Revisit our editors' favorite dishes from the Test Kitchen
This is your go-to recipe when you need a chicken-and-noodle comfort food fix--with a kick. The secret ingredient is the curry paste, originally from Malaysia and now popular all over northern Thailand.
It keeps in the fridge for months, and once you have it, you can whip up this recipe any time. Use the larger amount if you
Recipe: Thai Chicken and Noodle Curry
We couldn't get enough of this inventive recipe from Rachel Yang and Seif Chirchi, who serve these juicy, well-marbled boned
short ribs with housemade kimchi at their restaurant Joule, in Seattle. For grilling the kimchi, you'll need a metal rack
(the kind for cooling cookies works well) or perforated grill pan.
Recipe: Short Rib "Steaks" with Grilled Kimchi
Sometimes the simplest desserts really are the best, as is the case with this homey, buttery cake laced with hints of lemon
and bursts of fresh raspberries. We always came back to the kitchen for seconds when squares of this cake were offered.
Recipe: Buttery Raspberry Lemon Cake
There's something particularly comforting about this easy dish. At Staple & Fancy Mercantile in Seattle, chef Ethan Stowell
makes it with fregola sarda (a toasted Sardinian pasta) and duck eggs, but widely available pearl (aka Israeli) couscous and chicken eggs work well too.
Recipe: Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
We discovered these crispy, garlicky, salty-sweet riblets from S.F. chef Alexander Ong while working on a ribs story for the magazine. They're a little time-consuming to make, but with the yummy, laquered coating, they're worth it for
an extra-special treat.
Recipe: Chinese Glazed Riblets with Garlic and Thai Basil
Another favorite from L.A.-based chef Suzanne Goin, this is a grown-up homage to vanilla pudding with a richer version of the Magic Shell topping you drizzled on your ice cream as a kid.
Recipe: Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds
Even when we almost burned the crust of these buttery bars, we still couldn't stop eating them and ended up with a new crunchier
variation. We hope you'll enjoy them as much as we did.
Recipe: Hazelnut Shortbread Bars