Well-marbled steak tips, with their beefy flavour and tender texture, proved the best choice for our grilled beef kebabs.
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By America’S Test Kitchen The Associated Press
Sure, quinoa is a complete protein and is known as a “superfood,” so it’s a great base for a hearty and healthful main dish salad. But we love it also for its intriguing and delicate texture and nutty flavour.
Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.
For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of structure.
We wanted a pie that had a firm, juicy filling full of fresh blueberry flavour with still plump berries, and we also wanted a crisp, flaky crust.
To thicken the pie, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavour to shine through. Too much of it, though, created a congealed mess.
Cooking protein-packed tempeh on the grill gives it great smoky flavour and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh.
Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.
Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken—we just had to do something about all that bacon and cheese.
There’s no denying the novel appeal of cake pops; after all, everyone loves food on a stick, and if it’s dessert, even better.
Most recipes call for starting with cake made from a store-bought mix, breaking it into crumbs, combining it with canned frosting, and forming the mixture into balls. We knew we could do better.
Though traditional paella centres on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas.
Although poke cake is usually in the form of a sheet cake, we thought it could make a beautiful and festive layer cake for the Fourth of July.
For a cake that was red, white, and blue all the way through, we started by cooking blueberries and strawberries and then combining each with gelatin to create two colorful, brightly flavoured syrups.