America’s Test Kitchen recipes

Classic Beef Burgers

Classic Beef Burgers

Classic Beef Burgers, The Complete Summer Cookbook by America’s Test Kitchen.

A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven’t much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool.

Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato Salad and Tzatziki. Fix-and-forget recipes like North Carolina-Style Pulled Pork made in the electric pressure cooker won’t steam up the kitchen.

Equally easy are dinner salads; we’ve got enough to keep them interesting and varied, from Shrimp and White Bean Salad with Garlic Toasts to Grilled Caesar Salad. Barely more effort is fresh summer recipes requiring the briefest stint in a pan, such as Beet and Carrot Noodle Salad with Chicken or Braised Striped Bass with Zucchini and Tomatoes.

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Grilled Sausage Subs with Bell Peppers and Onions

Grilled Sausage Subs with Bell Peppers and Onions, Cook’s Country Big Flavors from Italian America.

Cook's Country Big Flavors from Italian America

Travel with Cook’s Country and savour the homey comforts of Little Italy, an array of neighbourhoods throughout the nation where Italian immigrants set down roots, and from those roots produced some of the best eating you’ll find anywhere. To fill our Italian-American table, we tested, tasted, and adapted our way through countless takes on beloved fare to discover what makes each a knockout, from meaty lasagna to eggplant Parmesan.

Along the way, we scoured the country to uncover less common (but no less delicious) dishes like Chicago’s Chicken Scarpariello and Brooklyn’s Prosciutto Bread, even coaxing some heirloom recipes from the families behind their landmark restaurants.

Italian-American cooking sparks fierce passions. Cooks may never agree on whether the best style of pizza comes from New York, Detroit, or St. Louis (you’ll find recipes for all three kinds in these pages). But we hope you’ll all find a place on your table for our drop meatballs, which stay tender without falling apart, our ricotta gnocchi (finally, a foolproof method), and a make-ahead tiramisu that rivals any restaurant’s.

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Double-Decker Drive-Thru Burgers

Double-Decker Drive-Thru Burgers

Double-Decker Drive-Thru Burgers, Photography by America’s Test Kitchen

Achieve burger greatness, with updated classics, regional favourites, homemade everything (from meat blends to pretzel buns), and craft-burger creations, plus fries and other sides, and frosty drinks.

What is the “ultimate” burger? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. The Ultimate Burger has the best answer to all of these questions: The ultimate burger is what you want it to be. And America’s Test Kitchen shows you how to get there.

Craving an all-American beef burger? We’ve got ’em: steak burgers, double-decker burgers, and easy beef sliders. Travel beyond beef, with options for turkey, pork, lamb, bison, salmon, tuna, and shrimp burgers before exploring the world of meat-free burgers, both vegetarian and vegan. Then it’s go for broke, featuring out-of-this-world creations like a Surf and Turf Burger, Loaded Nacho Burger, Grilled Crispy Onion-Ranch Burger, and Reuben Burger. (more…)

Loaded Butternut Squash Queso

Loaded Butternut Squash Queso

Loaded Butternut Squash Queso | Photography by Jeanine Donofrio and Jack Mathews

Known for her insanely flavourful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star.

Butternut squash becomes the best creamy queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family’s regular meal rotation.
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Pan-seared Salmon with Cilantro-mint Chutney

Pan-seared Salmon with Cilantro-mint Chutney

Pan-seared Salmon with Cilantro-mint Chutney, Photography by America’s Test Kitchen

Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavour of your cooking, along with foolproof recipes that put these simple techniques to work.

Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries–and when to add them for fragrant (not dusty) results.

Add flavour—and texture—with homemade blends (you’ll eat your spinach when it’s topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you’ll find yourself not only spooning chilli powder into the chilli pot but making the chilli powder yourself, or flavouring desserts with saffron or cardamom rather than just cinnamon.

  1. Season smarter with salt and pepper. You’ll learn about brining, using peppercorns of all colours, and making finishers like sriracha salt.
  2. Give meat and vegetables a rub. We’ll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.
  3. Bloom and toast. Bring out ground spices’ complexity by cooking them in oil; unlock dried chiles’ fruity or nutty flavours by toasting them.
  4. Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
  5. Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.
  6. Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.

Spiced: Unlock the Power of Spices to Transform Your Cooking, America's Test Kitchen

Spiced: Unlock the Power of Spices to Transform Your Cooking, is available at Amazon.com and Amazon.ca

 

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Edamame and Spicy Peanut Noodle Bowls

Edamame and Spicy Peanut Noodle Bowls

Photography by America’s Test Kitchen

We’re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you’ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli. But you’ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolour illustrations, and full-colour recipe photography.

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