Recipe
Recipe | America’s Test Kitchen’s Barbecued Beef Brisket
In researching recipes for barbecued brisket, we found that cooks could agree on one thing: slow-cooking (for up to 12 hours) to tenderize the meat. We wanted to figure out a way to make cooking this cut of meat less daunting and less time-consuming, and we wanted to trade in a professional smoker for a…
Recipe | America’s Test Kitchen’s Flag Cake
A big flag sheet cake is the perfect Fourth of July dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping. [FLEX-CONTENT] We knew that our workhorse Yellow Sheet Cake was the ideal base for the cake, so our challenge when developing this recipe…
Recipe | Steven Raichlen’s Bacon-Grilled Onion Rings
Where there was once smoke, there is now fire. Author and television host Steven Raichlen has a new show and book that share a name: Project Fire. Raichlen was in town for a live event at Smoke ‘N’ Fire last week and Flatland sat down with him to talk about his current project and what’s…
Recipe | America’s Test Kitchen’s Classic Deviled Eggs
The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs, but we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results. [FLEX-CONTENT] Instead of a cold-water start, we used our recipe for…
Recipe | America’s Test Kitchen’s Flank Steak Tacos
Charred corn salsa combined with cumin-scented flank steak is a winning match. We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface area and seasoned it with ground cumin, salt, and pepper…