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Salty pancetta and fermented pepper paste lend deep umami to this meaty pasta dish

By CHRISTOPHER KIMBALL
Mar 18, 2025 5:12 am - Zuppa forte, an old-school Neapolitan dish, traditionally was made with odds and ends of meats, including offal. This spicy pasta dish from Milk Street uses salty cured pancetta as a stand-in.
RFK Jr. is targeting ultraprocessed foods. What are they, and are they bad for you?

By JONEL ALECCIA
Mar 15, 2025 12:30 pm - In the Trump administration’s quest to “Make America Healthy Again,” there may be no bigger target than ultraprocessed foods. Health secretary Robert F. Kennedy Jr. has cited “highly chemically processed foods” as a chief culprit behind an epidemic of chronic disease in the U.S.
Teen chefs turn up the heat during high school culinary competition at Harper College

By Barbara Vitello
Mar 14, 2025 7:08 pm - Competitors from Palatine-Schaumburg High School District 211 and Northwest Suburban High School District 214 chopped, grated, diced and sauteed their way through a “Chopped”-style cooking competition at Harper College.
The best frozen french fries? Taste testers found a clear winner.

By Emily Heil
Mar 13, 2025 11:35 am - Often, the answer to “would you like fries with that?” is yes, please.The hardest part, really, might be picking the best bag. Here testers taste nine popular frozen french fry brands to find the best combination of crispy exterior and soft insides.
Savory olive oil and buttery pistachios bring sophisticated flavors to tangy-sweet lemon bars

By CHRISTOPHER KIMBALL
Mar 13, 2025 11:34 am - Bring balance to sunny lemon and pistachio bars by incorporating a small measure of fruity, savory olive oil in both the custard and crust. If you have a bottle of top-shelf olive oil, this is the time to use it.
Sheet pan chicken gets dinner on with only 10 ingredients

By Don Mauer
Mar 12, 2025 6:04 am - Italian seasoning and smoked paprika bump up the flavor on this simple sheet pan dinner with chicken thighs and cauliflower.
These green enchiladas make smart use of a few store-bought shortcuts

By Matt Brooks
Mar 12, 2025 5:41 am - While many recipes for enchiladas Suizas with chicken start with homemade salsa verde, this one uses store-bought salsa for ease. Thick with tomatillos, onions and green chiles, to make them “Swiss-style,” the salsa gets blended with Mexican crema.
5 tips for better frozen french fries

By Emily Heil
Mar 12, 2025 5:39 am - While the best frozen fries are perfectly fine when made according to their labels, they can be made even better with a little care — and some creative zhuzhing up. Here are five tips for preparation and flavor enhancements to help you up your frozen-fry game.
This chicken soup with peanut butter channels West African stews

By Ellie Krieger
Mar 11, 2025 5:51 am - Seasoned with onion, garlic, ginger and a touch of cayenne pepper, this fragrant chicken soup gets its flavor cues from West African peanut stew.
You have to break a lot of eggs to make a Spanish tortilla. Or do you?

By Joe Yonan
Mar 11, 2025 5:48 am - With the price of eggs these days, you don’t have to be vegan to appreciate this version of a classic Spanish potato tortilla. It uses two types of tofu instead of eggs for creamy texture, plus kala namak (black salt) for eggy flavor.

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