Jolts of grill flavour and spicy heat can enhance the delicately sweet and briny flavour of shrimp, but it’s easy to overdo it. Most recipes overcook the shrimp and finish them in a bath of mouth-numbing sauce; we wanted juicy shrimp with a smoky crust and chili flavour that was more than just superficial.
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By America’S Test Kitchen The Associated Press
Sirloin steak tips have deep flavour and a tender texture that calls out for a bright and texturally interesting accompaniment, so we chose our Southwestern-inspired Tangy Corn Relish.
These perfectly crispy potato pancakes are the ideal vehicle for all manner of toppings, making them a super-versatile appetizer pick. We kept our latkes light and crisp by removing as much water as possible from the shredded potatoes.
A frittata is a hearty brunch option but is often loaded with potatoes, cheese, and sausage or bacon. For a more nutritious version, we nixed the meat and swapped out potatoes for broccoli.
To make a substantial, veggie-packed frittata, we used a dozen eggs and a full 4 cups of broccoli, chopping the florets small so they would be surrounded by the eggs, ensuring a cohesive whole.
Matzo ball soup can be controversial to make, but there is no question that this version hits all the marks, delivering tender dumplings and a savory broth.
For matzo balls that were substantial but not too heavy or greasy we settled on a ratio of 1 cup matzo meal to 4 eggs and 5 tablespoons of water, plus a bit of chopped, cooked onion and minced dill.
Don’t be intimidated by mussels; they’re easier to prepare than you think and they make a great weeknight option. The mussels here are cooked in a flavourful broth that becomes a light sauce for the pasta.
This fresh, hearty side dish will stand out among its richer, creamier counterparts on the holiday table. We achieved perfectly cooked brown rice by boiling it in abundant water. Sprinkling the rice with bright lemon juice while it was still warm boosted its flavour.
For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.
After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.
The high water content of cabbage is typically to blame for watery slaws. We salted our cabbage to draw out the excess moisture.
Memphis Chopped Coleslaw is usually studded with celery seeds and crunchy green peppers and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar.
It’s hard to believe that the well-loved combination of cake, cream and strawberries could be anything other than perfection, but soggy cake, squishy cream, or bland, underripe berries can easily ruin this heavenly trio.