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These vegetable kebabs have a crisp exterior, juicy interior

By AMERICA'S TEST KITCHEN Vegetables on their own can be a great option for grilled kebabs, because they cook quickly and, when done right, offer a crisp, charred exterior and a juicy, tender interior. Tossing grilled vegetables with a bold … more

Jamaican jerk starts with bold ingredients

By AMERICA'S TEST KITCHENS Spicy, smoky Jamaican jerk is one of the world's great barbecue traditions. Meat (traditionally chicken or pork) is rubbed with an intensely flavored liquidy paste made from fiery Scotch bonnet chiles, allspice berries, … more

Perfect burgers depend on the right meat

By AMERICA'S TEST KITCHEN Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient. But with so many options available in supermarkets, we knew we would need to … more

Zucchini or summer squash makes for a colorful pasta dish

By AMERICA'S TEST KITCHEN A combination of pasta and summer squash results in a light, flavorful dish that's full of color. We decided against peeling the squash, as the skin helped to keep the pieces intact throughout the cooking process. … more

Artichoke, navy beans make tasty, creamy dip

By AMERICA'S TEST KITCHEN Most artichoke dips could justifiably be called mayonnaise and cheese dips, given what goes into them. To create a more nutritious rendition, we looked to bean dip to provide a creamy base that contributed protein and … more

Black Bean Burgers

By AMERICA'S TEST KITCHEN A veggie burger sounds good in theory. So why do so many taste like hockey pucks, fall apart in the pan, or require a hodgepodge of ingredients? Well, not this burger. Starting with black beans (dried on paper towels … more

You won't miss the meat when you make this mushroom burger

By AMERICA'S TEST KITCHEN Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are legitimately delicious choices on their own. For charry grilled portobellos that wouldn't leak moisture and make the buns … more

These kebabs have a sweet, smoky flavor

By AMERICA'S TEST KITCHEN In theory, barbecued chicken kebabs sound pretty great: char-streaked chunks of juicy meat lacquered with sweet and tangy barbecue sauce. But without an insulating layer of skin, even the fattiest thigh meat can dry out … more

Braising can maximize freshness of spring veggies

While raw and roasted vegetables certainly have their place, braising is a great technique for cooking even the most delicate vegetables. You may think braising would turn verdant spring vegetables drab and watery … more

Chicken Marbella gets an update

More than 25 years ago, Chicken Marbella was the signature dish of the famous Silver Palate gourmet shop in Manhattan and the cookbook it later inspired. And it's no wonder this chicken dish caught fire - marinated in a … more

A foolproof way to make drumsticks ultra-tender

With their built-in handles and small size, economical chicken drumsticks are tailor-made for a cookout. So we decided to devise a foolproof way to roast them on the grill to ultra-tender perfection with nicely browned … more

Microwave cauliflower with salt, sugar solution before cooking on grill

To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up color and flavor. To ensure that … more

Buttermilk, salt are key to Crispy Oven-Fried Chicken

Soaking chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside. Salt doesn't just enhance flavor - when you soak meat in a salty solution (a brine), … more

Italian Almond Cake is a sophisticated and sweet dessert

By AMERICA'S TEST KITCHEN Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense. For a slightly cakier version with plenty of nutty flavor, we swapped out the … more

For moist pork skewers, turn to country-style ribs

By AMERICA'S TEST KITCHEN For grilled pork skewers that were moist and flavorful, we turned to boneless country-style ribs, which are quick-cooking and tender, yet have enough fat to keep them from drying out. The flavorful North … more

Warm, fruity vinaigrette tops this salad

By AMERICA'S TEST KITCHEN A delicate tangle of grassy pea greens forms the basis of this salad, complemented by fresh peas, endive and a warm, fruity vinaigrette that both offsets the faintly bitter quality of the pea greens and lightly wilts … more

Give your summer potato salad a French twist

By AMERICA'S TEST KITCHEN American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we've cooked (and eaten) piles of it over the years, and … more

Tacos make excellent 1st meal of the day

When making these delicious breakfast tacos, there are two ways to cook bacon. One is the oven, the best way to cook bacon for a crowd. Adjust oven rack to middle position, and heat oven to 400 F. Line rimmed baking … more

Prepare a flavorful chicken tagine in about an hour

We love the way the liberal warm spices, sweetness and tart brininess of a tagine enliven workaday chicken, so we set out to develop a chicken tagine with depth of flavor - in about an hour. We followed our standard … more

This cheesy, golden, puffed casserole is all about the eggs

Despite its name, this "omelet" is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake. This cheesy, golden, puffed casserole is all about the eggs, consisting of a rich … more
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