america’s test kitchen

Edamame and Spicy Peanut Noodle Bowls

Edamame and Spicy Peanut Noodle Bowls

Photography by America’s Test Kitchen

We’re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you’ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli. But you’ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolour illustrations, and full-colour recipe photography.

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The best thing I ate this month – February 2016

lemon_pudding_cake

Photograph by Carl Tremblay – America’s Test Kitchen

A two layer cake with one batter? Lemon pudding cakes are a desert that should be beset with any number of issues. Yet during baking, the egg whites miraculously rise to the top in soufflé fashion, while the lemon pudding skillfully sinks to the bottom—just like magic! But how is this achieved? Carefully and with expert guidance from the fine folks at America’s Test Kitchen.

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Celebratory Mousse

My employees get to keep their jobs. Thank you Baby Jesus! They made it through the months-long job cutting process and were ultimately retained. Our long national nightmare is over. I made chocolate mousse to celebrate. I whipped it up the night before the big reveal so this could just as well have been angry-dejected-soak-up-their-tears-throw-it-in-my-face mousse. Thankfully it was stoked-they-get-to-keep-their-job-so-they-can-continue-paying-their-bills-I’m-pumped-they’ll-be-sticking-around-cause-I-love-these-people mousse. Or as Cook’s Illustrated likes to call it, Dark Chocolate Mousse.