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Americas Test Healthy Cooking Magazine ✔X Test Kitchen
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Corn and Apricot Muffins with Orange Essence
Cooking — Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look closely at the label. In food processor, process 2/3 cup granulated sugar and 11/2 teaspoons ...More…
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Tropical Barbecued Pork Ribs
Cooking — Preheat the oven to 325 degrees, or build a small to medium fire on one side of a large outdoor grill Mix 2 teaspoons of the salt, plus the pepper, and the allspice in a small bowl. Rub the ribs all over with this seasoning mix. Lay the ribs on a ...More…
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Pork Spareribs with Maple Barbecue Sauce
Cooking — These luscious ribs are well worth the time it takes to make them. Perfect for a Sunday supper. Try with the Maple Baked Beans as well as coleslaw and biscuits or cornbread. Position rack in center of oven; preheat to 400 degrees F. Sprinkle ribs ...More…
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Deep-Dish Spinach, Egg and Spaghetti Pie
Cooking — Cold tomato-sauced spaghetti may seem the unlikeliest of leftovers unless you have tasted it baked into the firm, Italian-style omelet known as a frittata. Much more than mere kitchen frugality, a spaghetti frittata is a real treat and inspired ...More…
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Barbecued Baby Back Ribs For Charcoal Grill
Cooking — For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling. You will need two wood chunks, each about the size of a lemon, for this ...More…
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Grill Roasted Beef Tenderloin
Cooking — Once trimmed, and with the butt tenderloin (the lobe at the large end of the roast) still attached, the roast should weigh 4 1/2 to 5 pounds. If you purchase an already-trimmed tenderloin without the butt tenderloin attached, begin checking for ...More…
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Roast Fresh Ham
Cooking — If you don't have room in your refrigerator, you can brine the ham in a large insulated cooler or a small plastic garbage can; add five or six freezer packs to the brine to keep it well cooled. Carefully slice through skin and fat with serrated ...More…
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Classic Champagne Cocktail
Cooking — Stir sugar and bitters in pre-chilled Champagne glass. Add Champagne. Twist lemon peel over and drop into glass.More…
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Checkerboard of Caviar Eggs
Cooking — Here's a new twist on a party standby: deviled eggs topped with caviar. The checkerboard effect is achieved by using black sevruga or pressed caviar, red salmon caviar, and the yellow roe from whitefish. The eggs are cut in half widthwise, not ...More…
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Beef Satay with Peanut Dipping Sauce
Cooking — Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth. Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated. Place skewers of beef into ...More…
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Cheese-Filled Pastries
Cooking — Although these popular cheese-filled pastries are commonly shaped as triangles for the popular borek, they are equally delicious in the form of plump, round cigars. They can be filled and shaped up to 2 days in advance and refrigerated, covered, ...More…
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Open Sesame Shrimp
Cooking — Showcase these shrimp with kamikazes. When serving this dish, be sure to set out a small container for the tails and place a tail in it so guests follow the example. Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, ...More…