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  • Nov 26, 2024 | bismarcktribune.com | Jessica Rudolph |America’s Test Kitchen

    This plant-based kale salad is powered by the flavors of miso, ginger and toasted sesame oil. Dressing the kale first gave it time to soften while we fried the tofu. Love Funny Wow Sad Angry

  • Oct 25, 2024 | americastestkitchen.com | Jessica Rudolph

    *You can substitute our Dried Cranberry Mostarda for the finished cranberry mixture in step 3, if desired. 1. Adjust oven rack 4 inches from broiler element and heat broiler. Arrange baguette slices in single layer on rimmed baking sheet. Brush tops of slices with oil. Broil until golden, 1 to 2 minutes. Transfer sheet to wire rack. (Cooled baguette slices can be transferred to zipper-lock bag and stored for up to 24 hours.)2. Combine cranberry sauce, rosemary, orange zest, salt, and pepper in bowl.

  • Aug 22, 2024 | americastestkitchen.com | Jessica Rudolph

    This is a members' feature.

  • Aug 21, 2024 | boomermagazine.com | |Patty Catalano |Jessica Rudolph |America’s Test Kitchen

    Twice-Baked Barbecued Chicken is moist on the inside and golden brown on the outside. It’s marinated, baked tightly covered, then barbecued to allow the skin to become crisp and dark brown. You can start the dish in the morning, refrigerate it, and then grill it just before serving. I love traditional American barbecued chicken and its sticky, sweet sauce. I wanted to give it a summer accent, so I prepared a peachy mustard marinade to tenderize and flavor the chicken.

  • Aug 15, 2024 | americastestkitchen.com | Jessica Rudolph

    This is a members' feature.

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