Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas—tender chunks of lightly crisped, caramelized pork, subtly accented with oregano and citrus—without the hassle of frying.
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By America’S Test Kitchen The Associated Press
The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs but we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results.
We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt steak and hanger steak, flank steak boasts rich, full, beefy flavour.
Quick-cooking and delicately flavoured, yellow summer squash and zucchini are favourites in Mediterranean cuisines and perfect for a light side dish. To create a fresh, simple recipe, we started with very thinly sliced squash, using a peeler to make even “ribbons” and discarding the waterlogged seeds.
Charred corn salsa combined with cumin-scented flank steak is a winning match.
We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface area and seasoned it with ground cumin, salt, and pepper so that when we seared it, it developed a great crust.
Store-bought pizza dough makes this flatbread weeknight-friendly, and the perfect combination of salty and savory toppings plus a quick homemade pesto will make it a new staple in your rotation.
Raspberry sorbet is refreshing—but it’s often too icy to be worth eating. For smooth scoops, we froze a small portion of the base separately, adding it back to the rest before churning.
For a recipe with a handful of ingredients, pasta with shellfish is awfully hard to get right.
We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is boring and flavourless.
Rack of lamb and the grill have great chemistry. The intense heat of the coals produces a bold crust and melts away the meat’s abundance of fat, distributing flavour throughout while imparting a smokiness that’s the perfect complement to lamb’s rich, gamey flavour.
Grilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic.
Unfortunately, we found it was difficult to add enough flavour to plain grilled potatoes. Coating the potatoes with oil, garlic, and rosemary produced burnt, bitter garlic and charred rosemary.