Ann Pittman

Recent Posts By Ann Pittman

Wow! You’ve Got to Try This—Inside-Out Pancakes

Here’s a great way to fun-up pancakes and make them perfectly portable: Turn them inside out! In this easy twist, we stuff pancake batter with brown sugar mixed with toasted nuts and cinnamon; as the pancakes cook, the sugar melts to a yummy molten syrup. You can work with any pancake batter you like: To keep things super quick, you […]

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Kitchen Tip: How to Seed Tomatoes

When a recipe specifies that you should seed tomatoes, there’s a good reason—those seeds and tomato “innards” may negatively affect the outcome of the dish. This week, Test Kitchen Manager Tiffany Vickers Davis shows you how to quickly and easily seed three types of tomatoes and explains why you want to do so in the first place. Put those seed-free […]

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Books for Cooks: Bible, Revised

The New Vegetarian Cooking for Everyone By Deborah Madison Ten Speed Press, 672 pages, $40 In this new edition of Deborah Madison’s beloved 1997 classic, you’ll find dozens of new recipes reflecting today’s expanded vegetarian pantry—with ingredients like coconut oil, quinoa, and fermented soy. Of the dishes we tried, we loved the sweet Quinoa Muffins and Tempeh on Rye, her […]

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Wow! You’ve Got to Try This—Egg Baskets

Looking for fun brunch ideas? Look no further—we have a beautiful, easy idea for colorful handheld eggy entrees. All you need is a muffin pan and a little less than an hour to make it happen. Check out our how-to video to see how our individual egg baskets are made; recipes follow below. For each Basic Potato Egg Basket, start […]

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Meyer Lemon Madness

Right now is prime time for Meyer lemons—one of the loveliest fruits around. If you aren’t familiar with them, I strongly encourage you to try them. And do so soon, because their season ends around April or early May. Unlike some fruits, where different varieties only look different but taste pretty much the same, the Meyer lemon truly stands apart […]

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Sunday Strategist: A Week of Healthy Menus — February 24-28

OK, it’s official: We are all tired of winter. We’ve had more than enough snow, more than we can bear of traffic/travel/school delays. Bring on warm, sunny, happy days! Since we can’t bend Mother Nature to our will, we’re bringing sunny, fresh, bright flavors to your table—fast. The Plan Monday: Spring Vegetable Pizza with Gremolata and Arugula-Tomato Salad Tuesday: Meyer […]

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Wow! You’ve Got to Try This—Flavored Sugars

We have a fun idea to share for making fruit-flavored sugars, which are both beautiful and pretty darn tasty. The flavor is concentrated, so you only need to use a little to pack quite a punch. These sugars are great for rimming cocktail glasses (think of this as a way to fun-up mocktails at a baby shower, too), sprinkling over […]

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How to Prepare Fennel

When our Test Kitchen cooks are out shopping for recipes to make in the TK, one ingredient garners more interest than any other. Whenever they haul a fennel bulb onto the conveyer belt, clerks or other shoppers always ask what it is and what to do with it. Here, I give you the quick lowdown on fennel, an ingredient we […]

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Sunday Strategist: A Week of Healthy Menus — January 13-17

Here, another week’s worth of fast, healthy, and tasty menus. It’s not the dread of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. Here, we’ve done the planning for you. Not just menus, but healthy menus that are […]

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Books for Cooks: Whole-Grain Mornings

Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons By Megan Gordon Ten Speed Press, 184 pages, $22 Your morning meal is an opportunity to load in most of your whole-grain needs for the day. We addressed this in our January issue with 10 delicious whole-grain breakfast recipes, and Gordon gives many more delicious ideas in her book. We tasted several recipes […]

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