ArcaMax

For a simple weeknight meal, we coated seared chicken tenderloins in a sweet gochujang sauce inspired by the glaze on dakgangjeong (Korean fried chicken). Chopped kimchi added mouthwatering spicy-sour flavor to coleslaw for an easy side.

Gochujang Chicken Tenderloins with Kimchi Coleslaw

Serves 4

1 (14-ounce) bag coleslaw mix

1 cup cabbage ...Read more

Colcannon is a simple, beloved Irish preparation of mashed potatoes studded with greens and alliums and topped generously with butter. In our take, we opted to punctuate the mash with earthy leaves of kale and mild, sweet scallions. We used Yukon Gold potatoes to yield a creamy mash. We chopped the inclusions small and then sautéed them in ...Read more

To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado...Read more

The best part about poached chicken (which is also called Si Yau Gai) is the texture the cooking method yields: silky, succulent, fork-tender meat. Although this quality can be achieved just by poaching in plain water with a few slices of ginger and scallions, it turns out that poaching in a deeply spiced and intense sweet-savory marinade ...Read more

Bottled blue cheese dressing made a supereasy slaw to top these zippy sandwiches. Starting with a rotisserie chicken dramatically reduced the time it took to get these sandwiches on the table.

Pulled Buffalo Chicken Melts

Serves 4

2 cups thinly sliced red cabbage

2 celery ribs, sliced thin

2 scallions, sliced thin

1/2 cup bottled blue ...Read more

This no-bake dessert is typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers and topping it with chocolate frosting. We loved the convenience of these store-bought items, but our enthusiasm waned when confronted by their flavor. With a couple of easy techniques (a quick stovetop pudding, whipped ...Read more

We love scalloped potatoes, but most recipes call for more than an hour of oven time to soften the potatoes, so we wanted a streamlined recipe that could be made any night of the week.

We started by parboiling sliced russet potatoes in a combination of heavy cream and chicken broth on the stovetop. Then we stirred in some sharp cheddar cheese ...Read more

We wanted to create a make-ahead salad that would complement and enhance a main course. Using kale as the hearty base meant the dish could be dressed and ready to go hours ahead of time without compromising taste, texture, or appearance.

Adding raw kohlrabi meant minimal preparation with maximum crunch. Taking advantage of seasonal fruit, we ...Read more

Who needs dinner out when you can make your own gourmet burgers at home? We made a zesty horseradish sauce to cut through the richness of juicy cheeseburgers smothered in sauteed mushrooms, onion, and Swiss cheese. Simply serve with your favorite sides (try homeandleisure/recipes/americastestkitchen/s-3551874">Read more

With a lot of testing, we discovered the keys to the perfect creme brulee recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s doneness, and a final chill for the best texture.

Classic Creme Brulee

Serves 8

1 vanilla bean

4 cups heavy cream

2/3 cup granulated sugar ...Read more

This classic of Vietnamese home cooking derives its flavors primarily from the combination of fish sauce and a burnt caramel syrup called nu’o´’c màu. We made a small batch of the syrup by cooking sugar in oil until the sugar bubbled and darkened to the color of soy sauce.

We stopped the cooking by adding the aromatics — ginger, shallot...Read more

We started our Champagne cocktail with an Angostura bitters-soaked sugar cube in the bottom of a chilled flute. Then we filled the glass with Champagne and garnished it with a lemon twist. These four ingredients interacted to form a cocktail that evolved from sip to sip.

Bursting bubbles aromatized lemon oils from the twist to make the first ...Read more

We started our slice-and-bake mocha-peppermint cookie dough with melted rather than softened butter. This allowed us to skip the usual creaming step and simply stir in the sugar along with an egg yolk and peppermint extract.

A little baking powder opened up tiny air pockets in the dough and kept it from being too dense. The yolk’s proteins ...Read more

Sweet potatoes present certain advantages over regular potatoes when it comes to mashing: They contain more moisture, less starch, and smaller starch granules, so they cook up smooth and creamy. The only problem is that their looser structure absorbs more moisture during a boil, waterlogging the potatoes and diluting their flavor. We cooked the ...Read more

Braising lamb shanks turns this richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb all too often leads to a greasy sauce. We avoid this pitfall by trimming the shanks well and then browning them before adding liquid to get a head start on rendering their fat. We also de-fat the braising liquid after the...Read more

Commercial taco kits are convenient, but the seasoning packets taste dusty and flat and the shells are short on flavor and prone to cracking.

Frying your own shells results in great taste and texture, but the process is tedious and messy. Instead, we made tacos dorados, a Mexican preparation in which corn tortillas are stuffed with a beef ...Read more

Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete.

We use unsweetened chocolate for a bold chocolate flavor and a cakey brownie batter so the added liquid from the cream cheese filling doesn’t make the brownies soggy or too dense. The addition of sour cream...Read more