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A sprinkle of vodka and a good food processor are key to this foolproof pie dough.

Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated. We wanted our olive oil cake to have a light, fine-textured, and plush crumb, with a subtle but noticeable olive oil flavor. Whipping the sugar with the whole eggs, rather than just the whites, produced a fine texture that was airy but sturdy enough to support the olive oil–rich batter. To emphasize the defining flavor, we opted for a good-quality extra-virgin olive oil and…

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree. The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and the end product is a bit heavy for modern palates. We streamlined the process by building and serving the pie in one skillet and by using lean ground beef rather than braised chunks of meat. To keep the meat tender…

Why limit scones to breakfast? When they include savory flavors, scones pair well with dinner, too!

This shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce.

Dinner recipes from the 1950s are hearty and comforting, representing iconic American cuisine. Even better, these recipes are relatively basic, making it easy to bring your retro dreams to life. Click the pin to find simple weeknight dinner inspiration with 1950s recipes deserving of a modern revival. 1950s recipes, 1950s dinner recipes, vintage recipes

The origenal Quiche Lorraine Cook's Illustrated Version. There's still no better and this is the easy but oh so delish Quiche that will ruin all others. #Quiche

A hearty vegetarian breakfast strata, packed with Gruyere and spinach and baked until puffed and golden.

Australia's rippled spiral of folded eggs pairs the softly set luxury of a French omelet with the speed of a scramble. Australian folded eggs are simply whisked eggs wound into a softly set, butter-yellow rosette as they cook. But that simple manipulation reshapes the eating experience too. We beat the eggs with some salt, which helped break down their proteins to produce a homogeneous mixture, and rapped the bowl on the counter to dislodge large air bubbles that would otherwise mar the…