Food
29 results total, viewing 1 - 20

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

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

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

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

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

Get a handle on chicken satay with a peanut dipping sauce

By AMERICA'S TEST KITCHEN Any dish that comes with its own handle is bound to be an appetizer favorite, and this Southeast Asian dish of marinated, grilled meat has deep flavor to match its convenient format. We set out to bring this dish … more

Wake up fish with sauce

By AMERICA'S TEST KITCHEN Sole piccata, a light and delicate dish that consists of lightly browned sole fillets bathed in a lemon, caper and white wine-laced pan sauce, is a classic for a reason: The fresh, bright acidity of the sauce wakes up … 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

Achieve crispy wings on the grill

By AMERICA'S TEST KITCHEN To take this barroom classic from the fryer to the grill, we had to figure out how to handle the fat and connective tissue from the wings, which creates a problem as it drips into the fire. To get crisp, well-rendered … more

Thin slices are key to tender eggplant

BY AMERICA'S TEST KITCHEN Grilling is a popular way to prepare eggplant in Greece, Italy, Turkey and beyond, since eggplant's creamy, tender flesh takes well to smoke and char. Unfortunately, grilled eggplant can easily turn out leathery or … 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

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

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

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
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