By AMERICA’S TEST KITCHEN A surfside treat, California fish tacos feature battered and fried crispy white fish and sprightly pickled vegetables. When done right, they are light and fresh, with a lively mix of textures and flavors. This recipe may look involved, but the components come ...
By AMERICA'S TEST KITCHEN The smoky char of the grill brings a whole new dimension to plain old Caesar salad. To develop good char and maintain crisp lettuce without ending up with scorched, wilted, even slimy leaves, we used sturdy, compact romaine hearts, which withstood the heat of the ...
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 find the right cut of beef with the ...
By AMERICA’S TEST KITCHEN Brownies are controversial territory to chart: Some like them cakey and light in flavor — more of a snack than a rich dessert; some like them moist and chewy; and others, the biggest chocoholics, like them to be purely decadent — almost as dense as fudge ...
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. Because summer squash contains so much liquid, we salted and drained it to keep our sauce from ending up watery and bland. The salted squash also browned beautifully; just 5 minutes in a hot skillet gave a light char to each batch. To accompany the squash, we chose halved grape tomatoes, fresh basil, and pine nuts. We finished the sauce ...
By MetroCreative Indulgence and baked goods go hand in hand. For many people, no baked good is truly indulgent unless it includes chocolate. That’s especially true come Valentine’s Day, when dietary restrictions are often relaxed so couples can cater to their sweet tooths. Baked goods ...
