Their restless, relentless devotion to no-fail recipes and cooking advice has made the staff of America's Test Kitchen stars. In the realm of teaching the fundamentals of cooking and baking, they are ...

1 large yellow bell pepper, stems and seeds removed, thinly sliced 1 large red bell pepper, stems and seeds removed, thinly sliced Instructions: Heat oil in Dutch oven. Pat chicken dry, season with ...

This better-than-takeout chicken and black pepper stir fry is ready in 35 minutes and packed with bold, peppery flavor. Seared chicken, crunchy vegetables, and a glossy sauce come together in one ...

Bake the peppers and garlic until there is a slight char on the skins. Be careful not to burn them, and most importantly, BEWARE OF FUMES! Approximately 350 degrees at 30 minutes is good. You can ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...

Our copycat version of Chipotle's Red Chimichurri is fresh, tangy, and versatile, with cilantro cut by hand, roasted garlic, ...

These simply grilled pork chops are glazed with a spiced honey. The roasted red pepper sauce is just spicy enough to pair with the sweet glaze. And the salad is unusual in that the thinnest ...

There's no law that says a mixed grill has to be based on meat. Shrimp, scallops, and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad, ...

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