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Be the sharpest knife in the block.
Easy
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Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy.
4.0
(3.95)
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Quick
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As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.
5.0
(4.88)
Recipes
Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.
5.0
(5)
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techniques
When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.
Easy
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The only tool you’ll need for these simple, chubby homemade noodles is a pair of kitchen shears.
5.0
(5)
Quick
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Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
5.0
(5)
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techniques
Is that 17-piece knife set worth the $$$? What about a Cuisinart? The BA test kitchen looks at which tools should--or shouldn't--cost you a fortune.
Vegan
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Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
4.0
(3.9)
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Most of us default to marinating meat, but you can get much more flavor in much less time if you glaze instead.
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A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.
5.0
(5)
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From pasta carbonara to the perfect vinaigrette, here are 15 recipes BA staffers could make blindfolded.
Recipes
There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.
4.0
(4.16)
Recipes
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.
Quick
Recipes
First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
2.3
(2.33)
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Watch chefs Josiah Citrin, Suzanne Goin, and Quinn and Karen Hatfield go on Los Angeles cooking adventures with their children
Quick
Recipes
Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.
4.7
(4.71)
Easy
Recipes
Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.
3.3
(3.3)
Recipes
Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
5.0
(5)
Easy
Recipes
Dusting with garlic powder first, then flour, is essential for a proper rise.
4.3
(4.27)
Easy