze
Behind the RecipesKorea’s age-old tradition of preserving napa cabbage with salt, gochugaru, and garlic is one of the world’s greatest lessons in lacto-fermentation and community. Kimchi is the universe. It’s the cosmos. It’s life,” declared Susan Park. The Seoul native and Korean food historian based in Los Angeles chuckled as she said this to me, an acknowledgement that no words can adequately sum up the eminence of kimchi’s role in Korean cuisine and culture. Kimchi is the universe.
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Aug 6, 2024 | 
americastestkitchen.com | Erica Turner |Liz Bomze
Behind the RecipesHow do you maximize cheesy depth without compromising the crumb? It starts with teamwork and maturity. If there’s anything cozier than a warm scone, it’s a warm cheese scone. In it you get all the pleasures of the golden, craggy-crusted pastry and its cushiony crumb along with the sharp, nutty depth and richness of a good cheddar toastie. Scones are a snap to make, too, which gives them the snug appeal of fresh-from-the-oven bread anytime the mood strikes.
