Breaking News

Food

Make this messy, cheesy, utterly delicious grilled corn

In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts. To bring this street food to the home kitchen, we broiled the corn on the cob instead of heading out to the grill, first brushing it with oil to keep it from drying out. Mayonnaise makes a good substitute for Mexican crema, especially when it's dressed up with cilantro, garlic, lime, and chili powder. Hard-to-find traditional Cotija cheese is great, but salty, crumbly feta is just as good. To keep it from crumbling right off the corn, we mixed it in with the mayonnaise before slathering the mixture ...

Flavor-packed chicken tacos can be made in your Dutch oven

Braising in a Dutch oven is often used for long, slow cooking, but it's also well suited for quick weeknight-friendly dinners like this flavor-packed chicken taco filling. We built a savory, well-balanced braising base with smoky chipotle in adobo, aromatic garlic and cilantro, bright and acidic orange juice, and savory Worcestershire sauce. Nestling chicken breasts right into the pot imbued both the braising liquid and the chicken with bold flavor; covering the pot during the brief cook time ensured that the chicken cooked evenly. Once the chicken was done, we reduced the braising ...

Grilled avocados give chicken salad a smoky depth

We set out to create a fresh, bright chicken salad inspired by the flavors of Mexico. A simple tequila-lime mixture boosted the chicken's flavor both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled over the chicken after cooking. Grilled avocados gave the salad more smoky depth. We cooked the chicken over the hotter part of the grill to get a good char while cooking the more delicate avocados at the same time on the cooler side. To bring the salad together, we created a bright, tangy vinaigrette by combining lime juice and ...

Tonight make salmon that flakes apart in buttery chunks

As we learned with recipes for beef, lamb, pork, and poultry, cooking en cocotte — cooking a protein in a covered pot with little to no liquid — concentrates flavor. We were skeptical that the technique would successfully translate to fish. Fish cooks quickly; would the fish dry out in the dry pot? We gave the technique a shot with fatty salmon fillets, however, and we were more than pleasantly surprised. By passing on searing the salmon fillets, we found that we got just what we wanted: perfectly cooked, moist salmon, basted in its own jus, that flaked apart in large buttery ...

Juicy, tender chicken with sweet, smoky-flavor

In theory, barbecued chicken kebabs sound pretty great: char-streaked chunks of juicy meat lacquered with sweet and tangy barbecue sauce. But without an insulating layer of skin, even the fattiest thigh meat can dry out and toughen when exposed to the blazing heat of the grill_and forget about ultra-lean skinless breast meat. Our goal was simple: juicy, tender chicken with plenty of sticky-sweet, smoke-tinged flavor. Brining is one common way to safeguard against dry meat, but in this case the brine made the meat so slick that the barbecue sauce refused to stick. A salt rub worked ...

Perfect burgers depend on the right meat. Here’s a pro tip

Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient. But with so many options available in supermarkets, we knew we would need to find the right cut of beef with the ideal amount of fat to produce tender, juicy burgers. Generically labeled "ground beef" can be a combination of different cuts with little beefy flavor that yields fatty, greasy, or mushy burgers. Hoping for better luck with singular cuts of meat, we tested ground sirloin, round, and chuck. Ground sirloin left us with dry burgers ...