If you're looking to impress your family or just whip up something delicious, America's Test Kitchen has you covered with their top five recipes. From the comforting Classic Beef Stew to the crispy-skinned Perfect Roast Chicken, there's something for everyone. And let's not forget the creamy Homemade Macaroni and Cheese or those chewy Chocolate Chip Cookies that'll make your taste buds dance! Stick around to uncover which recipe might just become your new favorite.
Classic Beef Stew
Classic Beef Stew is a hearty and comforting dish perfect for chilly evenings. This classic recipe combines tender beef, root vegetables, and a rich, flavorful broth that simmers slowly to bring out the best of each ingredient.
The key to a great beef stew lies in the quality of the meat and the patience to let it cook low and slow, allowing the flavors to meld beautifully. Serve it with crusty bread for a complete meal that will warm you from the inside out.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup celery, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas (optional)
- Chopped fresh parsley, for garnish
Cooking Instructions:
In a large Dutch oven, season the beef cubes with salt and pepper, then heat the vegetable oil over medium-high heat.
Brown the beef in batches, ensuring not to overcrowd the pot, and transfer to a plate. In the same pot, add the chopped onion and garlic, cooking until softened.
Stir in the tomato paste, then add the beef back to the pot along with the beef broth, carrots, potatoes, celery, thyme, and bay leaf.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 2 to 3 hours, or until the meat is tender. If using, add the frozen peas in the last 10 minutes of cooking.
Extra Tips:
To improve the flavor of your beef stew, consider marinating the beef in red wine overnight before cooking. This will infuse depth into the meat.
Additionally, for a thicker stew, you can whisk together a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking.
Remember to remove the bay leaf before serving, and feel free to customize the vegetables based on your preference. Enjoy your delicious homemade beef stew!
Perfect Roast Chicken
Roasting the perfect chicken is an art that can boost your home cooking to new heights. With a crispy, golden-brown skin and juicy, flavorful meat, this recipe from America's Test Kitchen guarantees that you'll achieve both. The key lies in the technique of spatchcocking, which helps the chicken cook evenly and allows for a more efficient roasting time. Follow these steps to create a delicious roast chicken that will become a staple in your kitchen.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- Salt
- Pepper
- 2 tablespoons olive oil
- 1 lemon, halved
- Fresh herbs (such as thyme or rosemary)
- 4 garlic cloves, smashed
- 1 onion, quartered
Instructions:
Start by preheating your oven to 450°F (232°C). Prepare the chicken by spatchcocking it—this involves removing the backbone using kitchen shears or a sharp knife, and then pressing down on the breast to flatten it.
Season both sides generously with salt and pepper, then drizzle olive oil over the skin. Place the garlic, onion, lemon halves, and herbs inside the cavity for added flavor.
Transfer the chicken to a roasting pan, skin side up, and roast in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Let the chicken rest for 10-15 minutes before carving.
Extra Tips:
For an even more flavorful roast chicken, consider marinating it overnight in a mixture of salt, herbs, and olive oil. This helps to penetrate the meat with flavor and keep it moist during cooking.
Also, using a meat thermometer is essential to guarantee perfect doneness without overcooking.
Finally, saving the drippings from the roasting pan can be a great base for a delicious gravy or sauce to serve alongside your chicken. Enjoy your perfectly roasted creation!
Homemade Macaroni and Cheese
Homemade macaroni and cheese is a classic comfort food that brings warmth and nostalgia to any table. This creamy, cheesy delight is perfect for family gatherings or a cozy night in. With the right ingredients and techniques, you can create a rich and flavorful dish that rivals any boxed version.
Get ready to indulge in a satisfying meal that's both simple to make and utterly delicious!
Ingredients:
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup breadcrumbs (optional for topping)
To prepare the macaroni and cheese, start by cooking the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until golden. Gradually whisk in the milk, stirring constantly until the mixture thickens and begins to bubble. Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
Season with salt, pepper, paprika, and garlic powder. Combine the cheese sauce with the cooked macaroni, ensuring all pasta is well coated. If desired, transfer to a baking dish, sprinkle breadcrumbs on top, and bake in a preheated oven at 350°F for 20-25 minutes until golden and bubbly.
For best results, use freshly shredded cheese instead of pre-packaged shredded cheese, as the latter often contains anti-caking agents that can affect the sauce's creaminess.
Feel free to experiment with different types of cheese like Gruyère or Fontina for added depth of flavor. If you prefer a bit of crunch, broil the macaroni and cheese for a few minutes after baking, keeping a close eye to prevent burning.
Enjoy your homemade mac and cheese straight from the oven or store leftovers in the fridge for a quick reheat later!
Chocolate Chip Cookies
Chocolate chip cookies are a classic treat that many people adore, and perfecting them can be a delightful challenge. This recipe from America's Test Kitchen promises a chewy texture with a hint of crispness, loaded with rich chocolate flavor that will make your cookies irresistibly delicious.
Follow these steps to create a batch of cookies that are sure to be a hit at any gathering or simply as a sweet indulgence for yourself.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions:
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Gradually incorporate the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart, and
Creamy Risotto
Creamy risotto is a classic Italian dish that embodies comfort and elegance, making it a perfect choice for both weeknight dinners and special occasions. The key to achieving that signature creamy texture lies in the slow cooking process and the gradual addition of warm broth to the Arborio rice. This recipe will guide you through the steps to create a deliciously creamy risotto that can be customized with your favorite ingredients, such as mushrooms, asparagus, or seafood.
Ingredients:
- 1 ½ cups Arborio rice
- 4 cups low-sodium chicken or vegetable broth
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions:
In a large saucepan, heat the chicken or vegetable broth over low heat to keep it warm.
In a separate large skillet or pot, heat the olive oil over medium heat and add the chopped onion. Sauté until the onion is translucent, about 5 minutes, then add the minced garlic and cook for an additional minute.
Stir in the Arborio rice and toast it lightly for about 2 minutes. Slowly pour in the white wine, stirring constantly until it's mostly absorbed.
Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next, which will take approximately 18-20 minutes.
Once the rice is al dente and creamy, remove it from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
Extra Tips:
For the best flavor and texture, make sure to use warm broth rather than cold, as this helps the rice cook evenly.
Stirring frequently is essential to release the starches from the rice, which contributes to the creaminess of the dish.
Feel free to experiment with different add-ins like sautéed mushrooms, peas, or cooked shrimp to enhance your risotto.
Finally, serve immediately for the best consistency, as risotto can thicken as it cools.