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3 weeks 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.
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3 weeks 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.
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3 weeks 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.
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2 months ago | 
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.
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2 months ago | 
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.
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2 months ago | 
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.
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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.
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Dec 2, 2024 | 
americastestkitchen.com | Erica Turner |Rebecca Hays
Behind the RecipesHere’s the way to a pot brimming with tender meat and robust, spicy complexity. By and Published Dec. 2, 2024. When I was a kid, my dad would occasionally return to the stove after dinner was cleaned up. He’d tend to a bubbling batch of ground beef chili, passing his wooden spoon through the thick, ruddy mixture as night fell. When the meat was supple and the pot’s contents imbued with the spices, he’d let the chili cool until bedtime before refrigerating it for dinner the next day.
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Sep 23, 2024 | 
americastestkitchen.com | Rebecca Hays |Erica Turner
Behind the RecipesA big, lofty pancake graced with savory toppings is a quick and easy way to bring custardy richness—and a touch of drama—to the table. By and Published Sept. 23, 2024. Looking for an easy antidote to the dinnertime doldrums? Whip up a Dutch baby. Also known as a German pancake, this giant skillet delight is more typically served at breakfast or brunch, dusted with snowy confectioners’ sugar and maybe served with cooked fruit.
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Sep 23, 2024 | 
americastestkitchen.com | Erica Turner |Rebecca Hays
Behind the RecipesThis homey Southern side, chock-full of toasty corn goodness and meaty morsels of sausage, starts with a custom-made skillet cornbread. By and Published Sept. 23, 2024. Whether you’re dishing it up for Thanksgiving or for a get-together with loved ones, cornbread dressing will bring warmth and comfort to your table with golden and coppery hues, plush and crispy textures, and satisfying savor.
