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Leftover Halloween candy makes a great coating for homemade caramel apples

Recipes / America's Test Kitchen /

If you’re like us, you tend to buy Halloween candy you wouldn’t mind having as leftovers. And you can use that leftover candy to make a host of sweet treats like these candy-coated caramel apples. Then all you need to do is invite a few friends over to help you devour these delicious bites.

Candy-Coated Caramel Apples

Makes ...Read more

This delicious pork recipe is all about the cooking method

Recipes / America's Test Kitchen /

We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method.

We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to 5 inches wide, and we found that leaving a 1/4-inch-thick ...Read more

The most dependable vegetable goes luxe in this bread crumb-topped dish

Recipes / America's Test Kitchen /

We wanted to make a creamy, complex broccoli pasta that contains an ample amount of the vegetable.

We started off by blanching the broccoli stems and florets, a convenient technique since cooking pasta also requires a pot of boiling water, and we blended the stems and some of the florets with a pesto-inspired roster of ingredients to make a ...Read more

How do you make the ultimate version of classic garlic bread? It’s a pressing issue

Recipes / America's Test Kitchen /

Garlic bread is simple to make but often a disappointment to eat, with either too much or too little garlic flavor and bread that’s steamed and unevenly browned.

For an evenly toasted version with garlic flavor that was prominent but not harsh, we briefly microwaved fresh garlic (grated to a paste with a rasp-style grater) and butter and ...Read more

Enjoy a decadent ‘brownie’ without the baking

Recipes / America's Test Kitchen /

These truffle-like treats hit the spot as the ultimate homemade chocolate snack, without requiring the hassle of an oven. Crushed chocolate sandwich cookies created a decadent, fudgy base, which was bound together with melted chocolate chips, butter and sweetened condensed milk. After chilling, an extra layer of melted chocolate added more ...Read more

Salted capers are the hallmark of pesto pantesco

Recipes / America's Test Kitchen /

Pantelleria is an island off the coast of Sicily, and pesto pantesco is the island’s version of Italy’s iconic mashed sauce. It’s made by pulverizing locally grown staples such as tomatoes, garlic, basil and/or parsley, almonds and, most notably, capers with olive oil until the mixture is coarsely pureed.

Salted capers are the hallmark of...Read more

Could we recreate this Greek American favorite without a live fire and a spit?

Recipes / America's Test Kitchen /

Without using a fiery spit, we managed to mimic the typical cooking method of this Greek favorite in three steps. To jump-start the cooking, we first covered the marinated pork and steamed it in the oven. Uncovering and continuing to roast the pork helped dry out its exterior. Finally, some time under the broiler gave the meat a crisp, well-...Read more

Fresh corn and basil add summery notes to this easy pasta dinner

Recipes / America's Test Kitchen /

Summer might be winding down, but this pasta dish highlights some of the season’s best bounty. Blending fresh basil into reduced cream with Parmesan made a rich, savory, herbaceous sauce for tortellini, offsetting the sweetness of the fresh corn and mellowing the spice of a Fresno chile.

Tortellini with Corn and Basil Cream Sauce

Serves 4

2...Read more

Take this season’s tomato salads to the next level

Recipes / America's Test Kitchen /

In caprese salad, mozzarella and basil enhance tomato slices with freshness and dairy richness. We wanted to borrow that formula but shake up a few of the traditional components.

Heirloom tomato slices, packed with ample, flavorful juice, were large enough to cut into thick slabs and shingle with salty pan-seared slices of halloumi. A simple ...Read more

Labor Day grilling should include this quick, easy pork dish

Recipes / America's Test Kitchen /

Looking for something different to cook for a holiday weekend get-together? Grilled pork tenderloin is a wonderful choice. We pound the pork tenderloins into thin, uniform steaks for exceptionally fast cooking, so you’ll have plenty of time to prepare the meal and mingle with your guests.

Grilled Pork Tenderloin and Summer Squash with ...Read more

This no-bake pie is perfect for those dog days of summer

Recipes / America's Test Kitchen /

No-bake berry pies often turn out soupy, chewy or tasteless. Could we make a pie with great texture and flavor — and still keep it simple?

We used a flavorful graham cracker crust and thickened some pureed berries with cornstarch to create a no-bake summer berry pie recipe that was easy to make, sliced neatly, and had great flavor and texture...Read more

This delicious drink has a long, far-reaching history

Recipes / America's Test Kitchen /

Many varieties of horchata are widely popular across Spain and Latin America. Our rice-and-almond-based version, flavored with Ceylon cinnamon, is a style typical to Mexico. It’s a cinch to make, and the sweet, cold, creamy drink is the perfect foil for warm weather and spicy food.

Toasting the almonds and cinnamon brought out their full ...Read more

No time? No problem. Quick pulled chicken sandwiches to the rescue!

Recipes / America's Test Kitchen /

With tender shreds of chicken, a sweet-tangy sauce, and a crunchy slaw, these weeknight barbecue sandwiches aren’t just achievable, they’re awesome! And better yet — using store-bought rotisserie chicken cuts hours off the cooking time.

Quick Pulled Chicken Sandwiches with Red Cabbage Slaw

Serves 4

Note: Coleslaw mix can be used in ...Read more

Cradle sweet-tart, peak-of-summer fruit in the butteriest, flakiest pastry

Recipes / America's Test Kitchen /

For a dessert to showcase summer’s finest blueberries, we wanted a crust that was super flaky, crisp and buttery, with a sweet-tart, juicy filling. A rough puff pastry was the best choice for the crust: It is sturdier than a traditional pie dough and can hold its shape well without the walls of a pie plate to contain it.

To make the rough ...Read more

An expert method helps you fry meaty pork chops to crunchy, juicy perfection

Recipes / America's Test Kitchen /

Our crisp, juicy, well-browned pork tonkatsu starts with 3/4-inch-thick boneless chops with a thin fat cap. We cut slits in the fat to prevent the chops from buckling and then sprinkled them with salt. We revamped the bound breading process so that a triple dip — first in flour, then in egg, and finally in panko — coated the chops with the ...Read more

An inspired chicken breast dinner will see you through the dog days — and beyond

Recipes / America's Test Kitchen /

For grilled boneless, skinless chicken breasts that are juicy, savory, and well browned, we started by pounding them 1/2-inch thick so that they cooked through evenly. Soaking the chicken for 30 minutes in a potent “brinerade” seasoned it and added moisture; we spiked the salt water with just enough umami-rich fish sauce to add savory depth ...Read more

These spiced steaks become a complete meal with a side of rice and beans

Recipes / America's Test Kitchen /

A cilantro and jalapeno paste added verdant flavor and subtle spice to black beans and rice as well as a creamy avocado sauce.

Ancho-Rubbed Flank Steak and Cilantro Rice with Avocado Sauce

Serves 4

1 cup long-grain white rice

1 (15-ounce) can black beans, rinsed

1 (2-pound) flank steak, trimmed and cut into 4 equal steaks

1 tablespoon ...Read more

 

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