Food
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Forget the mess

By AMERICA'S TEST KITCHEN Despite its status as a classic comfort food, there's nothing comforting about the many steps and piles of dirty dishes that shepherd's pie usually requires. Using the cast-iron skillet as our sauteing, baking and … more

Marinate tuna ahead to ensure moist grilled fish

By AMERICA'S TEST KITCHEN Tuna steaks are a treat, and the intense heat of the grill is perfect for getting a good sear on the outside while keeping the inside tender, moist and pleasantly pink. We wanted a foolproof method for grilling tuna to … more

Try roasting your shrimp next time

By AMERICA'S TEST KITCHEN Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavor concentrating and deepening, but those benefits are only worth it if the quick-cooking flesh stays tender and … more

Ugly and delicious: Pickled Pepper Pull-Apart Beef

Many people who grew up outside the South think that all Southern food is the same. But this is far from the truth. You can live one county away and your food experience and your definition of Southern food is completely different. Sheri Castle … more

Toasted pumpkin seeds can be plain or spicy

When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash, so why not turn them into something … more

Make portable version of pumpkin cheesecake

With a tangy, rich flavor and velvety consistency, cheesecake's characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake and berry cheesecake are all common. But our favorite … more

A nutty and dense coffee cake that's pure decadence is here

By AMERICA'S TEST KITCHEN This ultra-rich coffee cake is pure decadence, from its nutty topping and dramatic swirls of cinnamon sugar to its supremely moist, dense crumb. We cut softened butter into the dry ingredients for a tight, velvety crumb, … more

Tart cranberries and sour cream make pound cake sparkle

By AMERICA'S TEST KITCHEN Pound cake is simple but elegant; it's also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst … more

Mexican brownies just work

Mexican hot chocolate is a beloved beverage made from chocolate (yup, got it) and often cinnamon and another spice or two to bring up the heat. The combination of spicy and chocolate just plain works, and I wanted to see how it would translate into … more

Bourbon bread pudding with a real taste of New Orleans

By AMERICA'S TEST KITCHEN We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look. We then toasted the bread to a deep golden brown, which prevented the prepared … 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

Shrimp go wild

Jolts of grill flavor and spicy heat can enhance the delicately sweet and briny flavor of shrimp, but it's easy to overdo it. Most recipes overcook the shrimp and finish them in a bath of mouth-numbing sauce; we wanted … more

Dive into a rich dish of zucchini, basil and mozzarella

By ELIZABETH KARMEL Associated Press This summer, my sister, Mary Pat, traveled to Italy on a bike tour. One of the advantages of biking through Italy is that you can eat anything and everything you want and not worry a bit about the calories. … more
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