Eating well

New flavors, old dishes

By AMERICA'S TEST KITCHEN For a creative chicken salad, we were inspired by the flavors of Morocco: apricots, lemon and warm spices. To give our dressing complex flavor, we reached for garam masala, a traditional spice blend of coriander, cumin, ginger, cinnamon, and black pepper. We also ...

Wow the senses with salsa

There are a lot of reasons to like summer, not the least being the bounty of fresh fruits and vegetables available. Corn, tomatoes, squash, peppers, melons, berries - and the list goes on. With all these tasty options it’s easy to combine a few to create dishes that exemplify the essence of ...

This chicken and couscous dish is a winning weeknight dinner

By AMERICA'S TEST KITCHEN Bursting with the aromatic flavors of saffron, chorizo and garlic, this chicken and couscous dish is a winning weeknight dinner. When developing this recipe, we started with classic chicken and rice, but found that the rice was not cooking at the same rate as the ...

Who said rice crispy chews are just for kids?

By AMERICA'S TEST KITCHEN While almost everyone is familiar with the classic recipe for Rice Krispies Treats, slight variations on the original abound. We think our recipe gets them just right, with the perfect ratio of marshmallow and butter to cereal for a bar with the sticky chew that ...

Breakfast pizza makes an ideal dish for a brunch crowd

By AMERICA'S TEST KITCHEN Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo. It makes an ideal dish for a brunch crowd and isn't difficult if you start ...

Dive into these summer flavors

By AMERICA'S TEST KITCHEN Fresh, juicy summer tomatoes make a great salad, so we set out to create one with complementary flavors and a creamy dressing. Tomatoes exude lots of liquid when cut, which can quickly turn a salad into soup. To get rid of some of the tomato juice without losing ...

Beat the heat with cool cupcake treats

If you’re looking for a cool dessert to beat the summer heat, why not combine a few all-time favorites, ice cream and cake (or cookies) into a neat little cupcake package. They’re easy to prepare using pre-packaged ingredients and everyone, from young to old, will love them. Ice cream ...

Foolproof way to perfectly cooked fish? Try a Dutch oven

By AMERICA'S TEST KITCHEN Cooking fish at a low temperature in a covered pot is a nearly foolproof way to achieve perfectly cooked fish, since the heavy Dutch oven holds in moisture and allows the fish to cook through gently and evenly. This method is also a wonderful way to concentrate ...

Basil pesto isn’t just for pasta. Try it on grilled chicken

By AMERICA'S TEST KITCHEN Basil pesto isn't just for pasta. We found a way to imbue chicken with basil and garlic that would hold up on the grill. How did we get enough flavor into the chicken? We used homemade pesto, which tastes stronger and fresher than store-bought. We added the pesto ...

How to maximize beets’ sweet, earthy flavor without mess

By AMERICA'S TEST KITCHEN We sought a streamlined stovetop recipe for beets that maximized their sweet, earthy flavor_with minimal mess. Braising worked perfectly. We partially submerged the beets in just 1 1/4 cups of water so that they partially simmered and partially steamed. Halving ...

Hot summer months calls for a mix of pesto and pasta

By AMERICA'S TEST KITCHEN More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months. It couldn't be simpler to make; just process fresh basil, garlic, pine nuts, salty Parmesan cheese, and ...

This chocolate éclair cake is an instant dessert classic

By AMERICA'S TEST KITCHEN Chocolate eclair cake is an instant dessert classic; this no-bake cake features layers of store-bought vanilla pudding and Cool Whip sandwiched between graham crackers and topped off with chocolate frosting. As the graham crackers soften, the whole thing melds ...

Sides to celebrate

By Lisa Andrus-Welch If flags, fireworks, family and food are part of your Fourth of July holiday, you’d better get cracking. Tomorrow will be here before you know it and everyone knows how important food is to the celebration. Unlike Christmas and Thanksgiving meals, which have ...

Add succulent shrimp to quesadilla and you’ve got a party

By AMERICA'S TEST KITCHEN We love a simple cheese quesadilla, but add a filling of succulent shrimp spiked with tequila and lime zest and you turn Mexico's griddled cheese sandwich into a party. To make them substantial enough for a meal, we started with 10-inch flour tortillas. To make ...

This bright, tasty salad celebrates Sicilian ingredients

By AMERICA'S TEST KITCHEN This light, bright salad celebrates ingredients that are abundant in Sicily. Citrus fruits, in particular, flourish and come in many varieties. Taroccos, or blood oranges, are the most popular and prized variety, so it seemed only fitting that we use them for ...

Don’t buy sandwich bread. Make it.

By AMERICA'S TEST KITCHEN The quintessential American sandwich loaf tall and domed, with a fine, snowy-white crumb and a light brown crust is a supermarket staple. Since it's eaten so often, we wanted to develop a recipe that wasn't just better than bouncy plastic-wrapped bread, but the ...

There are many types of sweet or tart cherries you can grow

By LEE REICH Associated Press As a youngster, I never could get my fill of maraschino cherries. That is, until the day I got my hands on a whole jar of them, sat down with a spoon and proceeded to finish them off. I haven't put another maraschino cherry in my mouth since that sitting. ...

5 dishes every new graduate should learn how to make

By KATIE WORKMAN Associated Press So your kid is going out into the world. Flying the coop. Time for them to learn how to cook. Maybe, just maybe, you didn't do as good a job as you'd planned teaching them their way around the kitchen (cough - me too, despite what one might think). And ...

Praises for poke cake

I made my first poke cake in the late 70’s. The method was all new to me, but the lemon cake, poked with lime gelatin and frosted with a fluffy mixture of lemon pudding and whipped topping came out great. I proudly took that cake to a potluck dinner hosted by my son’s cub scout troop and it ...