Leek tops. Fennel fronds. Cilantro stems. Chard stalks. These are just a few of the many vegetable parts relegated to the scraps category. Which, in our test kitchen, we would rather call the get creative category, thank you very much.
In this week’s Dear Test Kitchen, Test Kitchen Director Josh Cohen takes everyday odds and ends, and turns them into delicious recipes. So say a quick sorry to your compost bin—because tonight, scraps are what’s for dinner.
Deviled eggs on Easter are as essential as cookies on Christmas. And, like holiday cookies, there’s no shortage on ways to prepare the iconic springtime snack.
One search on this site alone and you’ll find plenty of variations. (I’m partial to this pickled pink version, for obvious reasons.) But if you’re looking for a new interpretation that both sticks to traditional and dabbles in reinvention, consider your Easter egg hunt over.
Grits casserole meets souffle! It’s a puffy, cheesy favorite at the dinner table. Serve with ham for Easter dinner, as part of a spread for brunch, or as a side to any meal. Unlike most souffles, this one is EASY.
With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)
Even the most diehard DIYers among us stop short at fries. We think ours can never be as good as the hot, salty, fatty ones lifted from a restaurant-grade fryer basket, so we focus our energies anywhere else. We’re vying against McDonald’s, and that’s not a race we want to lose, or enter, or even admit to thinking about.