There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as shatteringly crispy—and appealing to eat—as fried chicken skin, and a killer savory-spicy flavour profile.
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By America’S Test Kitchen The Associated Press
Harissa is a traditional North African condiment that has an irresistibly complex chile flavour.
It pairs perfectly with lamb’s earthy taste in this rich, spiced burger. Cool, creamy mayonnaise provides a rich base for our spicy harissa-spiked sauce, and a blast of fresh mint and lemon zest balances out the harissa’s heat.
As we learned with recipes for beef, lamb, pork, and poultry, cooking en cocotte—cooking a protein in a covered pot with little to no liquid—concentrates flavour.
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 grill better than whole heads.
We love a tall New York-style cheesecake but there’s no denying it’s a bit of a project. It’s also incredibly rich and decadent. Sometimes we want the essence of a cheesecake with less fuss, and we want the tang of a cream cheese-based cake without the weight—something lighter and creamier to finish a meal.
Spicy, smoky Jamaican jerk is one of the world’s great barbecue traditions. Meat (traditionally chicken or pork) is rubbed with an intensely flavoured liquidy paste made from fiery Scotch bonnet chiles, allspice berries, herbs, and spices, and then it is smoked over pimento wood.
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.
A combination of pasta and summer squash results in a light, flavourful dish that’s full of colour.
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.
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 ideal amount of fat to produce tender, juicy burgers.
Most artichoke dips could justifiably be called mayonnaise and cheese dips, given what goes into them.