Food
29 results total, viewing 1 - 20

Turn cherry tomatoes into a cobbler

If you are like me and have a glut of cherry tomatoes, this recipe is for you. There is nothing more comforting than homemade biscuits, and I had cherry tomatoes, so I decided to combine them and make a biscuit-topped cobbler. I wanted the … more

Cherry cobbler holds its own against any fancy dessert

For an easy, rustic dessert, you really can't beat a cobbler. With a fleet of tender biscuits floating on a sea of sweet fruit, a good cobbler can hold its own against any fancy cake or pastry. For our cast-iron … more

Amp up your spoonbread with kernels

The Southern staple known as spoonbread - a particular specialty of Kentucky and Virginia - is a Native American dish adopted early on by America's earliest European settlers. George Washington happened to be a big fan and often served it up at … more

Stuff chicken thighs with spinach, feta

Sometimes I forget about frozen spinach. I always have frozen corn and frozen peas on hand, but frozen spinach falls off the radar from time to time. The good news is that then I get to rediscover it. When I was a kid, my mom, my sister and I … 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 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

A blueberry tart that simply works

Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded … more

Capture summer's flavor by canning tomatoes

From the loving way I look at them, you'd think these jars were filled with a fine red wine. But no, they are filled with fine red tomatoes. How satisfied and rich they make me feel! The royal red color broadcasts richness through the sparkling … more

This queso dip will make you cry

I've always loved the saying, "everything in moderation, including moderation." This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter … more

A touch of bourbon makes the difference

If pimento cheese is already part of your life, then you are blessed for sure. If not, get ready for life to get a little bit better. And get ready for one of the best burgers of your life. It's dangerous ground for a Yankee like me to start … more

The foolproof way to grill sausages, onions together

By AMERICA'S TEST KITCHEN Sausage and onions are a classic pairing that sounds tailor-made for the grill. But the reality is usually onions that are both crunchy and charred and sausages that either dried out or - even worse - catch fire. We … more

Hand-cranked or not, ice cream is worth the effort

Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child. When we were young, my sisters and our cousins made hand-cranked ice cream … more

Make fun, healthier popsicles

Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings - and their lackluster flavor leaves something to be desired. To make an … 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

Want a s'more without the campfire? We have you covered

By AMERICA'S TEST KITCHEN S'mores may conjure memories of warm nights and sleep-away camp, but it doesn't need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate and sweet, gooey … 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

Chocolate ice cream & peanut butter cups -- say no more!

If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie. Somehow, ice cream stuffed into a pie crust just seems so much more festive and decadent and sultry … 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

Confetti Coleslaw can stand up to ribs

When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs. But it is a little harder to decide on the sides. Coleslaw … more
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