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Cooking Couese

Easy All-American Chili

This is the iconic chili most Americans know—the one made with ground beef rather than chunks of beef. We're using both chili powder and canned beans to make this a simple supper. But all too often this style of chili is lackluster. The beef is pale and rubbery, the chili flavor is faint, and the beans taste, well, like a can. To keep this chili simple, but improve the overall outcome, we employed a number of tricks in the test kitchen. Our favorite choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese.

Cooking Couese

French Butter Cookies

During the holidays, French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture (sablé is French for sandy). Most of the recipes we came across had only slight differences in ingredient proportions, but they all baked up without the delicate crumbliness that defines this cookie. To create the hallmark sandy texture of sablés—light, with an inviting granular texture similar to shortbread—we did some detective work. Let us show you what we learned and how to adapt this recipe to make other holiday cookie recipes.

Cooking Couese

Dutch Apple Pie

Dutch apple pie has three distinct components—flaky pie crust, creamy apple filling (usually enhanced with dried fruit), and buttery, crunchy streusel. This recipe use a prebaked pie shell made with our Foolproof Pie Dough recipe. If you haven’t already done so, you’ll need to make the pie dough. A mix of tart and sweet apples produced the best flavor and, as with our Deep-Dish Apple Pie, we found it best to precook the apples. Most recipes simply layer the apples into a prebaked shell and then drizzle the cream on top before adding the streusel. We found that cooking the cream on the stovetop prevented it from curdling in the oven. A touch of cornmeal gives our brown sugar streusel a welcome crunch.

Cooking Couese

Vanilla Ice Cream

Ice cream requires very little other than preparing a simple custard base made up of milk, heavy cream, eggs, sugar, vanilla, and salt, and then churning and freezing it until firm. At least that is what most home cooks think until they turn out ice cream that is marred by ice crystals or doesn’t have the super-rich and creamy texture of artisanal store-bought (or parlor-made) ice cream. It turns out that commercial ice cream makers spend thousands of dollars on churners and fast and powerful freezers that eliminate the problems faced by home cooks, namely ice crystals—the enemy of smooth ice cream.

Our Newest Recipes

Eat Healthy Be Happy

Grilling and BBQ Recipes

Grilled "baked" Potatoes

"We like our "baked" potatoes on the grill. They come out so fluffy and good. Try it and see what you think!!"

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Lunch Recipes

Easy Pizza Muffins

"The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham"

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