Category: Main Courses

Chicago Thin-Crust Pizza

Main Courses, Pizza

WHY THIS RECIPE WORKS The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented too much gluten...

Creamless Creamy Tomato Soup

Main Courses, Soups, Vegan

WHY THIS RECIPE WORKS We wanted a creamy tomato soup recipe that would have velvety smoothness and a bright tomatoey taste, without added cream. We started with canned tomatoes because they had better flavor than supermarket tomatoes and were already peeled. Finding that butter muted the tomato...

Chinese Barbecued Pork

Main Courses

Char siu is usually bought from stores and restaurants that specialize in such meat dishes, but our version is actually "barbecued" in the oven, making these lacquered strips of pork easier to make at home than they might seem.

Vegan Pinto Bean–Beet Burgers

Main Courses, Sandwiches, Vegan

WHY THIS RECIPE WORKS Vegan burgers are often bean-based; starchy, protein-packed beans taste great, hold together well, and are satisfying. Looking for a modern twist on the typical bean burger, we combined pinto beans with vibrant shredded beets, and we also packed in a generous amount of basil...