Too many recipes for glazed grilled chicken give you meat that’s scorched or sickeningly sweet—or both. We wanted nicely glazed, unimpeachable peachy grilled chicken.
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By America’S Test Kitchen The Associated Press
A chopped salad, where every ingredient is cut into pieces of about the same size, offers the perfect mixture of flavours and textures in every bite. However, some vegetables get watery and soggy when you chop and dress them, and require extra attention.
What’s not to love about a Greek gyro, a sandwich of seasoned, marinated lamb, tomato, lettuce, and cucumber-yogurt tzatziki sauce stuffed inside a soft pita?
Sweet, spicy, fruity and jammy, mango chutney is a powerhouse ingredient common in Indian cuisine that can liven up even the most mild-mannered of dishes.
Chewy, nutty, pearl barley isn’t just for soups. Here, we’ve made it the star of a hearty bowl that’s full of contrasting—and surprising—textures and Middle Eastern flavours, with its warm spices and colorful vegetables.
A good salmon cake delivers rich flavour and tender texture; the best veers away from flavour-muting binders at all costs.
In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts. To bring this street food to the home kitchen, we broiled the corn on the cob instead of heading out to the grill, first brushing it with oil to keep it from drying out.
To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill.
To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavour; sugar aided browning while cumin and chipotle chile powder added savory smokiness.
The appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, permitting a taste of everything in each bite.
These North African-inspired cauliflower burgers are bursting with complex flavour, and we love the contrast between their creamy, nutty interiors and crunchy, well-browned exteriors.