To take this barroom classic from the fryer to the grill we had to figure out how to handle the fat and connective tissue from the wings, which creates a problem as it drips into the fire.
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By America’S Test Kitchen The Associated Press
Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto. One of note is kale—leafy and deep green, with an earthy, slightly bitter flavour.
To infuse this simple clam dish with big flavour, we added Spanish chorizo, thyme, and dry vermouth for a potent broth in which to steam our shellfish.
We set the bar high with this recipe: We wanted a naturally sweetened, pleasantly tart vanilla frozen yogurt with the creamy, smooth texture of premium ice cream.
The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.
Our Strawberry Topping was perfect here; it had clean, pronounced berry flavour and a thick, chunky texture that didn’t slip off our tender biscuits. For fluffy, not dense, biscuits, we called on our food processor for streamlined, foolproof mixing.
We wanted to bring home a true New England-style lobster roll, complete with tender meat coated in a light dressing and tucked into a buttery toasted bun, but first we had to deal with the lobster.
Chicken tikka masala is arguably the single most popular Indian restaurant dish in the world. Turns out, it’s not an authentic Indian dish—it was invented in a London curry house.
If you’re going to grill a prime rib, the last thing you want is an overcooked grey ring surrounding the rosy interior. We decided to forgo searing the flat cut sides, which meant the roast spent less time over high heat.
S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavours of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.
Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.
Chopping the vegetables by hand ensured they retained their colour and firm texture. Letting them sit briefly in a sherry vinegar marinade guaranteed well-seasoned vegetables, while a combination of tomato juice and ice cubes (which helped chill the soup) provided the right amount of liquid.