By AMERICA‘S TEST KITCHEN These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. Follow this recipe with your kids. BUTTERMILK DROP BISCUITS Servings: ...
By AMERICA’S TEST KITCHEN Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven_focaccia stems from focolare and means “fireplace”_they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the ...
By AMERICA’S TEST KITCHEN Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas_one that utilized our slow cooker to make the filling and that enabled the ...
By JAYMIE DEPEW Journal Staff Writer MARQUETTE — There’s nothing like a bowl of chili to keep you warm on a winter day. While thousands of spectators prepare to watch sled dog teams race across the central Upper Peninsula next weekend, Northern Michigan University’s Hospitality ...
By AMERICA’S TEST KITCHEN Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed ...
By AMERICA’S TEST KITCHEN Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They’re simply a peanut butter cookie topped with a Hershey’s Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut ...
