Food
29 results total, viewing 21 - 29

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

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

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

Design your own sauce

By AMERICA'S TEST KITCHEN Barbecue sauce is one of the most versatile sauces out there - it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after … more

Make delicious deviled eggs without the strain or torment

By AMERICA'S TEST KITCHEN The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs, but we wanted to be able to start with eggs of any age and still end up with … more

Panko: The trick to keeping peach cake from getting soggy

Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake, and their delicate flavor gets lost. Roasting the peaches - and tossing them with peach schnapps - concentrated their flavor and … more

Pink Sangria straight up or topped off

Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain that landed on our shores to stay via the 1964 World's Fair. In its classic form - a mix of red wine and chopped fruit that's sometimes further … more
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