Food
29 results total, viewing 1 - 20

Traditional paella gets a twist with hearty vegetables

By AMERICA'S TEST KITCHEN Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, … more

A simple shrimp pad thai that requires just 1 skillet

By AMERICA'S TEST KITCHEN Our version of this take-out classic is surprisingly easy to make and requires just one skillet. While truly authentic pad thai, with its sweet, sour and salty flavors, requires hard-to-find ingredients like preserved … more

Greek roasted chicken is simple, flavorful

Oregano, lemon, garlic, glugs of olive oil ... these are just a few of the ingredients that make Greek food so appealing. They match up well with all sorts of other hero ingredients, from potatoes to chicken to seafood. In this recipe, chicken … more

Cooking under high pressure

Not a day goes by that I don't get a recipe request or question about the Instant Pot. So, dear readers, today is the day for my starter recipe for you Instant Pot (Multi-Pot, etc.) fans. I'll … more

The secret to keeping chicken moist on the grill is brine

Barbecuing is the perfect method for cooking fatty cuts of pork or beef, but relatively lean chicken is another story. For barbecued pulled chicken with a smoky flavor and moist, tender meat, we'd have to come up with … more

Make a buttermilk coleslaw that's tangy and not soggy

By AMERICA'S TEST KITCHEN We wanted a buttermilk coleslaw with crisp pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl. We found that salting … more

Make a juicy stuffed burger on the grill

By AMERICA'S TEST KITCHEN Minneapolis taverns are famous for the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy seemed easy enough - but our burgers, cooked to well-done to melt the cheese inside, were dry … more

Make Mexican pulled pork without frying

Traditional carnitas, Mexico's version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas - tender chunks of … more

Make a killer margarita with tequila-based liqueur

I recently had the pleasure of traveling to Mexico to learn how to make tequila. I always liked sipping on tequila, but now I am in love with it. Tequila is like wine; it is a simple process. It is made by hand and reflects both the terroir of … more

Broccolini Strascinati is simple, full of flavor

One of the amazing things about Italian food (besides it being, you know, Italian food) is that the best dishes are often so completely, refreshingly simple. Like, four-ingredients simple. (No, we don't count olive oil and salt. Or water. Or … more

A tangy sauce is the star of barbecued chicken

By AMERICA'S TEST KITCHEN A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not … more

It's not a coffee cake or a pancake; It's both - a cobbler

By AMERICA'S TEST KITCHEN Chef Bridget Lancaster developed this blueberry cobbler, admitting she's not a "biscuit-style cobbler lover - they just taste too much like doughy dumplings." In "Cooking at Home," Lancaster writes: "Somewhere between … more

Let them eat cake OR cobbler

By AMERICA'S TEST KITCHEN A big flag sheet cake is the perfect Fourth of July dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping. We knew that our workhorse … more

How to make a yummy Cobb salad without bacon, cheese

Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato and lean chicken - we just had to do something about all that bacon and cheese. We were sad to sacrifice bacon's smoky flavor until … more

Don't be intimidated; there is nothing like home-made ribs

It's officially barbecue rib season, and I couldn't be more excited. I have made them three times in the last week, and I am planning on making them for a party this weekend. I might be a little … more

You can't go wrong with flank steak and charred corn salsa

Charred corn salsa combined with cumin-scented flank steak is a winning match. We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut … more

Let us sing the praises of the humble, grillable flank steak

We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt steak and hanger … more

Want your kids to eat asparagus? Top it with a glaze

Asparagus is by far the favorite vegetable of the d'Arabian family. All four of my school-aged daughters truly love it. I can serve nearly three pounds of asparagus at the table a couple of times of week to my family of six, and the girls will still … more

Grilled halibut with herb sauce in 20 minutes

Grilled fish is the official dish of summer around our house. There is nothing I love to eat more in warm weather than a piece of fresh seasonal fish cooked on the grill - the slightly sweet flesh offset by a tiny bit of char. You can use some … more

Little-known facts about pretzels, one of the world's favorite snacks

The pretzel, one of the fastest-growing snack foods in the world, recently crossed a billion dollars a year in sales. It has its own emoji, comes in flavors like pumpkin spice, mocha and banana, and is now available as an aromatherapy scent. It … more
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