The baseline roll is in Maine, a state where putting celery in a lobster roll is a crime punishable by law. I have been stopped at the border of Maine and had my celery confiscated by customs. The lobster is very lightly dressed with mayo and served cold on a griddled buttered roll — split top, New England style, of course! This style of lobster roll is often seen on Cape Cod and the Islands, or pretty much any major fishing town in New England.
When fresh corn hits the market, it's a sign that summer has truly arrived. After the first couple of feasts of boiled corn slathered with butter and salt, you’ll want other creative ways to take advantage of its season. Try adding it to chowder, or serve in a salad with tomatoes. And for another variation, cook it on the grill.
Whether you subscribe to a paleo diet, a dairy-free diet, or just happen to like almond milk, this recipe is for you. The editors at America's Test Kitchen tried and tested all the ways to make the nut milk at home and have delivered a simple, foolproof recipe that will have you DIY-ing your way to nut-milk heaven. It's a staple recipe from their first paleo cookbook, "Paleo Perfected" that came out earlier this year.
You don’t need fancy sushi knives and bamboo mats to tackle raw fish in your kitchen. Fresh tuna, rice and a simple dressing make a fast and fresh meal.
Growing up, like most Indian Americans, I was spoiled by my mother’s Indian cooking. I didn’t quite appreciate the variety and complexity (not to mention health benefits) of the dishes she made until I went to college, where the salad and sandwich bars and strange pasta concoctions made me homesick for something colorful and spicy. I soon joined a food co-op and was required, along with all other members, to cook once a week for 30 people.
We're bringing you another fantastic feature from our friends over at America's Test Kitchen. With grilling season upon us, it's time to get serious about cooking over open fire. They've shared the recipe for Perfect Grilled Hamburgers from their latest tome, Master of the Grill, so you can enjoy perfection this weekend — and all summer long.
It’s farmers’ market season! If you’re like me, you just can’t resist all that beautiful local produce. And then you bring home way more than you can reasonably consume before it goes bad. Thankfully, this new book from the local pros at America’s Test Kitchen has the answer to the question, "What do I do with all of this when I get it home?"
Rhubarb is one of the great enigmas of the food world. Is it a fruit? No. Is it a vegetable? Technically, yes, but a vegetable that is often treated like a fruit, or at least paired with them. You've probably seen rhubarb and strawberries together, but rhubarb is also delicious with raspberries. The sweet floral notes of the raspberries compliment the tart earthiness of the rhubarb.
We found an Oregon pink to pair with everything from sliders to sausages.
It’s not your imagination. Rosé wines are everywhere. Peruse the wine list of your favorite restaurant or drop by any wine shop, and you can’t miss the parade of pinks. This season, the pros are recommending bottles that pair not only with fish and fowl, but with meatier fare hot off the grill.
These days, most rosé is a far cry from your grandmother’s sweet blush wine. Sporting hues that range from the palest pink to coppery salmon, these pours are dry, moderate in alcohol, and offer snappy acidity that makes them splendid with food.