Very easy to make, but I'd reduce the water from 4 cups to 3 cups. The sauce turned out a bit watery. I added some cooked shrimp for protein,and next time I'll add some steamed bro...

I made a couple of tweaks to this recipe, and I think they worked. I added tomato paste to give the sauce a richer flavor. I cooked the flour with the vegetables, to thicken the...

What I love about America's Test Kitchen is that they use science, and ingredients in ways to yield better results. This recipe is not only scaled down to make waffles for two (sin...

These don't take too long to make, and yielded 6 fluffy and tender pancakes. The addition of the "secret ingredient" is what intrigued me (sour cream). These will be on our regul...

A fried egg recipe? Really? Yes, really. There are some clever tips that yields diner style crispy edges with thick and creamy yolks. I've been making fried eggs all wrong, unti...

This is one of my all-time favorite ATK grilling recipes. I had never heard of "flap meat" before, but found it at Costco. It's quite tender, and reasonably priced. The marinade h...

We're on an arugula kick, lately. We love the peppery and crisp flavor of this green. I've made this salad three times, to use up the Orange-Lime Vinaigrette dressing (page 62) an...

I get lazy about making salads, because I won't buy or use bottled salad dressing. I'm going to make a conscious effort to make a variety of salad dressings, from scratch, that is...

I love mushrooms and husband loves barley (but mushrooms...not so much). In my effort to cook healthier fare, after the Christmas gluttony, I turned to my trusted recipe source--...

Hands down, this is one of my favorite recipes that I've made from this book. It's a meatless dinner, but totally vegetarian because of the chicken broth. The blend of shiitake, c...