-
3 weeks ago | 
americastestkitchen.com | Erica Turner |Rebecca Hays
In Andalusia, July and August are hot and dry—the perfect weather for salmorejo, an ice-cold tomato soup that’s ripe with flavor.
-
3 weeks ago | 
americastestkitchen.com | David Yu |Rebecca Hays
For a food to be genuinely mouthwatering, it must light up all your senses. Sichuan’s kou shui ji boldly delivers. In fact, just the sight of the dish known as mouthwatering chicken whets the appetite: Feast your eyes on the neon chili oil sauce glistening atop slices of cool chicken. Inhale the potent aromas. You’ll get whiffs of nutty sesame oil mingling with the gentle acidity of black vinegar and the floral, citrusy pull of Sichuan peppercorns.
-
3 weeks ago | 
americastestkitchen.com | Annie Petito |Rebecca Hays
The sizzle of marinated kebabs hitting the grill takes me back to afternoons on the backyard deck. As a kid, I always knew that company was coming when my dad started threading chunks of chicken onto long metal skewers. I’d watch with anticipation as he assembled the tidy packages, arranged them in rows on the grill, and hovered over them as they sputtered above the flames.
-
2 months ago | 
americastestkitchen.com | Rebecca Hays
Behind the RecipesSome styles are battered, others are dredged. For the crispiest, crunchiest, all-around yummiest fried chicken, do both. By and Published Apr. 1, 2025. Fried chicken. It’s universal comfort food, the laid-back centerpiece of social gatherings, and many a home cook’s pride and joy. In the archives of this magazine, you’ll find numerous recipes for the iconic poultry preparation.
-
2 months ago | 
americastestkitchen.com | David Yu |Rebecca Hays
Behind the RecipesSpoil guests (or yourself) with this Levantine dish of crisp pita; hot chickpeas; and cold, creamy yogurt. By and Published Apr. 1, 2025. In her classic The New Book of Middle Eastern Food (1985), cooking authority Claudia Roden reflects on the sanctity of bread in the Levant: “An invocation to God is murmured before kneading the dough, another before placing it in the oven. A hungry man will kiss a piece of bread given to him as alms,” she writes.
-
2 months ago | 
americastestkitchen.com | Andrea Geary |Rebecca Hays
Behind the RecipesWith its tart flavor and rosy hue, rhubarb commands center stage in this stunning, simply made dessert. By and Published Apr. 1, 2025. Tangy, vibrant rhubarb is often a dessert co-star (think strawberry rhubarb pie) but seldom the featured player. And yet, I believe these extravagantly crimson stalks deserve the principal role. A French pastry known as tarte fine seemed like the ideal vehicle to launch rhubarb to stardom.
-
Jan 30, 2025 | 
americastestkitchen.com | Steve Dunn |Rebecca Hays
Behind the RecipesTacos árabes—the Pueblan union of yogurt-sauced shawarma and chipotle-tinged pork tacos—combine food traditions from across the globe. By and Published Jan. 30, 2025. What do you call it when two iconic street foods from different parts of the world collide? In the case of tacos árabes—a coupling of Arabic shawarma and Mexican tacos—you might say it’s culinary kismet. The distinctive tacos sure taste as if they were meant to be.
-
Jan 30, 2025 | 
americastestkitchen.com | Steve Dunn |Rebecca Hays
Behind the RecipesCoated in gutsy spices, roasted to juicy perfection, and dunked in a creamy sauce, drumsticks make a finger-licking-good meal. By and Published Jan. 30, 2025. Suffering from dinnertime fatigue? Consider chicken drumsticks. They may be unpretentious, but drumsticks outperform their poultry peers on almost every level.
-
Jan 30, 2025 | 
americastestkitchen.com | Erica Turner |Rebecca Hays
Behind the RecipesEncrust plump jumbos in tropical-sweet shreds of coconut and fry until they’re hot, golden, and delicately crispy. By and Published Jan. 30, 2025. Food historians aren’t entirely sure about the provenance of coconut shrimp: No one knows whether the nutty-sweet deep-fried crustaceans were dreamed up on the shores of the Caribbean, on the Polynesian islands, or in post–World War II American tiki bars, where they transported happy hour revelers to the paradises of the South Pacific.
-
Dec 2, 2024 | 
americastestkitchen.com | Steve Dunn |Rebecca Hays
Behind the RecipesTo infuse every bite of a meal with porky goodness, we leverage fond, the savory superstar of the kitchen. By and Published Dec. 2, 2024. It’s tempting to take fond for granted, but you mustn’t. Though unassuming in appearance, the bronzed bits that form on the bottom of a pan as meat juices sizzle, evaporate, and brown are pure flavor, and the more of it that you can create, the meatier, richer, and all-around better-tasting your food will be.
