Kale is closing in on romaine as the Caesar salad green of choice; the hearty, nutrient-dense leaves, with their pungent earthiness, pair surprisingly well with the tangy Caesar dressing—perhaps even better than romaine.
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By America’S Test Kitchen The Associated Press
Most turkey burgers are dry, bland, or loaded up with flavour-blunting fillers. To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favour of a home-ground turkey thigh, which boasts more fat and flavour.
Crisp, crunchy and cool, this salad offers complexity with little effort. Creamy Roasted Garlic and Miso Dressing provided savory notes of umami and mellow sweetness.
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 wanted a foolproof method for grilling sausages and onions simultaneously that would produce nicely browned links with juicy interiors and tender, caramelized onions.
Any dish that comes with its own handle is bound to be an appetizer favourite, and this Southeast Asian dish of marinated, grilled meat has deep flavour to match its convenient format.
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 the flavour of the fish.
Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings—and their lacklustreflavour leaves something to be desired.
The combination of chocolate, graham crackers and marshmallows is irresistible. We wanted to take each element of s’mores and reimagine this beloved campfire snack as a magnificent ice cream cake.
Shrimp can turn from moist and juicy to rubbery and dry in the blink of an eye over the heat of a grill.
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 spongy.