If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri …
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Over 25 years and dozens of cooks later, these recipes are the best of all time
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
There are as many recipes for chilaquiles as there are cooks who make them. This version is served, throughout the day, at the Grand Hotel in Tijuana. …
Gooey, cheesy, perfect one-bite starters. A favorite of Test Kitchen staffers and readers for over 20 years, these irresistible French “cheese puffs” …
When we received a delivery of wild mushrooms from NYC-based forager Tama Matsuoka Wong, our Test Kitchen team set out to make something simple but …
For a true taste of this state dish, skip the beans and tomatoes. Beef suet and masa give this Lone Star chili (no beans, no tomatoes) its distinctive …
• 4 cups all-purpose flour, divided, plus more for rolling • 1 Tbsp. baking powder • 1 Tbsp. kosher salt • 1⁄3 cup canola oil, divided • 2 Tbsp. toasted sesame …
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. …
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