From flame-kissed favorites to fuss-free weeknight dinners, see new recipes from the Test Kitchen for the last days of summer, plus a preview of what’s on the menu for fall.
The perfect accompaniment to chili and other hearty stews, cornbread cooks to perfection in a cast-iron skillet, with lightly crispy edges and a tender interior. The cayenne gives it a mild kick, but you can also add chopped poblano chiles if you prefer even more punch.